pinoycook.net
The anatomy of lechon kawali - @ Pinoy Cook
editTake a slab of liempo pork belly. Simmer it in heavily salted water until tender. Cool. Deep fry until the rind is puffed and crisp crackling-style. Cool the pork to allow the juices to settle. Chop into bite-size pieces. Serve with a dipping sauce made with a mixture of soy saucevinegar chopped onion crushed garlic and ginger and chilies. That in a nutshell is lechon kawali... read more
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The anatomy of lechon kawali - @ Pinoy Cook Meta-keywords:
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Take a slab of liempo pork belly. Simmer it in heavily salted water until tender. Cool. Deep fry until the rind is puffed and crisp crackling-style. Cool the pork to allow the juices to settle. Chop into bite-size pieces. Serve with a dipping sauce made with a mixture of soy sauce vinegar chopped onion crushed garlic and ginger and chilies. That in a nutshell is lechon kawali
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