Clas­sic le­chon Kawali with 3 sauces

Good Housekeeping (Philippines) - - Your Kitchen -

Takes 55 min­utes plus cool­ing and chill­ing Makes 8 serv­ings 2 slabs pork belly (about 1 kg.), le­chon kawali cut 1/4 c. salt

1 tsp. black pep­per­corns 1 bay leaf

Wa­ter, as needed

Oil, for deep fry­ing

1 place pork in a pres­sure cooker and pour in enough wa­ter to cover. add salt, pep­per­corns, and bay leaf. Bring to a boil; sim­mer un­til ten­der, about 45 min­utes. re­move pork from broth, and set both aside to cool. chill pork. re­serve stock.

2 to cook, heat enough oil in a deep, heavy-bot­tomed pot for deep-fry­ing. us­ing long tongs, place pork into pot; deep fry un­til golden brown and crispy. drain on pa­per tow­els. chop into serv­ing pieces. serve with sauces and steamed rice.

Cilantro, Cala­mansi, and soy sauce mix 1/2 c. cilantro leaves, chopped; 1/2 c. soy sauce; 1/4 c. cala­mansi juice; 1/4 c. brown su­gar; and 1/2 medium red onion, peeled, chopped. sea­son with pep­per to taste.

lemon Herb dip

Whisk 1/2 c. olive oil; 1/4 c. lemon juice; 1/4 c. pork stock (from le­chon kawali);

3 cloves gar­lic, peeled, finely chopped; 1 tsp. dried oregano leaves, crushed; and 2 tsp. dried rose­mary, crushed. sea­son with salt and pep­per to taste.

pineap­ple sauce in a blender, puree 1 c. crushed pineap­ple;

1/4 c. soy sauce; 2 tbsp. ap­ple cider vine­gar; 1 clove gar­lic, peeled, finely chopped; 1 tsp. fresh gin­ger, peeled, grated; and 1/4 c. wa­ter. sea­son with pep­per to taste.

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