Adobong Sitaw with Lechon Kawali
This is a recipe for Adobong Sitaw with Lechon Kawali. It is composed of snake beans or yard long beans cooked inabo style and topped with crispy deep fried pork belly.
Prep Time5 mins
Cook Time1 hr 10 mins
Total Time1 hr 15 mins
- 12 pieces snake beans sitaw, cut in 2 inch pieces
- 8 ounce pork belly cubed
- 5 cloves garlic crushed
- 1 medium onion sliced
- 3 tablespoons soy sauce
- 2 ½ tablespoons vinegar
- 4 cups water
- 2 teaspoons onion powder
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 ½ cups cooking oil
Prepare the lechon kawali by boiling water in a cooking pot. Add the pork belly. Cover and continue to boil in medium heat for 30 minutes. Remove the pork from the pot and let it cool down. Save 1 cup of water that was used to boil the pork. We will need it for later.
Sprinkle 1 ½ teaspoons salt and ¼ teaspoon ground black pepper on the boiled pork. Mix using your hand and make sure that all the pork pieces get coated.
Heat the oil in a cooking pot. Start to fry the pork when the oil gets hot. Be extra careful during this step as the oil will tend to splatter. Make sure that you are holding the cover of the pot so that you can easily cover it (partially) when the need arises. Continue to cook until the pork gets light brown and crispy.
Remove the pork from the pot and put it in a plate with paper towel. Set aside.
Heat 3 tablespoons of the oil used to fry the pork. Sauté garlic and onion
Add the snake beans. Stir fry for 2 minutes.
Pour the soy sauce and 1 cup water (this is the water that you saved earlier— the one used to boil the pork). Continue to cook for 5 to 8 minutes.
Add the vinegar. Let the liquid re-boil. Stir and then add onion powder and the remaining ground black pepper.
Transfer to a serving bowl. Top with Lechon Kawali.
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