This Lechon Kawali recipe makes a whole slab of fried pork belly turned into a delicious pork dish with crisp, crackling skin with salty exterior and tender and juicy inside.
It is usually served with a side of Lechon Sauce.
Pork Belly is that only part of the pork that is used for this dish, the same part used to make bacon.
Because of the good amount of fat on this cut, the meat does not dry out during the cooking process.
Ideally, the procedure calls for the pork belly to be boiled until tender, and then sun-dried for 3-4 hours before deep-frying. Sun-drying will result in nice crackling skin.
However, for food safety reasons, I don't suggest sun-dying or even exposing the meat to temperatures between 41 and 140 degrees Fahrenheit (the danger zone, they say) - even if it's already been pre-cooked.
Certain meats that have been cured with salt or other curing solutions are safe to air-dry or sun-dry, like Beef Jerky, Tinapa or Tuyo.
To get a nice crisp skin, an option is to freeze the pork after it's been boiled.
This can give the same crackling skin effect for the Lechon Kawali - but please see Cook's Tips below on Safety during cooking.
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