Lechon kawali
Lechon kawali, also known as lechon carajay,[1] is crispy pork belly deep-fried in a pan or wok (kawali). It is seasoned beforehand, cooked then served chopped into pieces. It is usually accompanied with a dipping sauce, such as "lechon sauce" traditionally made with pork liver, or toyomansi (soy sauce with calamansi).[2][3]
 Lechon kawali with rice, dipping sauce and atchara pickles | |
| Alternative names | Lechon carajay |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | Pork belly |
If deep-fried extensively until crispy and crunchy, it becomes the Ilocano bagnet, a variant of chicharon.[4] Lechon kawali is also a common accompaniment or ingredient to stir-fried water spinach with shrimp paste (binagoongang kangkong).[5]
References
- "Lechon Carajay Recipe". Panlasang Pinoy. 2016-07-29. Retrieved 29 March 2019.
- "Lechon Kawali Recipe". Archived from the original on 2010-04-11. Retrieved 2014-11-19.
- "Lechon Kawali". PinoyChow.com - Filipino Food Recipe.
- "Did You Know That Bagnet is Called "Chicharon" in Ilocos?".
- Oh, Sam (21 June 2013). "#SamLikesItHot: Kangkong bagoong with lechon kawali". Rappler. Retrieved 21 April 2019.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.