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1 1/2 lbs pork liempo (pork belly) 3 garlic cloves, crushed 2 laurel leaves (bay leaves) 1 teaspoon peppercorns or 1/2 teaspoon black pepper salt water, for boiling oil (for frying)

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3 tablespoons soy sauce 5 tablespoons vinegar 1 shallot, minced or 1 small onion, minced 1 garlic clove, minced chili peppers (optional)

Lechon Kawali Cooking Instructions:
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Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan. Bring to a boil and simmer for 35-45 minutes or until skin is tender. Drain, cool and air dry. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin. Mix all the sauce ingredients and serve lechon kawali while it’s hot.

Read more: http://www.pinoyrecipe.net/lechon-kawali-recipe-crispy-pan-friedroasted-pork/#ixzz24G5xD4tq

. Add pork and continue boiling until tender. peppercorn. Strain pork and keep dry. garlic. Deep fry in hot cooking oil until golden brown and crispy. and 7-up. pounded 1 bottle 7-up (optional) Cooking oil Sauce Ingredients: Vinegar Soy sauce Onion .Lechon Kawali Ingredients: I kilo pork belly (liempo) 2 tablespoon salt 1/2 tablespoon peppercorns 4 cloves garlic. Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce. mined Mang Tomas lechon sauce (optional) Lechon Kawali Cooking Instructions: Boil water with salt. and garlic. onion. chopped Garlic.

Boil until tender. potato. Simmer for 5 minutes. liver spread. Add the cheese. chopped 2 laurel leaves 1/2 cup soy sauce Cooking oil MSG (optional) Kalderetang Kambing Cooking Instructions: Fry the potato and carrot for 3 minutes. cut in 1 inch chunks or slices 4 cloves garlic. peanut butter. Simmer for 10 minutes. Set aside. Drop the bell pepper. Serve hot! + Share this Filipino recipe to a friend! . chopped 1 can liver spread or ground liver 1 tomato. olives. marinate goat meat in vinegar. Continue sauteing until all liquid has evaporated and meat starts to render fat. and ground black pepper for 1 hour. quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper. Sauté garlic and onion in a saucepan. and carrots. cut into chunks 1 potato. sliced 1 tablespoon ground black pepper 2 stems kinchay (celery). tomato. and kitchay. Add tomato sauce and pickles. soy sauce.Kalderetang Kambing Ingredients: 1 1/2 kilos goat meat. pounded 1 onion. Add water enough to cover the goat’s meat. Add the marinated goat’s meat. In a bowl. Set aside. quartered 1 carrot. Simmer 1 minute before serving.

When pork is tender and thick sauce is formed. then lower heat to medium low fire. add the banana blossoms. simmer the pork pata with all the ingredients until fork tender. Bring to a boil. Pata Tim Ingredients: 1 kilo pork’s leg (pata) 1/4 cup soy sauce 3/4 cup pineapple juice 3/4 cup oyster sauce 5 cloves garlic. cut into serving sizes 1/2 cup vinegar 1/4 cup soy sauce 1 head garlic. crushed 1/2 cup banana blossoms (bulaklak ng saging) 2 bay leaves (laurel) 2 tablespoons sugar Salt and pepper to taste Water Paksiw na Pata Cooking Instructions: Place pork’s leg in a saucepan and add water to cover. Add hot water if necessary to replace the . Simmer until banana blossoms is done. Add all the ingredients except the banana blossoms.Paksiw na Pata Ingredients: 1 kilo pork’s leg (pata). chopped 3 bay leaves Lettuce (fried in 2 minutes) Pata Tim Cooking Instructions: In a stock pot with enough water. crushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion.

Bring to boil until sauce becomes thick. Save 1 cup of broth. Serve hot! Cooking Tip: Boiling the pork's leg slowly and gently over low heat brings out the flavor of the meat. Drain and cut the meat from one side and separate the bones. Pour the sauce on top of the pata. Put the pata over the lettuce.evaporated liquid. Place lettuce in a platter. and salt to taste. combine broth. Pata Tim Sauce Ingredients: 1 cup broth of pata 5 tablespoons cornstarch Salt to taste Pata Tim Sauce Cooking Instructions: In a skillet. cornstarch. Set aside. and keeps the meat very tender. .

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