February 17, 2016

Lechon Kawali

I’ve been trying to cook lechon kawali since last year but it took me few tries before I was satisfied with the result. The taste is good but I was looking for a crunchy skin that I was not getting when I baked it in the oven. 



So last December, I tried to cook it using the turbo and voila, it came out perfect; soft and tender inside and crunchy on top. I served it during our Christmas lunch and my in laws liked it too so it is a confirmation that I cooked it right. Turbo oven lang pala ang need ko. Hehehe! 



Cooking lechon kawali is so easy. 

First I brine it (salt and water) for few hours. 1/4 cup of salt per 1 liter of water.
Boil for 40 minutes or more (depends on the size of the meat) with garlic, laurel leaf and whole peppercorn. 
Air dry for few minutes. 
Make a few cut on top so it will be easy for you to slice it.



Cook it in the turbo oven for 30 to 40 minutes at 200C

3 comments:

  1. I actually don't want to open this link coz I know this would make me really hungry and crave for lechong kawali. Haahahha!

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  2. This mouthwatering lechon kawali is so delicious. Nakakagutom sis.

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  3. I like this recipe . It is simple and doesn't need too many ingredients. I am gonna try this next weekend. Hope my mom also likes it :) Thanks for sharing.

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