Sunday, April 6, 2008
“Lechon” is common in the Philippines. However, because of the rising prices of lechon, one has to be contented with the lechon kawali. Put the pork belly in a casserole with water, salt, and garlic. Boil for 30 minutes in low fire. Remove the pork belly and refrigerate it for 30 minutes. Put some incisions on meat and sprinkle garlic flavor liquid seasoning. Deep fry until golden brown and crispy. Cut the lechon kawali in small pieces and serve with vinegar and garlic. Photo by: osakajon
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10 comments:
I love lechon kawali the most..mas type ko cya kaysa "lechon"..:)
Anyway i added you already in my friendslist,feel free to do the same..:)
looks sooo yummy!
oh my, i've been looking for this recipe. i tried making this but end up having trouble at the kitchen as if there's a bomb explode when i fry the pork fresh. haha now i know how to do it, thanks for sharing. :)
oh, miss na miss ko na rin 'to! i think i should give it a try soon:)
thanks for dropping by my place. sure, we can exchange link.. just add mine and let me know so that i can add yours too.
have a nice day!
Cookings'Fun : http://www.easycooking.kalidadis.com/
yummy!!!
Can you teach me or gave me the recipee of this love them but don't know how to cook them..
Madel
www.mumarmadel.blogspot.com
yummy!
Wow! I just love lechon kawali. Yummy! It's so mouth watering. Anyway, i've already linked u up, sis. Sorry, it took me a while. Take care!
Just passing by...please visit back to mysite...
Is lechon kawali the same as bognet/bagnet or are they two different foods?
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