How to Cook Lechon Kawali with Liver Sauce
Servings: 6 servings
Ingredients
Lechon Kawali Ingredients:
- 1 kilo pork belly or liempo
- 4 cup water
- 2 tbsp. salt
- 1 tsp. MSG
Lechon liver Sauce Ingredients:
- 1 cup liver paste or liver spread
- 1 pc. bay leaf or laurel
- 3/4 cup native vinegar
- salt and pepper to taste
- 1 1/2 cup water
- 1/4 tsp. MSG
- 1/3 cup bread crumbs
- 2 Tbsp. cooking oil or lard
- 1/2 cup sugar
- 1 head garlic minced
- 1 pack kasubha American saffron or safflower
- 6 pieces shallots sliced fine
Instructions
How to cook Lechon Kawali:
- Boil pork belly in water with salt and MSG until skin can be pinched easily.
- Remove from fire and drain Cool and air-dry.
- Deep-fry in a deep saucepan until tiny blasters appear on the skin.
- Chop into serving pieces and serve with Lechon-liver Sauce.
How to cook Lechon Kawali sauce:
- Mix liver paste, vinegar, water, bread crumbs, sugar, 1/2 of the kasubha, laurel, salt, pepper and MSG.
- Blend well and set aside. Saute garlic in cooking oil.
- Add the onions and fry until tender. Add the liver mixture.
- Boil without stirring. Do not cover the saucepan.
- Add the rest of the bread crumbs dispersed in 1 cup of water. Cook till it thickens.
- Serve sauce topped with the rest of the crisp brown garlic and fried kasubha. Good for 6 persons.