Comments on: Lechon Kawali — More Experiments…

By: Shan

Shan — Thu, 10 Mar 2016 04:17:47 +0000

Btw, she doesn’t brine the meat and only rubs rock salt on the skin and between slits down the meat. The skin is crackly good and not even Mang Tomas has to complement the taste. Sarrrrrap!

By: Shan

Shan — Thu, 10 Mar 2016 04:09:19 +0000

Lechon kawali is love, love, love! My mom used to have it in pugon when we still had the bakery then in convection oven when the business wrapped up. We get rid of the drippings though an old lady gets them for her pansit.

By: EJ

EJ — Wed, 09 Mar 2016 08:08:22 +0000

Thank you for your tips, Dragon.

By: Lee

Lee — Tue, 08 Mar 2016 14:35:23 +0000

The drippings will be joined in holy matrimony with rice.

By: Dragon

Dragon — Sun, 06 Mar 2016 21:19:50 +0000

EJ, try 200 C (very hot!). Ensure that the oven (turbo or not) is very hot before putting in the meat, skin side up. If your meat has a good fat/meat ratio, the melting fat will contribute to the moisture and flavor of the meat as it cooks.

Millet, Auntie does not even brine. I would think that hers is a combination of the following:
1) Skin/fat/meat ratio is good, i.e., thick skin and fat
2) boil in salted/seasoned water until tender (but not falling apart)
3) dry out in fridge for a minimum of 12 hrs, better at 24 (she doesn’t even cover – an Ilocana will not spend extra for foil, cling wrap, etc. hahaha)
4) very hot oven, skin side up.
Cooking time dependent on how big it is…

By: Ej

Ej — Sat, 05 Mar 2016 23:46:13 +0000

Dragon and Millet, at what temperature do you set your turbo broiler when making lechon kawali? Maybe you can share your recipes here? Thanks.

By: millet

millet — Sat, 05 Mar 2016 01:00:27 +0000

i’m with Dragon on the turbo oven – quicker, and the oil drains out. to keep it moist, i brine the meat for about an hour before putting it in the oven. i’ve even baked it without parboiling, and the results are very close – same crisp skin and juicy meat. but that’s just me when i’m being lazy. (a friend swears that he just salts and peppers thick frozen slices of pork belly and turboes away for an hour or so, and the results are the same.)

By: Marketman

Marketman — Fri, 04 Mar 2016 06:00:11 +0000

heidi, put it on a cookie rack over a cookie sheet and just let the air circulate around the cooked pork. If you don’t have that much space, just put in in a bowl and cover in cling wrap and set in the fridge overnight.

By: heidi

heidi — Fri, 04 Mar 2016 04:15:58 +0000

Hi MM, how to dry the pork out of the fridge?

By: Dragon

Dragon — Thu, 03 Mar 2016 20:43:37 +0000

Hey MM, for a “healthier” (is there such a thing?!?!???) lechon kawali, cook it in the turbo oven or even just the oven. My aunt does her lechon kawali this way, no fail! And yes, do not skip the drying period. Minimum of 24 hrs.

And if you have leftovers (is there such a thing?!?!?!????), use it for paksiw or better yet, pinakbet!