Learn how to cook Lechon Kawali without the oil splatter. It’s very easy if you follow the proper procedure.
Make Ahead Time: Overnight
1 kg pork belly slab, (1 big piece, do not slice)
1 whole garlic, crushed
1 tbsp peppercorns
4 pcs laurel leaves
1/4 cup soy sauce
oil for deep frying
Mang Tomas All-Purpose sauce
Season pork belly with salt generously. Cover it tightly with a cling wrap and store in the refrigerator for at least 3 hours.
Wash pork in running water until no traces of salt are left.
Add pork in a large pot together with the soy sauce, garlic, peppercorns, and laurel leaves. And pour enough water just to cover the entire meat.
Boil for 45 minutes to 1 hour. When the pork is already tender, remove it from the water and pat it dry with a paper towel. Using fork, prick the top of pork or the skin side.
When the the pork is dried, rub it with some salt on the skin and keep it inside the refrigerator overnight.
The next day, your pork is ready for deep frying. Use a shallow pot and pour in enough oil just to cover the top of the pork skin. Heat the oil and use low heat.
Be cautious because oil may splatter anytime. So make sure to place the pot cover.
Deep fry pork slab until brown. Turn off heat and use a thong to remove it from pot. Let the oil drain for about 5 minutes. Re heat the pot of oil, and deep fry the pork slab again until pork skin starts burst and become so crispy and golden brown.
Turn off heat as soon as its crispy. Drain from oil and place it in a platter lined with paper towels. Start slicing into serving pieces. Serve with Mang Tomas sauce. Enjoy!
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