Adobong Lechon Kawali: Your New Favorite CoupleMay 10, 2019
When talking about Filipino comfort food, it’s not a surprise to find Adobo and Lechon Kawali on top of most people’s lists—so we figured, why not just marry them together? Today’s Adobong Lechon Kawali is the brainchild of Kamille del Rosario, an indulgent and deadly entrée you can serve on your dinner table anytime.
Biting into the crisp, cackling pork skin with its nostalgic flavor of adobo will make your eyes roll to the back of your head in pleasure. Serve it with some rice straight from the steamer, and no matter where you are, you’ll automatically feel at home.
Adobong Lechon Kawali
Total Time: 1 hour 30 mins (20-30 mins prep, 1 hour cooking) | Yield: 2-3 servings, estimated
- 1/2 kg pork belly (whole, don’t get the sliced ones used for bbq liempo)
- soy sauce & vinegar
- 1 onion, sliced
- 3-4 garlic cloves, sliced
- sili labuyo, chopped (optional)
- salt & pepper
- You will also need a loaf pan (one of those baking pans they use to make banana bread)
- Pat the pork belly dry and season with salt and pepper.
- Sear it until all the sides of the meat are slightly browned.
- Fill a baking pan a little over half full with soy sauce, vinegar, onions, and garlic (like you would for adobo). Add a dash of water.
- Put the pork belly into the baking pan. Make sure the top part and the skin stay dry. Cover it with foil.
- Bake at 200°C for 45mins – 1hr, then remove from the oven.
- Slice off the pork belly’s skin and put it back in the oven. Leave it there until crisp (about 15 minutes usually).
- Move the pork belly and now crisp skin onto a plate
- Remove excess oil from the sauce in the baking dish. Pour the skimmed sauce over the pork or put it in a small dish on the side for serving.
- Serve warm.