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Lechon kawali: photo of the dish
Illustrative photo: punctuated — CC BY 2.0, Wikimedia Commons
Meat

Lechon kawali

Pieces of pork belly boiled then fried until the skin is golden and crispy, with tender meat inside. It is an everyday classic and a family favorite in the Philippines.

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Ingredients

Ingredients

Sauce

Spices & seasoning

On the side

Nutrition facts

722 kcal per serving

Protein
35 g
Carbohydrates
1.1 g
of which sugars
0.2 g
Fat
64 g
of which saturated fat
18.3 g
Fiber
0.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the pork belly into pieces about 4 cm across.
  2. Place the pieces in a pot with the water, garlic, bay leaf, salt and peppercorns.
  3. Bring to a boil, then simmer gently for 40 minutes until the meat is tender.
  4. Drain the pieces and let them dry on paper towels.
  5. Heat the oil in a deep pan and fry the pieces for 5 to 7 minutes, until nicely golden.
  6. Drain on paper towels and make the sauce by mixing the vinegar, chili and garlic.
  7. Serve hot with the sauce and rice.

Variations and tips

Lighter version. Bake the pieces at 220 °C for 20 minutes instead of frying them.

More ideas

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Original Ecomely recipe.