Lechon Kawali

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place the pork belly in a large pot and add the water, bay leaf, black peppercorn, crushed garlic, and salt.

   Tip van de kok: Ensure the pork belly is fully submerged in the water.

2. 2

   Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the pork belly is very tender.

   Ongeveer 2 uur

   Tip van de kok: The pork should be tender enough to easily pierce with a fork.

3. 3

   Carefully remove the pork belly from the pot and pat it completely dry with paper towels.

   Ongeveer 5 min

   Tip van de kok: Drying the pork thoroughly is crucial for crispy skin.

4. 4

   Score the skin of the pork belly with a sharp knife, making shallow cuts about 1 inch apart.

   Ongeveer 5 min

   Tip van de kok: Do not cut through the meat, only the skin and a thin layer of fat.

5. 5

   Refrigerate the dried pork belly, uncovered, for at least 3 hours or preferably overnight.

   Ongeveer 3 uur

   Tip van de kok: This step helps further dry out the skin, leading to a crispier result.

6. 6

   In a deep pan or Dutch oven, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).

   Ongeveer 10 min

   Tip van de kok: Use a deep-fry thermometer to monitor the oil temperature for best results.

7. 7

   Carefully place the pork belly skin-side down into the hot oil.

   Tip van de kok: Be cautious as the oil may splatter.

8. 8

   Fry for 15-20 minutes, flipping occasionally, until the skin is golden brown and crispy and the meat is cooked through.

   Ongeveer 20 min

   Tip van de kok: The skin should be bubbly and crackling. Adjust heat as needed to prevent burning.

9. 9

   Remove the lechon kawali from the oil and drain on a wire rack lined with paper towels.

   Tip van de kok: Allowing it to rest on a rack helps maintain crispiness.

10. 10

    Let it cool slightly before slicing into serving pieces.

    Ongeveer 5 min

11. 11

    For the dipping sauce, combine the vinegar, soy sauce, minced red onion, minced garlic, and sliced Thai chili in a small bowl.

    Ongeveer 2 min

    Tip van de kok: Adjust the chili to your preferred spice level.

12. 12

    Serve the crispy lechon kawali immediately with the dipping sauce.