Lechon kawali is a very involved process so when I do make it at home, I make it worth the time by using the biggest piece of pork belly I can find to allow for plenty of leftovers. I enjoy whatever I can consume of the sinful morsels with lechon sauce and then re-use what’s left for another meal. Here are my favorite ways to breathe new life to lechon kawali:
Toss into a pot of Pinakbet for flavor and texture
Replace the boiled pork face and belly with roughly chopped lechon kawali pieces for a delightful twist on tokwa’t baboy
Add to ginisang munggo for an amazing broth
Use as topping for Pancit Palabok, Pancit Guisado or even Goto
Turn into sweet and tangy Paksiw na Lechon
Make a crunchy version of Binagoongan Baboy
How about Crispy Sisig?
Prep time:
Total time:
Yield: 4 to 6 Servings
Ingredients
4 cups lechon kawali, chopped
1 red bell pepper, seeded, cored and diced
1 onion, peeled and diced
5 to 6 Thai chili peppers, minced
½ cup calamansi juice
salt and pepper to taste
Instructions
In a large bowl, combine lechon kawali, bell pepper, chili peppers and calamansi juice. Gently toss together to evenly distribute. Season with salt and pepper to taste.
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