Le­chon kawali hash

Good Housekeeping (Philippines) - - Your Kitchen -

Takes 30 MIN­UTES Makes 6 serv­ings 1/4 c. oil

1 slab pork belly, le­chon kawali cut (1/2 kg.), ten­der­ized, cubed small

1 medium potato, peeled, cubed small

1 small red onion, peeled, diced small

2 cloves gar­lic, peeled, minced 2 toma­toes, cored, diced small 1 small car­rot, peeled, cubed small salt and ground black pep­per, to taste

1 Heat oil in a deep sauté pan over medium heat. Once hot, add pork and sauté un­til browned and crispy. sea­son with salt and ground black pep­per. re­move with a slot­ted spoon onto pa­per tow­els to drain ex­cess oil. set aside. 2 In re­main­ing oil, add pota­toes and sauté, stir­ring, un­til browned and soft­ened. re­move with a slot­ted spoon and add to pork. set aside.

3 re­move ex­cess oil, leav­ing just enough to coat the bot­tom of the pan. Add onion and cook un­til soft­ened. Add gar­lic, then toma­toes, and cook un­til both are soft­ened. Toss in car­rots and cook un­til just heated through. Add pork and pota­toes, then stir to mix. sea­son with salt and pep­per while toss­ing to mix. serve with gar­lic fried rice while hot.

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