Crispy Lechon Kawali with Mashed Potatoes

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FOR LECHON KAWALI

  • Baguio Pure Coconut Oil, for deep-fry
  • 1 kilo Pork, whole
  • 2 cloves Garlic, pounded
  • 1 tablespoon Rock Salt
  • 2 teaspoons Peppercorns, whole
  • 2 Bay Leaf
  • Water

FOR MASHED POTATOES

  • Baguio Pure Coconut Oil, for deep-fry
  • 1 kilo Pork, whole
  • 2 cloves Garlic, pounded
  • 1 tablespoon Rock Salt
  • 2 teaspoons Peppercorns, whole
  • 2 Bay Leaf
  • Water

PROCEDURE

  1. In a large pot, combine pork belly, garlic, rock salt, peppercorns, bay leaves, and fill with water until pork is completely submerged. Bring to a boil. Lower heat, cover pot and simmer for about 1 hour or until the meat is tender.
  2. Drain the meat to a wire rack and wrap it in a plastic wrap and freeze overnight.
  3. Heat Baguio Pure Coconut Oil in a deep pot. Deep-fry until the meat is golden brown and skin is crispy. Continue to deep fry the meat and sprinkle the skin with cold water and let it crackle. Set aside for 5 minutes.
  4. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  5. In a small pan heat butter over low heat until butter is melted. Set aside.
  6. In a pot, add the mash potatoes, add the melted butter, milk, nestle cream, and mozzarella. Season with salt and pepper.
  7. Chop the meat into 2-inch pieces. Serve with your favorite sauce. Serve with a side of mashed potatoes.
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