Lechon kawali
Alternative names | Lechon de carajay |
---|---|
Course | Main course |
Place of origin | Philippines |
Serving temperature | Hot |
Main ingredients | Pork belly |
Lechon kawali, also known as lechon de carajay, is a Filipino recipe consisting of pork belly slabs deep-fried in a pan or wok (kawali). It is seasoned beforehand, cooked then served in cubes. It is usually accompanied with a dipping sauce such as sarsa ng litson (lechon sauce) made from vinegar and pork liver or toyomansi (soy sauce with calamansi).[1][2][3]
When deep-fried extensively until golden brown and crispy, 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]
See also[]
- Bagnet
- Lechon
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.
Categories:
- Philippine pork dishes
- Pork stubs
- Philippines stubs