Super Crispy Lechon Kawali

I should really steer clear from fatty food, and Lechon Kawali is definitely on top of the list of "things to avoid." But who can resist this tasty and crispy pork treat? No matter how hard I try, I end up ordering this dish at a restaurant or getting it from a party buffet table.

And as luck would have it, a good friend of mine was kind enough to share her family recipe for Lechon Kawali. Must be my lucky day!

Here's what you need:
1 Kilo pork liempo
Salt 
Pepper
Onions
Garlic
Bay leaf

You need sufficient prep time to get the best results:
1. Boil water with sliced onions, garlic, bay leaves, pepper and salt.
2. Add the pork liempo and cook until meat is tender. Around 40 minutes should do it.
3. Let the meat cool down.
4. Rub a generous amount of salt all over the meat.
5. Freeze (preferably overnight) until ready to cook.




Two options for cooking this dish:
Option 1: Deep fry until golden brown and crispy. 
Option 2: Use your Turbo Broiler, cook meat at 325 degrees for 40 to 60 minutes (until desired doneness is achieved)

Serve with lechon sauce, or with a combination of Soy Sauce, chili sauce and Vinegar.

I personally prefer the second option (turbo broiler). It's less messy, and there's a minimal chance of you getting injured while cooking. The results are also much crunchier. Also, make sure to rub a generous amount of salt over the boiled meat. You can also use black pepper for added flavor. Freezing it prior to cooking is also an important step. It somehow results in a crispier dish.

I also like to make my own sauce using 1 part vinegar, 1 part soy sauce, and lots of chili.