Just finished half of the pork leg. Wheeww!!! I couldn't resist...
There are different varieties of Lechon Kawali, but my Mom's own way of cooking this recipe is my most favorite. It's not the pork belly she's using, but the leg part. Seems hard to eat, huh?... It isn't, actually...
I would always want to have this crispy and juicy pinoy food prepared in every occasion.
I would always want to have this crispy and juicy pinoy food prepared in every occasion.
And how does she do this tasty even without the "sarsa"?... Hmmm... As far as I know, she's marinating the raw pork in a solution of water, Soda and minced garlic, overnight. Same solution is used when the pork is boiled 'till the meat becomes tender. Deep-frying is done in low-fire... Slurrppp!
