Lechon kawali

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Lechon kawali
Lechon Kawali.jpg
Lechon kawali with rice, dipping sauce and atchara pickles
Alternative namesLechon carajay
CourseMain course
Place of originPhilippines
Serving temperatureHot
Main ingredientsPork belly

Lechon kawali, also known as lechon carajay,[1] 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).[2][3]

If deep-fried extensively until crispy and crunchy, it becomes the Ilocano bagnet, a variant of chicharon.[4] Lechon kawali is also a common accompaniment or ingredient to stir-fried water spinach with shrimp paste (binagoongang kangkong).[5]

See also[edit]

References[edit]

  1. ^ "Lechon Carajay Recipe". Panlasang Pinoy. 2016-07-29. Retrieved 29 March 2019.
  2. ^ "Lechon Kawali Recipe". Archived from the original on 2010-04-11. Retrieved 2014-11-19.
  3. ^ "Lechon Kawali". PinoyChow.com - Filipino Food Recipe.
  4. ^ "Did You Know That Bagnet is Called "Chicharon" in Ilocos?".
  5. ^ Oh, Sam (21 June 2013). "#SamLikesItHot: Kangkong bagoong with lechon kawali". Rappler. Retrieved 21 April 2019.