 Lechon kawali with rice, dipping sauce andatchara pickles | |
| Alternative names | Lechon de carajay,litsong kawali (Tagalog) |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | Pork belly |
Lechon kawali, also known aslechon de carajay orlitsong kawali inTagalog, is a Filipino recipe consisting ofpork belly slabsdeep-fried in a pan orwok (kawali). It isseasoned beforehand, cooked then served in cubes. It is usually accompanied with a dipping sauce such assarsa ng lechon (lechon sauce) made from vinegar and pork liver ortoyomansi (soy sauce withcalamansi).[1][2][3][4]
When deep-fried extensively until golden brown and crispy, it becomes the Ilocanobagnet, a variant ofchicharon.[5]Lechon kawali is also a common accompaniment or ingredient to stir-friedwater spinach withshrimp paste (binagoongang kangkong).[6]
_-_grilled_saba_bananas_-_01.jpg) | ThisFilipino cuisine–related article is astub. You can help Wikipedia byexpanding it. |
