Lechon Kawali

| January 14, 2009 | 2 Comments


lechon kawali

1 k. pork belly (liempo)

4 c. water

2 tbsps. Salt

2 tbsps. Aji-no-moto


  1. Boil pork belly in water with salt and aji-no-moto until skin can be pinched easily.
  2. Remove from fire and drain. Cool in air dry.
  3. Deep fat fry in a kawali or deep saucepan until tiny blisters appear on the skin.
  4. Chop into serving pieces and serve with lechon sauce (Mang Tomas).

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Category: Main Dish

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Comments (2)

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  1. gina says:

    mars,i like your lechon kawali one of my favorite dish…nakakagutom!hehehe

  2. LaKusina says:

    try to cook my lechon kawali recipe… hehehe..

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