{"id":6471,"date":"2021-08-04T19:12:00","date_gmt":"2021-08-05T02:12:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=6471"},"modified":"2020-04-05T13:13:19","modified_gmt":"2020-04-05T20:13:19","slug":"pinakbet-crispy-lechon-kawali","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/pinakbet-crispy-lechon-kawali\/","title":{"rendered":"Pinakbet with Crispy Lechon"},"content":{"rendered":"\n

Level up your Pinakbet with Crispy Lechon! This Filipino dish is a hearty and nutritious vegetable stew made extra delicious with crunchy pork belly. It cooks in minutes and makes a great side or main dish.<\/em><\/p>\n\n\n\n

\"Pinakbet
Pinakbet with Crispy Lechon<\/figcaption><\/figure>\n\n\n\n\n\n

As much as I enjoyed the lechon kawali<\/a> I made a few days ago, the almost three pounds of crisp pork belly proved way too much for one person. I ate to my heart's content and still had about half a slab left to find a use for.<\/p>\n\n\n\n

I tried a pinakbet version using crispy lechon at a Filipino sit-down restaurant in Cerritos. I thought it was the perfect opportunity to make it at home with the big chunk of leftover meat on my counter. <\/p>\n\n\n\n

\"kalabasa,<\/figure>\n\n\n\n

Pinakbet is easy to make, but lechon kawali is no walk in the park. With a laborious cooking process that takes a whole day, it deserves to be enjoyed on its own glorious self.  <\/p>\n\n\n\n

Still, if you find yourself, like me, with leftover bagnet, lechon kawali, or even crispy pata<\/a> lying around, throw in the crunchy morsels into your next pot of pinakbet for one-of-kind flavor and texture.<\/p>\n\n\n

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\"cooking<\/figure><\/div>\n\n\n

Fish sauce or shrimp paste<\/h2>\n\n\n\n

Classic pinakbet<\/a> uses shrimp paste (alamang), but I wanted a lighter broth to complement the crispy lechon kawali in this version, so I substituted fish sauce. I have to say; it worked pretty well with the overall flavor of this colorful veggie dish.<\/p>\n\n\n\n

If you want to use shrimp paste, replace the amount of fish sauce with 1 tablespoon of shrimp paste. Saute it with the aromatics for about 2 to 3 minutes until it darkens in color before adding water. <\/p>\n\n\n

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\n\n\t\t\t\tQuick tip\n\t\t\t<\/h2>\n\n\t\t\n\t\t\n\t\t\t
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Cut the vegetables in uniform sizes to ensure even cooking. For the best texture, add the longest-cooking vegetable first .<\/p>\n\n\t\t\t<\/div>\n\n\t\t\n\t<\/div>\n\n<\/div>\n\n\n

\"vegetable<\/figure>\n\n\n\n

How to serve and store<\/h2>\n\n\n\n