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Food Citations | February 23, 2018

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Adobong Lechong Kawali

Adobong Lechong Kawali

| On 15, Jul 2014

Last week, I took a three-day break from my online and offline businesses in order to at least stay away from the stress it brought me (I’m telling you being a homebase guy will also cause you stress).

Guess what guys? I took a vacation somewhere north to visit a friend who found a family in the province. He and his wife were already happy managing the lot his parents gave him. The place is great, just a few walk from the stream and a tricycle ride to reach the unspoiled beach.

But, the thing I enjoyed the most is the food.

His wife cooked different types of foods during my stay and I felt like a king being served and offered with food to a point that I have to decline due to I’m very bloated. But one dish that captured my HUGE APPETITE is the Adobong Lechong kawali.

I made my own version.



  • 1 kilo pork belly – sliced into small pieces
  • 3/4 cup vinegar (separate 1/2 cup and 1/4 cup)
  • 3/4 soy sauce (separate 1/2 cup and 1/4 cup)
  • 2 1/2 cups water
  • 2 1/2 tablespoon white sugar
  • 1 medium onion (allot some for the sauce) – finely chopped
  • 4 cloves garlic (allot some for the sauce) – finely minced
  • laurel leaves
  • ground pepper
  • oil for frying

Procedure (poach the liempo):

  1. In a pan boil the liempo in two cups water for about 15 minutes.
  2. Add 1/2 cup vinegar and soy sauce, garlic and onion; and boil for about 10 minutes.
  3. Add 2 tablespoon sugar, laurel leaves and pepper; and boil until the water almost run out.
  4. Remove the meat from the pan and let it cool down.

Make adobo sauce:

  1. In a pan mix the remaining water, soy sauce, vinegar, sugar, onion and garlic let it boil for about five minutes.
  2. Add laurel leaves and pepper. Boil until thick.

Fry the liempo and combine with sauce.

  1. Pre-heat a deep pan for about a minute and add oil. Keep the fire high for about 5 minutes.
  2. Add the liempo and cover.
  3. When finished drizzle with the sauce.
  4. Serve.


  1. To prevent the oil from splattering make sure that the meat is a little dry.
  2. Deep fry (I mean all covered) to have great result.
  3. Do not over drizzle the liempo as it will result into gummy and lapse lechong kawali.

Learn more the author of this post:

I am Ringo and allow me to say not an ordinary man. I've been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.


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