|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 lechon sauce such as Mang Tomas 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. Retrieved 29 March 2019.
- "Lechon Kawali Recipe".
- "Lechon Kawali". PinoyChow.com - Filipino Food Recipe.
- Oh, Sam (21 June 2013). "#SamLikesItHot: Kangkong bagoong with lechon kawali". Rappler. Retrieved 21 April 2019.
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