Lechon Kawali Version Two was marinated overnight, baked for a couple of hours over low temperature oven, then, deep fried until golden brown. This is the first time I tried this recipe and it was inspired by Pinasarap Episode of GMA 7 hosted by Kara David.
The method of cooking is similar to that of the Spanish chicharonnes but the preparation is different. I prepared the the pork belly slab similar to that of lechon kawali. However, instead of simmering the pork I marinated it then baked it in the oven.
The marinade is the typical garlic, onion, ginger and lemongrass. Most of the time, I love to add Italian seasoning into my marinade to give it additional herb flavor.
Do not be discourage or shocked with the amount of salt I added into the marinade. It will not be too salty. It is like brining the pork belly.
I chopped the baked pork belly into cubes and fried it in hot oil until the skin is popping crispy. The thing is, it thoroughly fried the meat. The idea is to turn the outside of the meat golden brown. That’s why I hate frying lechon kawali.
Since I learned it the hard way, for this Lechon Kawali Version Two recipe I suggest to divide the slab into two parts then fry it. By that way, the oil will not thoroughly fry the meat. The outside would be crispy but you could still get that nice soft and juicy meat.
Do not forget to marinate the meat overnight. That is highly recommended for the flavor to penetrate the meat. You don’t want to end up with bland tasting chunk of meat, right?
For more lechon dishes check out my Lechon Recipes.
|1 kilo||Pork Belly Slab|
|1 head||Garlic, chopped|
|1 bulb||Onion, chopped|
|1 piece||Thumn – sized Ginger, chopped|
|1 stalk||Lemongrass, lightly pound|
|1 Tablespoon||Italian Seasoning|
|1/4 teaspoon||Ground Black Pepper|
|Oil for Deep Frying|
Thoroughly clean the pork belly slab.
In a bowl, combine water, garlic, onion, ginger, lemongrass, Italian seasoning, sugar, salt and ground black pepper. Marinate overnight in the refrigerator.
Preheat oven to 130 degrees Celsius.
Remove pork belly slab from the fridge at leats 30 minutes before cooking. Pat dry.
Bake for 2 hours and cool to room temperature.
Deep frying hot oil until skin is popping crispy.
Lechon Kawali Version Two
- 1 kilo Pork Belly Slab
- 4 cups Water
- 1 head Garlic, chopped
- 1 bulb Onion, chopped
- 1 piece Thumb – sized Ginger, chopped
- 1 stalk Lemongrass, lightly pound
- 1 Tablepsoon Italian Seasoning
- 2 Tablespoons Sugar
- 1 cup Salt
- 1/4 teaspoon Ground Black Pepper
- Oil for Deep Frying
- Thoroughly clean the pork belly slab.
- In a bowl, combine water, garlic, onion, ginger, lemongrass, Italian seasoning, sugar, salt and ground black pepper. Marinate overnight in the refrigerator.
- Preheat oven to 130 degrees Celsius.
- Remove pork belly slab from the fridge at leats 30 minutes before cooking. Pat dry.
- Bake for 2 hours and cool to room temperature.
- Deep fry in hot oil until skin is popping crispy.