Another tasty version of lechon kawali with a cucumber vinegar sauce. But you can use any kind of dipping sauce if you want like lechon sauce or ketchup. I think this lechon kawali is not much different to the usual lechon kawali that you used to cook. I just added some lemon grass on the pot together with the spices and aromatics when boiling the pork belly slabs until tender. It does really improve the aroma and the taste when you include lemongrass in meat dishes as it helps reduce the gamy taste and odor of meat. And regarding the dipping sauce, the addition of cucumber to the vinegar make the dipping sauce appetizing because it enhances the flavor of fried and grilled meat specially the Pinoy barbecue on bamboo sticks skewers. Try it! I’m sure you are going to love it!
How to Cook Lechon Kawali with Cucumber-Vinegar Sauce
Ingredients
- 1 & 1/2 kilo pork belly slab
- 2 stalks of lemon grass tied into a knot
- 2 Tbsp. salt
- 1 Tbsp. whole black peppercorns
- 3 pcs bay leaves
- 4 cloves garlic crushed
- fine salt for rubbing the pork
- water for boiling
- vinegar for brushing the skin
- 3 to 4 cups cooking oil for deep frying
For the Vinegar-Cucumber dipping sauce:
- 1/2 cup palm vinegar
- 1 piece red onion chopped
- 1/2 cup sliced cucumber
- 1 Tbsp. sugar
- 1/4 tsp. salt
- 1/4 tsp. black pepper powder optional
Instructions
How to Cook Lechon Kawali with Cucumber-Vinegar Sauce
- Wash and drain the pork belly slab. Remove hairs in the skin by using a shaving razor or sharp knife.
- Fill the large pot with water just enough to cover the meat. Bring to a boil then add in lemon grass, garlic, black peppercorns, salt and bay leaves.
- Put the pork belly slab into the pot and let it boil in medium heat for 1 to 1 & 1/2 hours or until the pork is tender.
- Remove from pot and drain in a colander. Set aside and let it cool down.
- Poke the skin with a fork and brush with vinegar then let it dry. Rub with fine salt the skin and the entire surface of the pork.
- Heat cooking oil in a pot deep enough to fry the pork belly slab. Fry the pork until golden brown then remove from oil and drain in a colander. Let it cool for 10 minutes.
- Then heat the oil again and re-fry the pork belly until golden brown and the skin is crispy.
- Remove from oil and let it cool. Then slice the lechon kawali and serve with cucumber-vinegar dipping sauce.
- To make the dipping sauce: Combine all the ingredients in a bowl and stir until the sugar is dissolved.
Video
Hi Manny! thanks for sharing this tasty version of lechon kawali! I love the cucumber sauce! Absolutely fantastic!
Hi Tony! thanks for dropping by and sharing your thoughts! ðŸ˜