How to cook lechon kawali

Published: 29-Jan-2023 (14:37); Viewed: 254; Difficulty: 4 out of 10

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How to cook lechon kawali
This is short story about beautiful lechon kawali, also know as bagnet in Ilocano area. But really Bagnet is more crispy than Lechon Kawali and bagner should be cooked by double deep frying.

Lechon kawali is a perfect restaurant dish – after all preparations it can be stored in freezer almost forever, and then cooked pretty quickly. Also it can be stored in the fridge for a long time and then prepared very quickly. Furthermore, if you have big proper grill, it can be hanged there, in the grill after cooking and serve almost immediately.

Lechon kawali (bagnet) is very crispy outside and very juice inside – this is amazing balance of crispy and juice meat.

Lechon kawali is a traditional and very popular Filipino way of cooking pork.

step-by-step instructions

  1. Ingredients for making pork:
    • Pork belly with 4 ribs
    • 1 onion
    • 3 garlic cloves
    • 2 bunch of onion
    • 2 lemon grass stalks
    • 3 cm piece of ginger
    • Spices:
      • 5 bay leafs
      • 1 tsp black pepper
      • 2 star anice
      • 4 cloves
      • 4-5 dried hot chilli peppers
      • Salt to taste

  2. Ingredients for sawsawan sauce:
    • 1 Purple onion
    • 2-3 garlic cloves
    • 3-4 hot chilli like birds eye
    • 1 tsp salt
    • 2 tsp sugar
    • 1/4 tsp bl. pepper
    • 3 Tbsp dark soy sauce
    • 1 cup of 3-4% vinegar

  3. Cut pork into “two rib size” pieces and boil it with all spices for 45 min. When boiling started – remove foam and add spices. Do not overcook, 45 min is well enough for this size meat.

  4. While cooking pork, it is a right time to make sauce.

    Finely chop onion, garlic and chilli. Mix onion with salt and sugar and press with fork, add all other ingredients and mix it. Set aside.

  5. After boiling, pork meat will be tender and it is easy to remove bones. Yes, you can live them, but then it will be a bit more difficult to serve, so it is better to remove them now. Also you need to pierce skin with fork to make a lot of small holes to remove extra moisture from the skin. After piercing – wipe out all fat leaking out.

  6. Drying. It is very important to dry out skin as good as you can. You can keep this piece of pork skin side up in the fridge overnight, or, it is better to cook it in the oven for 1 hour at 120℃ (250℉)

  7. Last step of cooking – in the oil. Preheat oil to 180℃ and fry pork pieces for 8-10 min, until skin start to be crispy. Oil can splash, so be really careful about it. After cooking set aside for few min to drain all oil.

  8. Chop into bite size pieces and serve with sauce.

    That it. Not the simplest recipe, but let’s say – straight forward and always win recipe. Watch our video to see how we doing Lechon Kawali

    And if you want to make bagnet – just cook it n the oil two times to make extra crispy, there is not much difference really between lechon kawali and bagnet

tips and tricks

  • Be extra careful with hot oil!
  • Add lemon or calamacy juice to sawsawan sauce
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by: Librarian
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tags: deep fry; filipino cuisine; pork; restaurant recipes

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