Secret of Extra Crispy Lechon Kawali
The first dish that my younger son adores is Crispy Lechon Kawali from Ambers Restaurant. There are moments when his devotion brings back memories of my early years, when I looked forward to my mom’s crispy, juicy lechon kawali on special occasions.
This crispy pork belly has an enticing quality that will make you want more every time. To be honest, though, getting the ideal texture is not simple. The only location I’ve found where the chef consistently does a good job is Amber Restaurant.
But after many tries, I’ve finally perfected the method to get that desired texture for my baby. Simply read my blog diligently to get the recipe and produce this delicious creation at home!
Price and serving options on Amber’s menu:
| Serving Size | Price |
|---|---|
| 8-10 persons | ₱ 1,080.00 |
What Makes Crispy Lechon Kawali Tasty?
The texture of lechon kawali is the key to its appeal. It is impossible to top the combination of the juicy, succulent meat with the crispy, delicious skin. You won’t ever forget the pleasure after only one bite. Let’s now examine the factors that contribute to this texture.
The Boiling Process:
The most crucial step in producing juicy meat is cooking it. The meat absorbs all of these tastes when it is cooked with peppercorn, garlic, bay leaves, and onions, creating a succulent and delectable delicacy.
Meat Air Drying:
The meat must then be allowed to air dry after boiling. The skin of the pork belly becomes crispy at this point. When meat is properly air dried, the surface dries out, preparing the meat for the last deep-frying stage, which produces the perfect crunch.
Accompanying with Sauce:
Not to mention, you must serve the crispy slices of pig belly with the famous Lechon sauce. To truly enjoy Lechon Kawali, you must have this tart gravy that is flavored with either pork or chicken liver.
Customization:
Always order a refreshing beverage from Amber to go with your lechon kawali, like their tetra juice, orange juice, or soda. Tetra juice is my personal favorite, but you can select any of the options.
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:
- Add enough water to a cooking pot so that the pork belly is submerged. Add the garlic and onion, cut in half, to the water along with the bay leaves, peppercorns, and salt. Heat the water until it boils.
- Make sure the skin of the pork belly is completely free of hairs by giving it several thorough washings. After the water reaches a boiling point, gently add the pork belly to the pot. Boil until the meat is cooked, turning the belly occasionally to make sure it cooks evenly. This could take forty-five to sixty minutes.
- After taking the belly out of the pot, set it aside to cool on a rack. After the skin has cooled, scrub it well with salt to eliminate any extra moisture.
- The pork belly can be left to air dry for up to three hours or refrigerated overnight.
- Once the belly has had time to air dry, preheat the oil to 350°F (175°C) and deep fried it until it is golden brown and crispy. Enjoy the belly with the dipping sauce after cutting it into pieces.
- dipping sauce
- Garlic and onions should be sautéed in hot oil. Cook for a few minutes over medium heat after adding the liver and vinegar.
- Fill the pan with water, then wait for it to boil. After adding the brown sugar, simmer for two minutes.
- Add the breadcrumbs to the pan and keep stirring. After adding salt and pepper for seasoning, turn off the heat.
- After letting the sauce cool a little, purée it in a blender until it’s smooth. Present your handmade Lechon Kawali in the restaurant style with the accompanying dipping sauce.
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 |
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!
