Lechon Kawali from Memories of Philippine Kitchens by Amy Besa
This is one dish that most Filipinos cannot resist and is often the subject of Filipino food cravings. It requires boiling, air-drying, and proper frying if you want the skin to be crisp. The Iloca...
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Cooking tools:
- Stockpot
- Stove
- Refrigerator
- Cooling rack
- Slotted spoon
- Tongs
- Paper towel
- Deep fryer
Ingredients
- ½ cup rice vinegar, or as needed to coat the pork belly Canola oil, for frying
- 4 pieces bone-in pork belly with skin, about 1 pound each
- 1 large onion, quartered
- 1 head garlic, cloves separated, peeled, and halved crosswise
- 3 bay leaves
- ½ cup plus 2 tablespoons salt
- 2 tablespoons black peppercorns
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