Lechon kawali
Lechon kawali, also known as lechon de carajay, is a Filipino recipe consisting of pork belly slabs deep-fried in a pan or wok (kawali). It is seasoned beforehand, cooked then served in cubes. It is usually accompanied with a dipping sauce such as sarsa ng litson (lechon sauce) made from vinegar and pork liver or toyomansi (soy sauce with calamansi).[1][2][3]
 Lechon kawali with rice, dipping sauce and atchara pickles | |
| Alternative names | Lechon de carajay |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | Pork belly |
When deep-fried extensively until golden brown and crispy, 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]
References
- "Lechon Carajay Recipe". Panlasang Pinoy. 2016-07-29. Retrieved 29 March 2019.
- "Lechon Kawali Recipe". Archived from the original on 2010-04-11. Retrieved 2014-11-19.
- "Lechon Kawali". PinoyChow.com - Filipino Food Recipe.
- "Did You Know That Bagnet is Called "Chicharon" in Ilocos?".
- Sam Oh (21 June 2013). "#SamLikesItHot: Kangkong bagoong with lechon kawali". Rappler. Retrieved 21 April 2019.
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