Lechong Kawali Recipe
Ringo | On 10, Jul 2012
It is not bad that in some time, we’ll eat fatty, non-nutritious foods. I don’t recommend fattening food, but it’s recommended that once in a while we’ll treat ourselves.
One of the bad foods I love to chew on is the lechong kawali, it is a deep-fried pork until the skin and fat part become crunchy. I don’t usually cook this as this is really bad for me and you. We only have this about once every two months.
Based on my experience, one of the key to prevent the oil from splattering (tilamsik) while frying is by making the boiled meat dry. You can do this by setting aside the meat first for 30-45 minutes after boiling. Letting it rest in a noodle basin (the one with hole) will drip the water, making the meat free from water.
- 1 kilo of pork belly – chopped
- 1 cup water
- 1 siling paningang (gree chilies)
- 2 cloves garlic – cracked
- 1 medium onion – chopped
- Ground pepper
- 1 spoon salt
- Oil for frying
- Combine all the ingredient and boil for 10 minutes.
- Remove the pork from the water and let it rest for 30 minutes to remove excess water.
- Deep fry until crunchy.
- Serve and enjoy.
When I cook this, I wanted it chopped and fry it vertically first to let the skin and fat be fried for longer time than the meat.