Lechon Kawali

==Description==
Got a hot frying pan for cooking? This classic, crispy pork dish is made and infused with real herbs, salt, and peppercorns from the boiling water and cooked to divine, golden-brown perfection and keeps a steamy, robust aroma with the meat then including the fat. With crunchy skin and super-moist meat, every morsel is pork heaven!
==Ingredients==
*4 - 5 pounds whole Pork belly
*1 head garlic, pounded
*2 Tbsp salt
*1 Tbsp peppercorns
*2 bay leaves
*3 cups water, cold or lukewarm only
*cooking oil
==Directions==
# In a pot over medium heat, combine pork belly, garlic, salt, peppercorns, bay leaves, and enough water to cover. Bring to a boil, skimming scum that floats on top.
# Lower heat, cover, and continue to cook for about 1 to 1 ½ hour or until meat is just tender but not falling apart.
# Drain pork from liquid, discarding liquid. Wipe the pork dry, quickly removing any stray aromatics.
# Place on a rack and refrigerate overnight to completely cool and dry.
# In a deep, heavy-bottomed pot, heat enough oil to completely cover meat to about 350° F to 375° F. Carefully place meat into oil and fry until meat is golden and skin is crisp and puffed.
# While the meat is frying, regularly sprinkle about 1 tablespoon cold/lukewarm water onto the meat and hot oil every 5 minutes or so.
# Remove meat from the pot and drain on a wire rack set over a baking sheet.
#Let rest for about 5 minutes and then cut into serving pieces with the butcher knife or the cleaver. Serve hot and plain with lechon sauce or a dip of choice, or with other main dishes.
== Tips ==
To use a conventional method of boiling pork before frying, add 3 cups of water and salt to a large cooking pot.
== Videos ==
thumb|480x480px|centre
thumb|center|335 px|How to bake Lechon Kawali
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Category:Filipino Meat Dishes
Category:Main Dish Meat Recipes
Category:Pork belly Recipes
Category:Bay Leaf Recipes
Category:Garlic Recipes