Tuesday, June 28, 2005

lechon kawali

I just had the urge to post these pics! It's almost lunchtime and I wana get some!! Where's my rice??!! hehehe A lil bit of tabasco and soy sauce works for me. Mang Toma's Lechon sauce is good too!

Lechon Kawali (Crispy Pork) aka Chicharon


  • 6 C Pork belly or side pork (equal parts fat and meat)
  • 4 C Water Salt to taste
  • 4 C Cooking oil
  • 1 bottle Mama Sita's Sarsa ng lechon (Sauce for Roasts)
  • MSG to taste

Cooking Instructions:

Combine pork, water, MSG and salt in a saucepan. Bring to a boil. Lower the heat and simmer until the pork is tender. Drain the pork and cool. Prick skin with fork and rub with salt and MSG. Leave in colander to dry for one hour. Heat cooking oil in a deep fryer or wok at high heat. Fry pork until golden brown and crispy. Cut into serving pieces and serve with Mama Sita's Sarsa ng Lechon (Sauce for Roasts). Also may be served with fresh tomato slices mixed with harm-ha (fine shrimp paste) sauce as a side salad dish.

Additional Comments:
This recipe is similar to the lechon you can buy from Northstar Deli or Christina's Chicharon in Honolulu, Hawaii. If you are lazy to cook just go there to buy it! Also good to add into mongo beans yum!!"

Above is the recipe I posted on Alohaworld a while back! Enjoy!

(pls note these pics are not my own. I'll post my own pics when i get some!)


Babe_KL said...

wooo those pork looked so delicious!

Reggie Nelmida said...

hi babe_kl!
i know!! i'm obsessed with lechon! hahahaha! thanks for stopping by! :)

Anonymous said...

Hey Reggie - Nice food blog! Call my Cardiologist I'm going to need to have some lechon or Crispy Pata soon!

Reggie Nelmida said...

sup kirk!

thanks fo stopping by! no need cardiologist jus eat some oatmeal after! lol :D

crispy pata mmmmm!! :9

kawena said...

Always wanted to try to make this. Easy-peasy recipe.

Reggie Nelmida said...


it's easy if you have all the equipment ready to go such as a big wok, proper kitchen ventilation (gets hot and humid) and patience. lol :D wen i make lechon kawali (with meat) and chicharon (skin and fat) i make it early in the morning in big batches to last a month for pinakbet, mongo beans and lo carb snacking. da kitchen does come out smelling like pork grease everywhere! lol its a good thing my wife doesn't mind it. :)

Anonymous said...

Does it work ba kung instead of frying, roasted sa oven na lang?

Reynaldo Soriano Jr said...

I am getting married in Honolulu on the 10th of October and we want to have lechon on our rehearsal dinner. Do you know anyone that can rent out the spit machine plus the pig to make the lechon? Our guests would love to see the pig getting cooked. Can you recommend a good filipino caterer as well? Thanks