I’ve looked around for recipes and finally decided on one. For the most part, im trying to follow (and try to quantify) Market Manila’s lechon kawali recipe.

What you need:
-2.2lbs. (1 kg.) liempo (pork belly)
I’ve only had ones with a very low meat to fat ratio so I’m trying to make one with a ton more meat.

-1/2 medium onion
-15 peppercorns
-5 garlic cloves
-2 bay leaves

Prep time: 3 minutes
Cook time: 1 hour 25 minutes

First, boil enough water in a pot to cover the liempo (pork belly), about 2-3 quarts.

Split the belly in two. I split it for easier frying. If you want to leave it whole, by all means leave it.

After the water hits a boil, add the belly for about 1-2 minutes just to clean it. Pour out the water and rise the pot and pork well.

Add the onion, peppercorns, garlic, and bay leaves.

Bring to a boil then reduce to heat to about 60% or enough to keep the water at a simmer. I kept adding water to keep the level slightly above the meat. This smells amazing while it cooks!

We’re supposed to let it dry, and I also do not want to try to do that in the oven. I have noticed a lot of lechon kawali I’ved had has the meat part dried out. Maybe it’s because over drying before frying, or because it was over fried… But I’m going to just follow the recipe and find out .

I lightly wrapped it in paper towel and put it in the fridge overnight. This will get deep fried tomorrow. Check back soon for the finished lechon kawali.

What you need:
-2.2 lbs. (1 kg) of country style pork ribs
-6 chicken eggs

-1/2 (6 oz.) can coconut soda
-1.5 tablespoons soy sauce
-1.5 tablespoons fish sauce
-2 teaspoons salt
-4 tablespoons sugar for the nuoc mau (caramel). This is add color and a hint of sweetness. Depending on how dark your sauce gets, you may not need all of it. If you don’t want to make the nuoc mau, you can replace the soy sauce used with dark soy sauce for color.

Approximate prep time: 5 minutes
Approximate cook time: 2 hours 10 minutes

Get about 2-3 quarts of water boiling on high heat. You want enough to cover the pork when it is added.

Cut the pork into about 1″ x 1.5″ (2.5cm x 3.8cm) pieces.

After the pot of water is at a boil, add the pork for about 1-2 minutes to clean it of impurities on high heat. We’re not trying to cook it all the way through here. Then, pour out the water and clean the pork and pot under running water. Use your hands! Then, pour out all the water.

Add to the pot: 1/2 a can coconut soda, 1.5 tablespoons soy sauce, 1.5 tablespoons fish sauce, 2 teaspoons salt.

Then fill up the pot until the water just covers the meat. Return to the stove on high heat. When it hits a boil, lower to about 50% heat and set the timer for 2 hours. Make the Nuoc Mau (caramel) and add to the pot.

Next, boil the eggs.

When they are ready, remove the shells, cool, and poke the eggs all over with a fork. About 8 times on each egg.

When there are about 60 minutes left on the timer, add the eggs. Eventually we want the liquid to reduce to half of the original. So when the timer shows 15 minutes left and you have too much liquid, turn the heat up to concentrate it faster.

Serve with rice.

When I was a kid, I used to mash up the yolk and mix it with the rice, then add some broth. Well…nothing has changed except now I put loads of freshly ground pepper on top =].

A note on the seasoning for this thit kho recipe: you can tinker with the soy sauce, fish sauce, and salt after the liquid has finished reducing, adding more to fit your taste buds.