Lechon kawali facts for kids
Lechon kawali with rice, dipping sauce and atchara pickles
|
|
| Alternative names | Lechon de carajay, litsong kawali (Tagalog) |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | Pork belly |
Lechon kawali is a super yummy Filipino dish! It's made from pork belly, which is a flavorful cut of pork. This dish is cooked by deep-frying the pork until it's super crispy and golden brown. People in the Philippines love to eat it as a main meal, often with rice and a special dipping sauce.
Contents
What is Lechon Kawali?
Lechon kawali is a popular dish from the Philippines. It's known for its crispy skin and tender meat. The name "lechon" means roasted pig, and "kawali" is the Filipino word for a large pan or wok used for cooking. So, it's like "pan-roasted pig," but it's actually deep-fried! It's also sometimes called lechon de carajay or litsong kawali in Tagalog.
How is Lechon Kawali Made?
To make lechon kawali, a piece of pork belly is first boiled until it's tender. After boiling, the pork is usually seasoned with salt and other spices. Then, it's carefully placed into a hot pan or wok filled with oil for deep-frying. The pork cooks until its skin turns golden brown and becomes very crispy. Once it's done, it's cut into bite-sized cubes.
What to Eat with Lechon Kawali?
Lechon kawali is usually served hot. It's often enjoyed with a special dipping sauce. One popular sauce is called sarsa ng litson, which is a sweet and tangy sauce often made from pork liver and vinegar. Another common dipping sauce is toyomansi, which is a mix of soy sauce and calamansi (a small, sour citrus fruit similar to a lime). Sometimes, people also eat it with atchara pickles, which are pickled green papayas.
Similar Filipino Dishes
Lechon kawali has a close cousin called bagnet. Bagnet is an Ilocano dish, meaning it comes from the Ilocos region in the Philippines. It's made very similarly to lechon kawali, but it's deep-fried for much longer until it's extra crispy and golden. Bagnet is a type of chicharon, which are crispy fried pork rinds.
Lechon kawali can also be an ingredient in other dishes. For example, it's often added to binagoongang kangkong. This dish is made by stir-frying water spinach with shrimp paste (called bagoong alamang). The crispy lechon kawali adds a delicious crunch and flavor to this vegetable dish.
