La Kusina

Lechon Kawali

Ingredients:

1 k. pork belly (liempo)

4 c. water

2 tbsps. Salt

2 tbsps. Aji-no-moto

Procedure:

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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