Classic lechon Kawali with 3 sauces
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.