Main Course

Lechon Kawali

Name: Lechon Kawali
Prep time: 25 min
Cook time: 2 h
Total time: 5 h 25 min
Yield: 4 份
Cuisine: filipino
Ingredients: 1.5 kg pork belly skin on, bone out; 8 杯 water; 3 个 bay leaf; 1 汤匙 black peppercorn whole; 6 瓣 garlic crushed; 2 汤匙 salt; 4 杯 vegetable oil; 0.5 杯 vinegar for dipping sauce; 2 汤匙 soy sauce for dipping sauce; 0.5 个 red onion minced, for dipping sauce; 1 瓣 garlic minced, for dipping sauce; 1 个 thai chili sliced, for dipping sauce (可选)

Lechon Kawali is a popular Filipino dish featuring crispy deep-fried pork belly. The pork is first boiled until tender, then air-dried and fried to achieve a crackling skin and juicy interior. It's often served with a tangy vinegar dipping sauce.

Forkin 的原创食谱

总用时: 5小时 25分钟
份量: 4
难度: 中等
每份: 2,202 kcal

下载应用

过敏原信息： 可能含有麸质和大豆。如有过敏，请务必查看配料包装。

备料

配料

计量单位

仅转换显示单位；食谱用量保持等值。

配料

1.5 kgpork belly, skin on, bone out
8 杯water
3 个bay leaf
1 汤匙black peppercorn, whole
6 瓣garlic, crushed
2 汤匙salt
4 杯vegetable oil

dipping sauce

0.5 杯vinegar, for dipping sauce
2 汤匙soy sauce, for dipping sauce
0.5 个red onion, minced, for dipping sauce
1 瓣garlic, minced, for dipping sauce
1 个thai chili, sliced, for dipping sauce(可选)

厨具

deep-fry thermometer · sharp knife · deep pan · paper towels · large pot · wire rack · dutch oven

做法

分步操作

1
Place the pork belly in a large pot and add the water, bay leaf, black peppercorn, crushed garlic, and salt.
烹饪提示： Ensure the pork belly is fully submerged in the water.
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.
约 2小时
烹饪提示： The pork should be tender enough to easily pierce with a fork.
3
Carefully remove the pork belly from the pot and pat it completely dry with paper towels.
约 5分钟
烹饪提示： Drying the pork thoroughly is crucial for crispy skin.
4
Score the skin of the pork belly with a sharp knife, making shallow cuts about 1 inch apart.
约 5分钟
烹饪提示： Do not cut through the meat, only the skin and a thin layer of fat.
5
Refrigerate the dried pork belly, uncovered, for at least 3 hours or preferably overnight.
约 3小时
烹饪提示： This step helps further dry out the skin, leading to a crispier result.
6
In a deep pan or Dutch oven, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
约 10分钟
烹饪提示： Use a deep-fry thermometer to monitor the oil temperature for best results.
7
Carefully place the pork belly skin-side down into the hot oil.
烹饪提示： Be cautious as the oil may splatter.
8
Fry for 15-20 minutes, flipping occasionally, until the skin is golden brown and crispy and the meat is cooked through.
约 20分钟
烹饪提示： The skin should be bubbly and crackling. Adjust heat as needed to prevent burning.
9
Remove the lechon kawali from the oil and drain on a wire rack lined with paper towels.
烹饪提示： Allowing it to rest on a rack helps maintain crispiness.
10
Let it cool slightly before slicing into serving pieces.
约 5分钟
11
For the dipping sauce, combine the vinegar, soy sauce, minced red onion, minced garlic, and sliced Thai chili in a small bowl.
约 2分钟
烹饪提示： Adjust the chili to your preferred spice level.
12
Serve the crispy lechon kawali immediately with the dipping sauce.