July 19, 2008

LECHON KAWALI







LECHON KAWALI INGREDIENTS
1kilo liempo (pork belly) with skin, sliced into 2 portions
salt
oil for frying

For liver sauce
1 small can liver paste
2 tbsp oil
8 cloves garlic, crushed
2 tbsp finely chopped onions
1 1/2 cups water
1/4 cup vinegar
1 tsp black pepper, ground
1 tsp salt
1/4 cup sugar
1/4 cup fine bread crumbs
LECHON KAWALI PROCEDURES

1. To make liver cause: Heat oil in a pan. Sautè garlic until golden brown. Add onions and cook for another minute. Put in liver paste and mix well. Sprinkle salt and pepper. Pour small amounts of water gradually, stirring continuously. Add vinegar and sugar. Allow to boil but don not stir. Put in bread crumbs and continue cooking, stirring until the sauce is thick. Set aside but keep warm for later use.
2. Put liempo in a big pan. Pour water to cover the meat, then sprinkle 2 tbsp. of salt. Allow to boil. Reduce heat and simmer for at least 1 hour.
3. Transfer to a rack. Put in the oven to cook at least 250° for about 2 hours or until the liempo is slightly brown. This will allow the meat to drain off excess fat.
4. Put oil in a Dutch oven to reach a depth of about 3″. At 375&degF, fry liempo pieces one at a time until they turn golden brown and blisters appear on the skin. Drain and cut into smaller pieces. Serve with liver sauce.



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