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 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 oven for 40 minutes at 225C.