12 EASY & DE­LI­CIOUS recipes

Good Housekeeping (Philippines) - - News -

Want crispy pork skin on your le­chon kawali? Make sure you heat oil to the right tem­per­a­ture and use dry pork. To dry your pork be­fore fry­ing, use pa­per tow­els to pat the sur­face, or bet­ter yet, let it sit, un­cov­ered, in the ref un­til dry. The ideal deep-fry tem­per­a­ture ranges from 350˚ to 375˚F, so use a deep-fry ther­mome­ter to check and main­tain your oil’s temp for ac­cu­rate cook­ing.

Turn the page for six ways to serve le­chon kawali.

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