Lechon kawali (Pan-Roasted Pork) is one of my favorite food dishes. I had lechon kawali accompanied by vinegar and rice at lunch time today. Woof! As they say, lechon kawali is probably the most popular–and sinful–way to cook pork in the Philippines. Pork belly boiled in water with spices and plenty of salt, drained then deep fried until crisp and golden and the rind puffed like cracklings. A wonderful dish, really! But lechon kawali is only good while newly-cooked. The fat congeals once it cools. It does not reheat well–re-fry it and the meat becomes too dry.
1 month ago