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Lechon Kawali – the favorite dish of many Filipinos – is slow-cooked pork belly. Very crispy on the outside, super soft on the inside. Traditionally, Filipinos make lechon by cooking a suckling pig over a fire for hours. Not the best idea in our own kitchen, but by preparing the meat properly and letting it cook for hours in our oven, we can attain an equally juicy and delicious pork belly. With this box, we will leave the final steps to you!
The box is good for at least two servings.
Pre-cooked pork belly, rice and accompanying spices, pickled red onion, soy-calamansi sauce, spicy vinegar dip, chili pepper, lettuce, cherry tomatoes, lime cream
Allergens: soy, milk, sulphites
1. Rice: Rinse the rice thoroughly in a colander or until water is clear. Put the rice into a small pot. Then add tap water at room temperature (350 ml), not hot nor cold. Add the spices, stir well and bring to a boil. Once the water boils, lower the temperature to medium low and let it simmer for 20 minutes with the lid on the whole time. Remove from heat and let the rice rest for another five minutes. You can remove the spices before serving.
2. Pork belly (oven or deep fryer): Preheat the oven to 180°C (convection). If you do not have convection, then preheat your oven to 200°C. If you prefer to deep fry, then preheat your deep fryer to 175°C.
Oven: Using an oven-proof pan or dish, place the pork belly in the oven for 15 to 20 minutes. In order to make the skin very crunchy, take out the pork chunk, peel the skin off and put the skin back in the oven for another 10 to 15 minutes.
Fryer: Deep-fry the pork belly for 5 to 7 minutes. When the outside looks brown and crispy, it is ready. In order to make the skin very crunchy, take out the pork chunk from the fryer, peel the skin off and put the skin back in the fryer for another 5 to 8 minutes.
3. While waiting for the rice to cook, chop the vegetables for salad to your liking.
4. If you like spicy, you can add chili-garlic to the soy-calamansi sauce.
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