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.
