|Alternative names||Lechon carajay|
|Place of origin||Philippines|
|Main ingredients||Pork belly|
Lechon kawali, also known as lechon carajay, is crispy pork belly deep-fried in a pan or wok (kawali). It is seasoned beforehand, cooked then served chopped into pieces. It is usually accompanied with a dipping sauce, such as "lechon sauce" traditionally made with pork liver, or toyomansi (soy sauce with calamansi).
If deep-fried extensively until crispy and crunchy, it becomes the Ilocano bagnet, a variant of chicharon. Lechon kawali is also a common accompaniment or ingredient to stir-fried water spinach with shrimp paste (binagoongang kangkong).
- "Lechon Carajay Recipe". Panlasang Pinoy. 2016-07-29. Retrieved 29 March 2019.
- "Lechon Kawali Recipe". Archived from the original on 2010-04-11. Retrieved 2014-11-19.
- "Lechon Kawali". PinoyChow.com - Filipino Food Recipe.
- "Did You Know That Bagnet is Called "Chicharon" in Ilocos?".
- Oh, Sam (21 June 2013). "#SamLikesItHot: Kangkong bagoong with lechon kawali". Rappler. Retrieved 21 April 2019.
|This pork-related article is a stub. You can help Wikipedia by expanding it.|
|This Philippines-related article is a stub. You can help Wikipedia by expanding it.|