Binagoongang Talong with Lechon Kawali or Sauteed Eggplant in Shrimp Paste with Crispy Deep Fried Pork Belly can be considered as a Crispy Binagoongan version. This dish is awesome. It is full of flavor and has that crispy texture from the lechon kawali (or bagnet) that makes an inviting sound in every bite. Obviously, I […]
Pinakbet with Lechon Kawali is a good way to modify pakbet and give it more texture. This involves combining the regular ingredients for pinakbet with crispy chopped lechon kawali. These two dishes blend in harmony and it complements each other well. This stepped-up version is what I usually make when I crave for both dishes; […]
Apan – apan can be considered as a version of Adobong kangkong. This yummy concoction (which I really enjoyed) is an Ilonggo dish. It originated in the same region where our beloved Pancit Molo and Chicken Inasal came from. This is enough reason for me to visit Western Visayas on my next trip to the […]
Bagnet is a deep fried crispy pork belly dish that is similar to lechon kawali. It originated from Ilocos and is considered to be a top favorite among Filipinos. This is best served bagoong monamon. it is a dip made of fermented anchovies. I like my bagnet to be as crispy as possible. Double frying is the […]
Lechon kawali or Pan-roasted pork to some is different from Lechon, the well known Filipino dish which is also the national dish of the Philippines. While lechon is cooked in a pit filled with flamed charcoal, Lechon kawali is cooked by boiling then later deep frying a portion of the pig (pork belly usually) .