Lechon kawali, Pan fried pork belly on a bun

Pan-fried pork or lechon kawali as we Filipinos call it, is also a favorite among the inhabitants of the pearl of the orient.

Lechon kawali or Pan-roasted pork to some is different from Lechon, the well-known national dish of the Philippines. The difference between the two is that lechon is cooked in a pit filled with flamed charcoal, lechon kawali is cooked by boiling or baked then later deep fried, the most common part to use  is pork belly, or as the Filipinos call it liempo

This dis is usually eaten with steamed rice and some lechon sauce for dipping, but this time I served it in a bun with bbq sauce with chicharon on the side.

How to Cook Lechon Kawali

Cooking Lechon Kawali takes two processes, usually you boil the pork belly until tender, and then deep fry it in oil.  I baked mine and I pan-fried it.  You can prepare the pork belly a day or two before serving it. NB,  do not slice it and store in the fridge until you need it.

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You need

Pork belly
Crushed garlic
Salt
Pepper

Oil for frying

Burger buns or Japanese milk bread. I used the latter, for recipe see HERE
lettuce
Onion
Bbq sauce

Score the skin of the pork belly and rub it with crushed garlic, salt and pepper.

Preheat oven to 200 C

Wrap the pork belly in aluminium foil, put it in the oven and turn down the heat to 120 C and bake it in the oven for about 5 hours.

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When the pork belly is finish, cut slices and remove the skin. Fry the slices in a pan with a little oil, and the skin you deep fry.

The only thing left is to build your sandwich, serve and enjoy.

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Asian styled pork leftovers

Juleribbe is one the traditional dishes Norwegians eat during Christmas, pork belly slow cooked in the oven on low heat and then broiled to give the pork rind a nice crisp. If you have some left over after Christmas dinner, it is usually served thin sliced as cold cuts for Christmas day breakfast.
I made some chicken wings with a Vietnamese style marinade and thought why not make the sauce for the Christmas pork leftover, if you do not have any leftover I guess you can use any type of fried or baked pork.
Syrup
3 tsp minced garlic
1/2 tsp grated ginger
1,5 dl fish sauce
2 tbsp oyster sauce
1 tbsp plum sauce
1 dl sugar
1 tbsp cooking oil
Garnish(use as much as you want)
Chopped fresh mint leaves
Chopped fresh coriander/cilantro
Chopped fresh chilies.
Saute garlic and ginger in a pan with a little oil. Add the rest of the ingredients and lett it cook in to a thick syrup.
Fry your pork left over and when the pieces are done pour the syrup over your pork, make sure every piece is coated and sprinkle the chopped herbs and chili.
Serve this with fresh vegetables like shredded carots, julienned cucumbers, snow peas and rice, I used wild rice.
Happy left over eating:)