PINOY RECIPE – BEST WAY TO MAKE LECHONG KAWALI [CRISPY PORK BELLY]
PINOY RECIPE – LECHONG KAWALI [CRISPY PORK BELLY]
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Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term lechón; that refers to a suckling pig that is roasted. Lechón is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Republic, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal. Additionally, it is a national dish of the Philippines with Cebu being acknowledged by American chef, Anthony Bourdain as having the best pig, and also being the national dish of Puerto Rico. Nowadays in most of Latin America, the original use of a suckling pig has given way to a medium-sized adult pig.
In most regions, lechón is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish.
In the Philippines, the swine industry contributes second in the agricultural sector being almost completely without subsidy. The reason for this can be attributed to it being the favorite of the locals, and tourists, with a consumption rate that is continuously increasing.
Check out this video on YouTube:
There are a lot of ways to prepare roast pork crackling. You can brush the skin with vinegar or baking power and refrigerate the meat for 8 hours before baking or roasting. This is the fast track method. The use of water in hot oil produces the cracking effect. As in the video, just use little water at a time. You repeat the process when you do not hear the crackling sound. You can use spritz with a water spray. This is a very dangerous cooking method but Filipinos cannot resist the finished product. Ang sarap talaga mga kababayan!!!
thanks nice god bless you ang ur family
So what is the total cooking time when it is in the oil?
Dang that looks good!!!
Great recipe!
Yummy! That would be great with "mang tomas sauce!" :)
WOW water to boiling hot oil???? trying to burn your house down?
Pouring water into the hot oil is actually the traditional way of cooking lechon kawali and it's always been like that since the beginning but that is NOT recommended if this is your first time cooking it. Instead of pouring water into the hot oil, chill the pork for few hours in your fridge before frying it. Doing so will generate the same crispiness and crunchiness to the pork belly.
I covered the pot and added water during the process and my whole fking kitchen went on fire! PLEASE whoever who followed this guide. Proceed with caution. I knew adding water into oil is just plain dumb! And I just did….damn retard
Mahalo for posting this! I have never seen it prepared this way! 😀 happy dance!!!
Oh my goodness !!! You stole our filipino recipe:) good job !!! Im making this tonight.
Never add water I tried it and it literally set my stove on FIRE!