Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Have you tasted this? It is pork cracklings that come in different package. Some sell it with pork skin and fat; and the other is pork skin with meat. Well, it is usually paired with alcoholic drinks. Traditionally, it is perfect with vinegar with garlic and packed with regular and hot flavors.
Every fiesta, lechon is a special delicacy and after the celebration we would have a lot of leftovers of this lechon and one way of making use of the extra lechon is by cooking it into paksiw na lechon. We just chop the lechon into small sizes and put it into a casserole. Then we add vinegar, soy sauce, garlic, peppercorn, and a little sugar. Add a little water and let it boil for a while then add a pinch of monosodium glutamate to make it more delicious.
“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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