Lechon Kawali/Crispy Pata

Same procedure in cooking Lechon Kawali and Crispy Pata


Boil 1 whole unsliced liempo or pork belly[for Lechon Kawali] or pork leg (pata) [for Crispy Pata] with salt and chopped onion and 1 pc. bay leaf for 20 minutes to cook, but not too tender. Drain, let it cool then put in a refrigerator for about an hour, then deep fry in a big shallow frying pan or deep fryer with lots of oil, careful with splashing oil. Slightly cover the pan, just to keep safe from splashing oil, but do not cover completely to prevent the oil from overflowing. Cook in high heat until the pork is cooked and turn to medium heat when the pork skin is golden brown and crispy. Remove from pan and put in paper towel to remove excess oil.

Served with mixture of soy sauce, vinegar, sliced onion, garlic,1/2 tsp. sugar and chili as dip sauce .Or bottled Lechon sauce (available in supermarkets).

Note: you can also used turbo broiler or oven. Cook in the oven for 1 hour and thirty minutes in 350 degree heat.


shani said...

hmm my fav dish

Jonathan said...

I would like to try this one, it has been so long since i get to eat lechon...

Administrator said...

Another Filipino recipe that looks so delicious. Have you tried chicharon? I found a recipe on http://www.filipinodesserts.net/filipino-dessert/chicharon-or-pork-cracklings-recipe
Try this recipe. It is very easy to make. yum!

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