Lechon Kawali

Ingredients

• 1 kg fresh pork belly with skin on
• 2 l water
• 6 cloves garlic cloves
• 3 leaves dried bay leaves
• 1 tbsp black peppercorns
• 3 tsp fine salt
• 1 l sunflower oil
• 120 ml cider vinegar
• 45 ml light soy sauce
• 1 piece red onion
• 1 piece fresh red chile
• 1 tsp granulated sugar

Method

1. Place the pork belly in a large pot with the water, crushed garlic, bay leaves, peppercorns, and some of the salt; bring to a simmer, skim, then let cook until the meat is easily pierced with the tip of a knife.
2. Carefully remove the pork, drain it, then place it skin-side up on a wire rack; let the steam escape until the surface is no longer damp to the touch.
3. Rub the skin and sides with the remaining salt, then let dry in the refrigerator or in a clean draft until the skin looks matte and taut.
4. During this resting time, prepare the sauce: mix the cider vinegar, soy sauce, finely diced red onion, sliced chile, chopped cooked garlic if you like it, and sugar; let infuse until the onion loses its raw bite.
5. Heat the oil in a deep Dutch oven; it is ready when a small edge of the skin sizzles immediately and fine bubbles rise vigorously around it.
6. Carefully lower the pork into the hot oil, skin-side down at first if possible, then partially cover with a splatter screen or lid; fry until the skin crackles, puffs up, and turns golden brown.
7. Turn the piece over to brown all sides; continue until the edges are crispy and the meat smells like well-browned roast pork.
8. Drain on a wire rack, let rest briefly so the juices stabilize, then cut into thick pieces with a heavy knife, keeping the skin facing up so you do not crush it.
9. Serve immediately with the vinegar dipping sauce on the side, dipping each piece just before eating to preserve the crunch.

Nutrition

Per serving

Energy

705.9 kcal

Protein

46.49 g

Carbohydrate

5.32 g

Fat

55.27 g

Fibre

0.94 g

Calcium

44.28 mg

Iron

2.34 mg

Magnesium

58.43 mg