The ubiquitous lechon, quintessential fiesta fare, has a wonderfully crisp skin. Lechon Kawali is one of the most popular pork dish in the Philippines. It is a pork belly boiled in water with spices, drained then deep fried until crisp and golden brown. For me, best dip sauce is a mixture of soy sauce, vinegar, onions and red hot chili.
- 11/2–2 lbs (3/4–1 kg) pork belly or pork ribs, with skin left on
- 10 cloves garlic, peeled and crushed
- 1 teaspoon salt
- 1 tablespoon freshly ground black pepper
- 10 cups (21/2 liters) water
- 1 portion Liver Sauce
- Oil for brushing
1 Prepare the Liver Sauce
2 Slice the pork belly or pork ribs into 4 pieces, about 3/4 in (2 cm) thick. Season the meat with the garlic, salt and pepper.
3 Boil the seasoned meat in the water in a large pot until tender, about 1 hour. Drain on a wire rack and allow to stand for another hour.
4 Brush the pork skin with the oil and bake in a preheated oven at 425°F (220°C) for 20 minutes, brushing the skin with oil every 10 minutes. (Alternatively, you may deep-fry the pork in hot oil until the skin is crisp.)
5 Then slice the meat and serve with a small bowl of the Liver Sauce on the side.
Preparation time: 20 mins
Cooking time: 1 hour 20 mins