Litson kawali or lechon kawali is an original Filipino recipe that is often present in a typical wedding reception in the provinces of Philippines. If you grew up in the province, you can relate to what I’m saying. 😀
If there are days when you’re craving for lechon baboy but you cannot afford to buy a whole lechon and there’s no reason to buy or to cook because there is no special occasion to celebrate, cook litson kawali and it’s the dish closest to lechon baboy. 😀 Here’s the recipe…
1 kg. pork belly – sliced into big chunks
6 cloves garlic – crushed and minced
2 tbsp. rock salt
1 tsp. paminta/black pepper powder
1 liter water for boiling
2-3 cups of vegetable/canola oil for deep-frying
1) Boil the pork belly for 20-30 minutes. While the pork is boiling, mix the garlic, salt and paminta.
2) Cut the pork belly at least 1 inch inside, just enough for the garlic-salt mixture to be inserted.
3) Rub generous amount of the garlic-salt mixture to the pork belly and insert also some of the mixture inside the pork belly slices.
4) Boil the cooking oil then deep fry the pork belly slices for 8-10 minutes or until pork turns into golden brown. To make the pork skin crispy, sprinkle some water (using your hand) 1-2 times to the frying pork belly slices. Do this until the pork slices are done cooking.
5) Ready to serve with Mang Tomas all-purpose sauce.