 Lechon kawali with rice, dipping sauce and atchara pickles | |
| Alternative names | Lechon de carajay, litsong kawali (Tagalog) |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | Pork belly |
Lechon kawali, also known as lechon de carajay or litsong kawali in Tagalog, 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]
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]
See also
References
- ↑ "Lechon Carajay Recipe". Panlasang Pinoy. July 29, 2016. Retrieved March 29, 2019.
- ↑ "Lechon Kawali Recipe". Archived from the original on April 11, 2010. Retrieved November 19, 2014.
- ↑ "Lechon Kawali". PinoyChow.com - Filipino Food Recipe.
- ↑ "Did You Know That Bagnet is Called "Chicharon" in Ilocos?".
- ↑ Sam Oh (June 21, 2013). "#SamLikesItHot: Kangkong bagoong with lechon kawali". Rappler. Retrieved April 21, 2019.
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