Lechón is a pork dish in some regions of the world, specifically in Spain. The word lechón originated from the Spanish word lechón, referring to a suckling pig that is roasted. Lechón is a famous food in the Philippines, Dominican Republic, the North Sulawesi province of Indonesia and other Spanish-speaking nations. The dish features a whole roasted pig cooked on a spit over charcoal but lechon kawali is chunks of pork cooked in a frying pan in oil. The Tagalog word “kawali” means frying pan.
This recipe is very easy to cook, I cooked it at home almost everyday and they loved it.
2 lbs. pork belly
34 ounces Water
5 pcs. dried bay leaves
2 tbsp. whole pepper corn
5 cups. cooking Oil
2 tbsp. salt
Place the water on a cooking pot until it boils.
Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 35 minutes or until meat is tender.
Remove the meat from the pot and let it cool down for a few minutes.
Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections.
Now we will deep fry the meat.
On a cooking pot place the cooking oil and heat it up.
When the oil is hot, place the meat in the cooking pot and let it cook until the immersed side is brown and the meat’s texture is crispy.
Flip the meat to cook the opposite side.
Remove the meat from the pan, let it cool down a little then slice according to desired portions.