Comments on: Lechon Kawali & Bagnet, Part I…

By: Beth Loggins

Beth Loggins — Fri, 14 Sep 2007 15:33:11 +0000

Lechon kawali can be tricky, but I use a method that is pretty much fool proof and relatively easy. I first pressure cook the pork belly in a solution of water, patis, salt, pepper, garlic and some sugar. When it is tender, I let it cool in the cooking liquid. When it is cooled, I then cook it in the oven until the skin is crisp. So this is like lechon pugon more than lechon kawali. The result however is similar, if not better than regular lechon kawali. The skin crisps up nicely, and the excess fat liquifies and bastes the meat. The end product is a crispy, tender, healthier but more flavourful piece of pork heaven.

By: pria

pria — Mon, 13 Aug 2007 08:45:35 +0000

I have made lechon kawali for my family and freinds, and they love it. I boiled the pork with similar spices but instead of salting it and i added patis in the water. I have also used a pressure cooker to hasten the cooking time and it came out delicious as well. Just thought I’d share it with you guys.

MM! I stumbled accross your site and I must say… I am have a blast reading all of the comments, blogs, etc… I will definately be back for more! More power!!!

By: annette

annette — Fri, 10 Aug 2007 02:05:15 +0000

I tried to lechon kawali a lot of times but its always a flop, I couldnt make it crispy like that of the bagnet. I was in Vigan last summer and I bought about 2 kilos of bagnet and its oh so yummy good for pinakbet!

By: jam

jam — Thu, 09 Aug 2007 11:31:01 +0000

Yippi!!! last time i cooked lechon kawali (since it’s my first time naman po:)) i fried it without boiling, ay kakunat ng balat! hehehe:)

By: Ted

Ted — Wed, 08 Aug 2007 22:00:08 +0000

I’m guessing this spice conctions would work for Crispy Pata as well?

By: tings

tings — Wed, 08 Aug 2007 07:32:18 +0000

I miss my Mom’s lechon kawali! She boils te meat first with spices and salt, then bake it in the turbo broiler. After cooling down, she either put in the fridge or freezes it. That way, we can have lechon kawali anytime.

Yes, Brenda, ee usually use the sabaw in soups, pancit or other dishes yoo, but in moderation because the sabaw can be a bit salty.

By: Yuan

Yuan — Wed, 08 Aug 2007 05:15:18 +0000

Very predictable MM! ha ha ha! when i cook lechon kawali i usually use the last procedure (put the liempo in the refrigerator overnight) one good thing on this procedure will see on the skin of liempo (parang chicharon) Yummmmmmy!

By: Blaise Fortuna

Blaise Fortuna — Wed, 08 Aug 2007 05:03:59 +0000

Forgive me for my ignorance, but what is the difference between bagnet and lechon kawali? I thought they were the same?

By: arlene

arlene — Wed, 08 Aug 2007 04:55:49 +0000

Gosh MM,
Just as I thought netx in the deep fryer is the legendary “lechon kawali” all time favorite yan ng hubby ko…

MM please tell where I can buy good deep fryer and what brand… thanks… :)

By: Mila

Mila — Wed, 08 Aug 2007 04:50:33 +0000

This is like those serials of Dickensian times! Cliffhangers! Boiled Pork!