Lechon Kawali Scary

I had some pork belly in the freezer for quite a while.  Uh, longer than I want to admit.  So I want to make something with it.  Char-sui for ramen?  Maybe. But let’s go to the old Filipino favorite lechon kawali.

Yesterday, after thawing it out over night, I boiled it for an hour.  Along with water, some bay leaf and peppercorn kernels.  I didn’t have much of those so I went to the pepper mill and dumped its contents out.  When it was done, I dried the pork off, placed on a plate in the fridge so that today I can fry that mea up!

So I did.  In hot oil.  I don’t know what I’m doing as some of that was splattering all over the place.  I had thought I thoroughly dried it out in the fridge over night.  

The oil was supposed to be around 350 F.  I don’t have a thermometer.  I eye balled it.  Not too sure, but maybe it was too hot.  It should’ve been around 5 minutes for each slab.  But I think they were done in 4.  

Now to the taste.  Okay.  I should’ve seasoned it before frying.  I didn’t and now I have to rely on the vinegar to make it tasty. 

I don’t want to eat it all, but…

Mmmmm.

Posted by broderic

Yo! I'm the writer here. Super sauce.