Belly Lechon Kawali | Lechon de Carajay | Lechon Kawali | No oven lechon by Kusina chef   2 years ago

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Belly Lechon Kawali


2.2 kg pork belly slab (pat dry)
2 large onions, sliced
1/2 cup garlic, pounded
5 stalks lemongrass (leaves removed and pounded)
1/2 cup spring onions, sliced
2-3 tbsp calamansi juice
2-3 tbsp soy sauce
salt and pepper to taste
1 tbsp liquid seasoning(optional)

for boiling:
3 pcs. star anise
3-4 pcs. bay leaves
1 tbsp peppercorns (crushed)

For the rub:
1/4 cup vinegar
1 tbsp salt

For frying:
2 liters cooking oil (more if needed)

we need:
Abaca twine


1) Score the pork belly by slicing diagonally. Cut 2 inches apart from each other and be careful not to cut the skin
2) Rub liquid seasoning, soy sauce, calamansi juice, salt and pepper
3) Add garlic and put some between the slits
4) Add onions and put some between the slits
5) Add 3 stalks of lemongrass
6) Add spring onions and distribute evenly
7) Roll the pork belly slab tightly
8) Tie pork belly with abaca twine. * do the butcher's knot
9) Place pork belly into a pot of water
10)Add star anise, bay leaves, lemongrass, peppercorn and salt
11)Bring to a boil and cook until fork tender
12)Drain excess water and cool completely
13)Chill overnight
14)Prick the skin with fork
15)Rub vinegar and salt unto the skin
16)Optional: Sundry for 1-3 hours
17)Heat cooking oil
18)*turn heat to low before adding the pork belly
19)Gently place the pork belly
20)Fry over medium heat until golden brown
21)Remove pork belly from the pot
22)Let it rest for 30 minutes
23)Re-heat oil. Re-fry ork belly over high heat until crispy
24)Remove pork belly from the pot
25)Drain excess oil and rest for 5-10 minutes before slicing

related recipe:
Lechon Belly (baked)

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