This is a recipe for deep fried crispy pork belly, which is popularly known as Lechon Kawali
- 2 lbs. pork belly
- 1 piece Knorr pork cube
- 5 pieces dried bay leaves
- 1 tablespoon whole peppercorn
- ¼ cup Knorr Liquid Seasoning
- 8 to 10 cups water
- 4 cups cooking oil
Boil water in a cooking pot.
Add whole peppercorn, bay leaves, and Knorr Pork Cube. Stir.
Add the pork belly. Cover the pot and continue to boil in medium heat for 45 minutes. You can add more water if needed.
Remove the pork belly from the cooking pot and place in a clean plate. Let it cool down. Note: you can keep the pork stock for later use. This can be consumed to cook pork based soups and stews.
Rub Knorr liquid seasoning all over the boiled pork belly. Let it stay for 30 minutes.
Heat oil in a deep cooking pot. Once the oil gets hot enough (300F), gently put the pork belly into the pot. Deep-fry the pork in medium heat for 7 to 10 minutes. Note: make sure to partially cover the pot or use a splatter screen to protect yourself from the oil.
Turn the pork belly over. Continue to fry the opposite side for 8 minutes or until the skin gets crisp and brown.
Remove the crispy deep fried pork belly (lechon kawali) from the cooking pot. Arrange in a plate with wire rack or paper towel. Let it cool down. Slice the pork into serving pieces.
Transfer to a serving plate. Serve with your favorite sauce.
Share and enjoy!
Serving: 4g | Calories: 1394kcal | Carbohydrates: 3g | Protein: 23g | Fat: 142g | Saturated Fat: 45g | Cholesterol: 163mg | Sodium: 1122mg | Potassium: 483mg | Fiber: 1g | Vitamin A: 115IU | Vitamin C: 1.2mg | Calcium: 36mg | Iron: 2.3mg