There was a traditional jest at house once I was youthful at any time when we requested our lola what’s for dinner—she would reply that we’re having lechong kawali, then she would hand me the kawali (lechong kawali actually means roasted wok).
After all, lechong kawali is neither a lechon (roast) nor a kawali (wok). It’s what you make at house once you’re longing for a lechon, however don’t have the time or the luxurious to purchase or roast a complete pig. Lechon is often solely served throughout particular events.
Filipinos created lechong kawali (maybe with Chinese language affect) as an try and ‘imitate’ the succulence of a lechon with out all of the fuss. Though this straightforward pork stomach dish isn’t roasted, it’s cooked twice: by boiling and deep frying. Some recipes require a second deep fry to attain that crispy pork pores and skin. Historically, the pork stomach is cooked in a kawali therefore the identify, however any deep pan can be utilized.
Take a look at the recipe under:
Lechong Kawali Recipe
You have to:
- 1 kg entire pork stomach (liempo)
- 1 tbsp entire pepper
- 1 tbsp rock salt
- 2 tbsp soy sauce
- 1 tbsp fish sauce (patis)
- 1 medium-sized onion, chopped
- 1 bulb garlic, peeled
- water for boiling
- 1/2 cup vinegar
- vegetable oil for deep frying
- In a big pot, place the pork stomach, pepper, salt, soy sauce, onion, patis, garlic, and sufficient water so the meat is submerged. Cowl and convey to a boil. Skim out the scum (foam construct up), and switch down the warmth to low. Simmer for about 1 hour or till it’s tender.
- Drain and place the meat on a big plate. Pat dry with a paper towel and permit to chill.
- Rating the pores and skin with a knife or pierce it with a fork. Brush the pores and skin with vinegar. Chill the meat within the fridge for a minimum of 2 hours, or enable to air dry at room temperature for about 3 hours.
- Reduce the pork stomach into about 1-inch thick slices.
- In a big deep pan or kawali, warmth oil for deep frying. Fry pork slices till golden brown. Place lechong kawali on a baking rack or a paper towel to empty the surplus oil.
- Serve with liver gravy, lechon sauce, or soy sauce with chili and calamansi.