Comments on: How to Make: Lechon Kawali (part 2)

By: Patrick Chan

Patrick Chan — Thu, 03 Jun 2010 07:53:01 +0000

@ beancounter: That’s exactly what my Mom and I do when we make lechon kawali. The combination of fluids will make the oil splatter. Thumbs up

By: Rich's Mom

Rich's Mom — Fri, 27 Nov 2009 17:01:21 +0000

Rich’s Mom says that sea salt is better than kosher and that it appeals to more people. She also says that it’s healthier.

By: quirkymom

quirkymom — Thu, 12 Nov 2009 13:53:40 +0000

what i have been doing is to boil the meat first. as soon as its considerably tender, i turn off the heat then go straight to the kawali with preheated oil to deep fry..no splattering as long as the kawali has been heated and oil is at the right temperature..but of course, nothing beats being ready, just make sure to have a cover/shield with you to lessen splatters..maybe this will work for you too ..;D

By: beancounter

beancounter — Tue, 10 Nov 2009 22:59:44 +0000

to minimise all the splattering i “dry” my boiled pork belly in a low oven for about an hour or so before deep frying… try this and see how it works for you…

By: ziggy

ziggy — Thu, 29 Oct 2009 11:26:28 +0000

you… you… you lucky guy you… filipinas are the best women in the world IMHO

By: karla

karla — Wed, 28 Oct 2009 07:52:47 +0000

wow
i remember my mom doing the same thing although i can’t remember if she also baked it first before broiling it

By: Huy Vu

Huy Vu — Tue, 27 Oct 2009 04:46:11 +0000

Ah, isn’t it great how it feels like eating in someones home there? I actually don’t remember what the lechon kawali was like though. Gotta head back!

By: QueerInMySoup.com

QueerInMySoup.com — Tue, 27 Oct 2009 03:26:59 +0000

I’d hate to say it but my favorite lechon kawali is deep fried from Magic Wok in Artesia. There, I said it. Sure, the mere mention of it might kill your cadiologist, but the crispy skin is pure artery clogging heaven!!