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
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3 comments:

  1. UnknownFebruary 17, 2016 at 11:25 AM

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

    ReplyDelete
  2. The Seafarer's Wife DiariesFebruary 17, 2016 at 1:20 PM

    This mouthwatering lechon kawali is so delicious. Nakakagutom sis.

    ReplyDelete
  3. BethFebruary 21, 2016 at 4:48 AM

    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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