With the entire side of a pig belly split into two, I made one half of the boneless belly into a bacon experiment, and the other half was boiled with bayleaves, onions and peppercorns and chilled overnight in the fridge then deep fried to a crisp dish of lechon kawali (photo below before slicing). I have featured lechon kawali before, as well as bagnet, and even did a binagoongang bagnet, not to mention a binagoongang baboy dish before that, but I figured I would make a leftover dish of lechon kawali re-fried with some bagoong… Yowks! I have to admit, that despite how good this was, I only ate 3 pieces to avoid messing with my blood tests the next day…
To make, simply chop up your lechon kawali if it isn’t already in smaller pieces, then heat up a little bit of vegetable oil in a pan until quite hot, add the lechon kawali pieces and after it crisps up, add several tablespoons of bottled bagoong, in this case, I used the sweetish Alavar’s bagoong, and in a few seconds, this is good to go. Serve with some spicy vinegar and hope your arteries can handle it. Delicious… and seriously non-nutritious. :)
If you ate a meal that was 30% rice, 50% vegetables and 10% this dish, then you wouldn’t have much to worry about!