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Lechon Kawali is a much-loved centerpiece on the Filipino table, especially during New Year’s Eve, known for its irresistibly crunchy texture!
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Published: 11/17/24
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Derived from the Spanish word “lechon,” which means roast pork, and “kawali,” the Filipino term for frying pan, kawali pig refers to fried pork belly.
How to cook Lechón Kawali
Infuse subtle flavors into the pork belly
To start, in a large pot, combine the pork belly with water, whole peppercorns, and bay leaves. Cover the pot and bring the mixture to a boil, allowing the seasonings to fully penetrate the meat.
Once boiling, reduce heat to simmer. Let it cook for 1 ½ to 2 hours to soften the pork belly without overcooking it. This long, slow cooking helps the lechon kawali be tender on the inside, preparing it for the crispy stage.
Cool and season the pork
Next, carefully remove the pork belly from the pot and set it aside on a plate. Let it cool completely, allowing the juices to settle into the meat. Once cooled, rub Maggi Magic Sarap over the pork, enhancing the flavor with its hint of umami and spices.
Dry the skin for maximum contraction
Next, place the pork belly in direct sunlight until the skin is completely dry. This drying step is essential to creating the iconic crispy skin of the lechon kawali. Dry skin will give a better crunch when fried.
Fry and serve the pork
In a deep wok, heat the cooking oil. Carefully add the pork belly and fry until the skin is golden brown and crispy. Carefully monitor the frying process to avoid burning and achieve a uniform texture. Once golden and crispy, we remove the bacon and let it cool on a rack to drain the excess oil. Cut into pieces and serve with suckling pig sauce. Enjoy your crispy and tasty lechon kawali!
The pork is first simmered, then seasoned and fried to make it golden and crispy on the outside and tender on the inside. Traditionally, it is combined with sauces such as spiced vinegar or suckling pig sauce. Bring the flavors of the Philippines to your next special occasion, wherever you are, by following this lechon kawali recipe.
Ingredients of Kawali Piglet
All we need is some seasonings and pork, but the secret to making it crispier is in the procedure. Take a look at the ingredients below and let’s move on to the cooking steps.
- 3 pounds pork belly – The best cut for this recipe chosen for its balance of meat and fat, which creates the tender, juicy interior and crispy exterior of the lechon kawali. The thickness of the cut matters; It should be uniform to ensure even frying and crunch.
- 8 grams of Maggi Magic Sarap – Mixture of seasonings that enhances the flavor of the dish with a balanced mix of spices.
- 6 cups of water – To boil the pork belly before frying it, which tenderizes the meat and seasons it. It ensures the pork is fully cooked and soft before the frying process adds the crunch.
- 1 tablespoon whole pepper – Add a subtle, earthy heat to the pork during boiling.
- 5 dried bay leaves – Adds a delicate herbal aroma that enhances the flavor of the pork.
- 4 cups cooking oil – Used to fry pork belly until crispy. The amount is important to completely submerge the pork, ensuring even cooking and the desired crunch.
Calorie content
A typical serving of lechon kawali (about 4 ounces or 113 grams of pork belly) contains approximately 400 to 500 calories. This is largely due to the fat in the pork and the oil used for frying. While the crispy skin and tender meat offer rich flavor, it is important to note that this dish can be high in calories. Maggi Magic Sarap seasoning and bay leaves don’t add much to the calorie count, but if served with lechon sauce or other sauces, the total calories could be higher. Enjoy it in moderation to balance your meal.
How to plate it
Carefully place the crispy pork belly pieces on a serving platter. You can place them in a circular formation or stacked to create a visually appealing display. Garnish with a few sprigs of fresh herbs, such as parsley or cilantro, for color. Serve with dipping sauces on the side, allowing guests to add their preferred flavor. For an extra kick, pair the dish with steamed rice or a side of vegetables.
Delicious dishes to prepare with leftover Lechon Kawali
Wondering what to do with leftover lechon kawali? Most Filipinos transform leftover lechon kawali into lechon paksiw or even crispy dinadakan. Alternatively, you can incorporate leftover pork into dishes such as pinakbet with lechon kawali or stir-fried noodles like pancit bihon with kawali pig. Whatever you choose, these ideas will help you make the most of leftovers and enjoy a delicious meal the next day.
Did you do this? If you take a photo, be sure to tag us on Instagram at @panlasangpinoy or label #panlasangpinoy so we can see your creations!
Kawali piglet
Fried Filipino pork belly, crispy and tasty.
Instructions
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Combine the pork belly, water, whole peppercorns, and dried bay leaves in a large pot. Cover and let it boil.
3 pounds pork belly, 6 cups of water, 1 tablespoon whole pepper, 5 dried bay leaves
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Adjust heat to simmer. Continuous cooking for 1 ½ to 2 hours.
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Remove pork from pot. Place it on a plate and let it cool.
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Rub Maggi Magic Sarap all over the bacon.
8 grams of Maggi Magic Sarap
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Soak it under the sun until the skin dries completely.
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Heat the oil in a wok. Once the oil is hot, carefully fry the pork belly until the outside is golden brown and crispy.
4 cups cooking oil
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Remove from the wok and place on a rack. Let it cool.
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Cut into pieces to serve. Serve with suckling pig sauce. Share and enjoy!
Grades
Tips for Frying Lechon Kawali to Crispy Perfection
For crispy lechon kawali, the ideal frying temperature is around 350°F (175°C). You can test the temperature by dropping a small piece of bread into the oil; If it browns in about 30 seconds, the oil is ready. If the oil is too hot, the skin could burn before the pork cooks properly. If it’s too cold, the pork will absorb too much oil and become greasy instead of crispy. Maintaining a constant temperature during frying is key to achieving the perfect crunch!
Nutritional information
Calories: 14996calories (750%) Carbohydrates: 7gram (2%) Protein: 128gram (256%) Fat: 1618gram (2489%) Saturated fats: 329gram (1645%) Polyunsaturated fats: 329gram Monounsaturated fats: 903gram Trans fats: 4gram Cholesterol: 980mg (327%) Sodium: 509mg (21%) Potassium: 2653mg (76%) Fiber: 3gram (12%) Sugar: 0.1gram Vitamin A: 222UI (4%) Vitamin C: 4mg (5%) Calcium: 159mg (16%) Iron: 8mg (44%)
Kawali Piglet Experiment
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