Lechon Kawali

A very good friend of mine called me late in the afternoon today asking if my daughter, Liane, can watch over her two sons while I accompany her for a few hours. “I just need to talk”, she begs. As we dug into a gotta-have-it bowl of ice cream at Coldstone Creamery, she shared the details of the fight she had with her husband last night. She couldn’t recall exactly what they argued about but the sum total of the story was that, hubby stormed out of the house and has not returned since. “Do you want me to call him”? I offered interference. “No way. I don’t care if he never comes home.” Her eyes were puffy. She was restless. Ah, the proud, lying heart of a woman. Half an hour into our conversation, her phone rang. It was hubby informing her he was already waiting in the house. For someone who did not give a hoot, she sure rushed to get home. Ah, the forgiving heart of a woman.

Can we relate to this? I sure can. How many times have I felt the urge to draw a hatchet against that darn flat screen TV in the living room just to get my husband’s attention? There certainly are nights I would gaze at his face as he sleeps and wonder why I am still there lying next to him. Yet, in the morning when I awake, my arms would naturally reach out and seek his warmth. Does this make sense? It does, right? Afterall, marriage is not about finding a person you can live with. It is about finding a person you can’t live without.

Although my husband is easy to please, he is still very much a meat kind of guy. Left to his own devices, he will have prime rib, pork chops, and steak every meal, every day. Count lechon kawali and the equally artery-clogging paksiw na pata (braised pork shanks in soy sauce and vinegar) as his all time to-die-for favorites. As you can see from the pictures, lechon kawali, with its thick layer of fat and deep-fried skin, is every cardiologist’s nightmare and every rich old man’s wife’s dream. But you know, I intend to spend my twilight years watching the sunset with this man. I want to spend my gray days on a rocking chair holding his hand. I plan to uphold my vow of in sickness and in health. As I have no desire to start changing his diapers any time soon, I limit his enjoyment of these dishes. But it is father’s day so I will allow him some decision making.

It was actually my sister-in-law, Ate Norma, who taught me the tricks to very crispy and yet very moist lechon kawali. In her recipe, the slab of pork belly is boiled in a spiced vinegar solution until tender, drained well from the boiling mixture, and kept uncovered in the refrigerator for a couple of hours before deep-frying. While the pork slab is being deep-fried, water is constantly drizzled into the very hot oil. The sizzling of the oil as the water is added makes for a very crispy outer skin. The deep-frying process is a risky, messy business what with scalding oil splattering all over the stove and counter tops. But it is father’s day so I will not hold the red hot blister on my face against him.

Makes 4 Servings

1 slab pork belly with rib (2 to 3 lbs)
2 cups vinegar
2 heads garlic, crushed
1 onion, peeled and sliced
1/3 cup salt
1 tbsp peppercorns, crushed
6 to 7 cups water
2 to 3 bay leaf
frying oil

Have your local butcher cut through the ribs (but not all the way through) of the pork belly.

In a deep pot, combine all ingredients and simmer until pork is tender, around 1 1/2 to 2 hours. Add more water and adjust salt quantity as needed.

When meat is tender, drain well from liquid. Discard juices and spices. Refrigerate the cooked pork belly uncovered for 1 to 2 hours. Pork should be very dry.

Meanwhile in a heavy-bottomed pan or skillet (I prefer to use my wok), heat enough oil for deep-frying. When the oil is very hot, carefully place pork belly skin side down. Every minute or so, drizzle water into the hot oil. Continue to fry until golden brown and skin is crispy. Turn and continue to fry until all sides are golden brown. Continue to drizzle water into hot oil throughout the frying process.

Remove from pan. Allow to stand uncovered for around 5 minutes. Chop into serving pieces. Serve hot with liver sauce or with spiced vinegar.

TIPS:
1) The temperature of the oil is crucial in deep-frying. To prevent it from plummeting during the frying, do not overcrowd pan.
2) As always, eating healthy is not about deprivation but about moderation. I say, “let them eat cake, half a cake that is”.

 

Pork Recipes in The CookMobile Archive:

Choletas Contentas (Happy Pork Chops)

 

 

 

Pork Menudo