Thursday, December 23, 2010

Daddy's Lechon Kawali - to die for!

Our potluck for tonight's homeowner's Christmas party.

Renato's Lechon Kawali

1 kg Pork belly
Water with some salt

Daddy's secret is the pork. He's very picky and meticulous with the meat he cooks with. He wants it ultra fresh, as much as possible. With this, less seasoning is needed. Just your usual and preferred 'sawsawan'.

Boil pork until soft. Tried asking Daddy how long but he can't determine a specific time. He insists 'just until it's soft.'

Drain meat, wrap in foil and then freeze overnight. Keep the pork broth for nilaga or sinigang.

How much oil is needed? A lot! Make sure that you're able to completely submerge the meat. Ensure that oil is really hot. Smoking hot - literally.

Straight from the freezer, cook meat until skin is crispy. If you wont serve it immediately, wrap again in foil. If you wish to reheat, use a turbo broiler. On high for 10-15 minutes.

Our preferred sawsawan is bagoong isda (not alamang) with calamansi or our new favorite Sukang Pinakurat

I've been getting requests and demands for Daddy's Lechon Kawali. Especially from those who've tasted it. That's why Daddy always has at least one pre-boiled pork inside the freezer. Ready to fry on demand!

1 comment:

Roman Carlo Olivarez said...

huwaw! nakakatakam.