''Lechon kawali'', also known as ''lechon de carajay'' or ''litsong kawali'' in

Tagalog Tagalog may refer to: Language * Tagalog language, a language spoken in the Philippines ** Old Tagalog, an archaic form of the language ** Batangas Tagalog, a dialect of the language * Tagalog script, the writing system historically used for Tagal ...

, is a Filipino recipe consisting of

pork belly Pork belly or belly pork is a boneless, fatty Primal cut, cut of pork from the Abdomen, belly of a pig. Pork belly is particularly popular in American cuisine, American, British cuisine, British, Swedish cuisine, Swedish, Danish cuisine, Danish, ...

slabs

deep-fried Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan. N ...

in a pan or

wok A wok () is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South and Southeast Asia, as well as being ...

(''kawali''). It is

seasoned Seasoning is the process of supplementing food via herbs, spices, and/or salts, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Salt may ...

beforehand, cooked then served in cubes. It is usually accompanied with a dipping sauce such as ''sarsa ng lechon'' (lechon sauce) made from vinegar and pork liver or ''

toyomansi Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' Aspergillus sojae'' molds. It is r ...

'' (soy sauce with

calamansi Calamansi (''Citrus'' × ''microcarpa''), also known as calamondin, Philippine lime, or Philippine lemon, is a citrus hybrid cultivated predominantly in the Philippines. It is native to the Philippines, parts of Indonesia (Borneo, Sumatra, and ...

). When deep-fried extensively until golden brown and crispy, it becomes the Ilocano ''

bagnet Bagnet (Northern Ilocano and Tagalog pronunciation: , Southern Ilocano pronunciation: ), also locally known as "chicharon" or in Ilocano, is a Filipino dish consisting of pork belly (''liempo'') boiled and deep fried until it is crispy. It ...

'', a variant of chicharon. ''Lechon kawali'' is also a common accompaniment or ingredient to stir-fried

water spinach ''Ipomoea aquatica'', commonly known as water spinach or kangkung, is a semi- aquatic, tropical plant grown as a vegetable for its tender shoots. ''I. aquatica'' is generally believed to have been first domesticated in Southeast Asia. It is wi ...

with

shrimp paste Shrimp paste or prawn sauce is a Fermentation, fermented condiment commonly used in Southeast Asian cuisine, Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed Shrimp and prawn as food, shrimp or krill mixed ...

('' binagoongang kangkong'').

References

Philippine pork dishes Deep fried foods {{Philippines-cuisine-stub

See also

References