{"id":6460,"date":"2021-05-02T01:30:00","date_gmt":"2021-05-02T08:30:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=6460"},"modified":"2021-05-19T15:43:05","modified_gmt":"2021-05-19T22:43:05","slug":"lechon-kawali","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/lechon-kawali\/","title":{"rendered":"Lechon Kawali"},"content":{"rendered":"\n

Lechon Kawali <\/strong>is a popular Filipino pork dish that is deep-fried to golden perfection. It is golden and crunchy on the outside and moist and flavorful inside, making it a tasty appetizer or main dish. <\/p>\n\n\n\n

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Call me cray cray. After discovering the crispiest rind and the moistest meat on a lechon sa hurno<\/a>, you'd think I'd never cook lechon in a kawali<\/em> again.<\/p>\n\n\n\n

I mean, really. Who in her right mind would tackle hot oil splattering everywhere when she could have a slab of pork belly crisping nice and quiet in the oven?<\/p>\n\n\n\n

In my defense, it was awfully hot this weekend, and I didn't want the oven on all day to cook one piece of pork. Besides, before the advent of lechon sa hurno in my life, I've been praised by my adoring fans (AKA daughter and partner-in-life) for the meanest, best-est lechon kawali ever.<\/p>\n\n\n\n

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My friends, lechon kawali<\/em> is not easy, and I implore you to practice caution. But believe me, every sinful morsel of this delectable meat is worth the effort.<\/p>\n\n\n\n

See that blistered skin above? Boy, that golden piece of pork belly dream is nothing short of a masterpiece! A series of simple but important steps contribute to achieving that coveted crackling, so read on and learn the secrets. \ud83d\ude42<\/p>\n\n\n\n

Ingredient notes<\/h2>\n\n\n\n
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