Lechon kawali stew
July 20, 2004
Filed under Purely experimental
Next to lechon (roasted whole pig), lechon kawali is probably the most popular–and sinful–way to cook pork in the Philippines. Pork belly boiled in water with spices and plenty of salt, drained then deep fried until crisp and golden and the rind puffed like cracklings. A wonderful dish, really. But lechon kawali is only good while newly-cooked. The fat congeals once it cools. It does not reheat well–re-fry it and the meat becomes too dry.
If there is paksiw na lechon for leftover lechon, well, what do we do with leftover lechon kawali? I never really wondered about it since it’s rare indeed to have leftover lechon kawali. But it happened yesterday. Too little time between a heavy mid-afternoon snack (we had lumpiang togue) and dinner, and presto! We had leftover lechon kawali. What to do… well, I dreamed up a stew dish that did the trick quite nicely. It was the kids’ packed school lunch today… with white rice, of course.
This dish is quite similar to paksiw na lechon. The difference is that while lechon is always accompanied by liver sauce, the traditional dunking sauce for lechon kawali is a mixture of soy sauce, vinegar, onions, sugar, garlic and chili pepper. What I did was to start with the recipe for the dunking sauce then transformed it into a sauce with the consistency of a stew. The following proportions for the ingredients are good for about 2 cups of cooked leftover lechon kawali.
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In focus
I have way more that 2C of left over Lechon. Also I’m a white girl and I have no clue what to do with the head of this thing. Please can you give me some ideas so I can surprise my filipino friends
Hi Mary. You can make a stew out of the leftover lechon. It’s called paksiw na lechon and a Filipino favorite
(recipe)