Lechon Kawali: Get the Perfect Crispy Texture
My younger son’s first love is Lechon Kawali from Amber Restaurant. His love sometimes makes me remember my childhood, how I used to eagerly await the crispy, juicy lechon kawali that my mom would make for special occasions.
There’s just something so irresistible about this crispy pork belly that you’ll crave more every time. But honestly, it’s not easy to achieve the perfect texture. Amber Restaurant is the only place I’ve found where the chef consistently gets it right.
However, for my son’s sake, I’ve mastered the technique of achieving that desirable texture after countless attempts. If you wish to learn the recipe and make this mouthwatering masterpiece at home, just follow my blog closely!
Interesting fact!
Lechon Kawali, the famous pork belly dish, is also known as Lechon de Carajay or Litsong Kawali in Tagalog language.
Price and serving options on Amber’s menu:
| Serving Size | Price |
|---|---|
| 8-10 persons | ₱ 1,080.00 |
What Makes Lechon Kawali Tasty?
The secret behind the Lechon Kawali popularity is the texture. The combo of crunchy flavorful skin and then the moist and juicy meat is unbeatable. One bite and you’ll never forget the experience for life. Now let’s understand what helps make this texture.
Boiling Process:
The boiling process is the most important part of achieving juicy meat. When boiled with peppercorn, garlic, bay leaves, and onions, the meat absorbs all these flavors, resulting in a tender and delicious treat.
Air Drying Meat:
After boiling, the next step is air drying the meat. This step is what makes the pork belly’s skin crispy. Proper air drying allows the meat’s surface to dry out, setting the stage for the final deep-frying step that delivers the ultimate crunch.
Serving with Sauce:
Last but not least, you’ve to serve the crunchy pork belly pieces with the iconic Lechon sauce. This tangy gravy, infused with pork or chicken liver, is an absolute must to experience the true, authentic taste of Lechon Kawali.
Customization:
Always accompany your Lechon Kawali with one of Amber’s refreshing beverage options, such as their tetra juice, orange juice, or soda. My favorite is the tetra juice, but you’re free to choose any option.
Making of Lechon Kawali at Home (Restaurant Style Taste)
Honestly speaking, there was a time when I almost gave up on my research of making the restaurant-style Lechon Kawali at home. It’s not that the dish itself is overly difficult to make, but the true, authentic recipe isn’t available.
However, after persistent efforts, I finally got my hands on the closely guarded secrets, and now, you too can enjoy this!
Key Ingredients:
- 1 ½ pork belly
- 1 garlic (cut in half crosswise)
- 1 medium-sized onion (cut in half crosswise)
- 2 to 3 bay leaves
- 3 cups oil for deep-frying
Spices:
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoon salt (for rubbing)
Serving (Dipping sauce):
- 1 ¼ pork/chicken liver
- ¾ cup of Vinegar
- 2 ½ cup of water
- ⅔ cup Brown sugar
- ⅔ cup breadcrumbs
- 2 tablespoon garlic (minced)
- ½ cup onion (minced)
- Salt and pepper (as per your taste)
- 2 tablespoons cooking oil
Cooking Instructions:
- Pour water into a cooking pot, enough to submerge the pork belly. Cut the onion and garlic in half, and add them to the water along with bay leaves, salt, and peppercorns. Bring the water to a boil.
- Thoroughly clean the pork belly skin, ensuring no hairs are remaining, and wash it a few times. Once the water is boiling, carefully place the pork belly into the pot. Allow it to boil until the meat becomes tender (flip the belly occasionally to ensure even cooking). This process may take 45 to 60 minutes.
- Remove the belly from the pot and place it on a rack to cool down. Once cooled, rub salt all over the belly skin to remove excess moisture.
- Air dry the pork belly for up to 3 hours or overnight in the refrigerator.
- After air drying, heat the oil to 350°F (175°C) and deep-fry the belly until it becomes crispy and golden brown. Cut the belly into pieces and enjoy it with the dipping sauce.
- Dipping Sauce
- Heat a pan, add oil, and sauté garlic and onions. Add the liver, and vinegar and cook for a few minutes over medium heat.
- Pour water into the pan and wait for it to boil. Mix in brown sugar and cook for 2 minutes.
- Add breadcrumbs to the pan and stir continuously. Season with salt and pepper, then remove from heat.
- Allow the sauce to cool slightly, then blend it in a blender until smooth. Serve the dipping sauce alongside your homemade, restaurant-style Lechon Kawali.
Lechon Kawali Nutritional Profile
(1 serving, approximately 500 grams)
Here’s the caloric content for diet-conscious ladies. With this information, you can enjoy the food peacefully.
| Calories | 1250-1400 cal |
| Proteins | 40-50 g |
| Fats | 110-125 g |
| Carbohydrate | 5-7 g |
| Fibre | 0-1 g |
| Sugar | 2-3 g |
| Sodium | 2000-2300 mg |
Disclaimer: The nutritional profile may vary based on the quantity and quality of ingredients and the method of cooking you use to make the recipe!
FAQs
Conclusion
Finally, you’ve got the real authentic recipe of Lechon Kawali. Trust me, if you follow these steps, you’ll be having a whale of an experience biting the crunchy, juiciest, most flavorful pork belly. So, enjoy it with your family!
