Lechon kawali

Lechon kawali with rice, dipping sauce and atchara pickles
Alternative names	Lechon de carajay , litsong kawali (Tagalog)
Course	Main course
Place of origin	Philippines
Serving temperature	Hot
Main ingredients	Pork belly
Media: Lechon kawali

Lechon kawali , also known as lechon de carajay or litsong kawali in Tagalog , is a Filipino recipe consisting of pork belly slabs deep-fried in a pan or wok ( kawali ). It is seasoned beforehand, cooked then served in cubes. It is usually accompanied with a dipping sauce such as sarsa ng litson (lechon sauce) made from vinegar and pork liver or toyomansi (soy sauce with calamansi ). ^{[1] [2] [3]}

When deep-fried extensively until golden brown and crispy, it becomes the Ilocano bagnet , a variant of chicharon . ^[4] Lechon kawali is also a common accompaniment or ingredient to stir-fried water spinach with shrimp paste ( binagoongang kangkong ). ^[5]

See also [ edit ]

• Bagnet
• Lechon

References [ edit ]

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