'Lechon Kawali' No Fry Recipe
Prep Time: 2-12 hours | Cook Time: 65 mins | Yield: 4-5 Servings
It's December which means Christmas is coming. And if you're Filipino, the holidays are bound to involve a pork recipe (or five) as part of your Noche Buena lineup. Here's my take on Lechon Kawali, which is usually a deep fried, crispy pork dish. I don't know about you, but frying all that pork fat always gives me anxiety. So here's a roasted version that gets to the same level of skin crispiness. It takes a while to prep, but I promise there's a method to the madness!
Ingredients
1 1/2 lb boneless pork belly
1 teaspoon whole black peppercorns
Up to 1 1/2 tablespoons salt
5 cloves garlic, roughly chopped
Instructions
Start by scoring the skin side of pork belly, about 1/4 inch deep.
Salt the pork liberally, spreading salt on all sides, including skin side.
In a large container or plate, toss together peppercorns and half the garlic. Place the pork meat side down. Place the rest of the garlic on the skin side.
Put in the fridge, uncovered, for at least two hours (overnight is best). Note: leaving the meat uncovered is an important step in getting the skin crispy!
When ready to cook, quickly rinse the meat with cold water to remove excess salt. Pat dry with paper towel, making sure to remove as much moisture as possible.
Leave at room temperature for 30 minutes. This will ensure meat comes to room temperature and cooks evenly.
Preheat oven to 350° F. Line a baking sheet with aluminum foil. Place an oven safe cooling rack on the baking sheet. This will lift the meat and prevent it from sitting on its own grease while it roasts. Alternatively, you can use crumpled foil as 'stilts.'
Place meat on the sheet meat side down. Roast for an hour.
Let rest at room temperature for 20 minutes. Use pastry brush to use grease on the bottom of the sheet to coat the skin.
Set the oven to a low broil. Broil on low for 2-5 minutes on the lower rack. Make sure to keep an eye on it, as the skin will crisp up quickly.
Let cool and slice. Serve with rice and a dipping sauce made of onions and equal parts vinegar and soy sauce.
Enjoy!
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