I’m calling this Lechon Kawali Ala Dexie because there’s a particular kind of pork cut that’s perfect for this dish which I did not use and there’s an authentic way to cook lechon kawali which I also didn’t follow. First, I think you’re supposed to use pork belly. It has just the right amount of pork meat, fat, and skin. Second, after parboiling the pork, let the pork rest for a bit then deep fry. Well, I used pork steaks which didn’t really have the crackling crunchy skin which is basically the essence of lechon kawali. And, the pork didn’t get that much rest after the parboiling process coz I fried it right away, after drenching it in flour(waaahhhh) to serve as lunch for my husband and I. I actually originally planned to serve this for dinner so there would have been time for the meat to rest but my husband came home from work to eat lunch then take a short nap before going to school. Since I was already in the early process of this lechon kawali I figured I might as well finish it off for our lunch instead. The rice was already cooking at that point too so I steamed a few green beans while the pork was frying, then I whipped up pico de gallo as a side condiment as well.
I’m just going to leave this post as is withou...Read More