HOW TO COOK LECHON KAWALI | CRISPY & JUICY LECHON KAWALI | ChefNurseD. скачать в хорошем качестве

HOW TO COOK LECHON KAWALI | CRISPY & JUICY LECHON KAWALI | ChefNurseD.

HOW TO COOK LECHON KAWALI | CRISPY & JUICY LECHON KAWALI | ChefNurseD. Lechon Kawali, most probably, originated from the regions of the Tagalogs. It could be that this dish originated where the method of boiling and deep frying of pork belly is popular, particularly in Bulacan where you can find one of the best Chicharon Baboy in the Philippines. Preparing Lechon Kawali is interesting. INGREDIENTS: FOR BOILING: 1kg Pork belly 3 cloves garlic, crushed 1/2 tbsp. Black peppercorn 1 red onion, cut into quarter 3 Bay leaves 1/2 tbsp. salt 1 Liter water 3 red chillies FOR DIPPING SAUCE: 1/2 cup cane vinegar 3 cloves garlic, minced 1/2 red onion, minced 1/2 tbsp. black peppercorn, crushed 1 red chilly, sliced 1 green chilly, sliced 1/2 tbsp. salt 1 tbsp. brown sugar 1/2 tbsp. soy sauce OTHERS: Cooking oil Hope you Enjoy Watching My video..if you like it Please -SUBSCRIBE | LIKE | SHARE | COMMENT | HIT the NOTIFICATION BELL BUTTON. ================================================ AND ALSO FOLLOW ME ON: FACEBOOK -  / chefnursed   INSTAGRAM-  / chefnursed   THANK YOU AND STAY SAFE ALWAYS #LECHONKAWALI #PORK #CRISPYPORK