Last weekend saw me invading mommy’s kitchen. I grew up eating, savoring and devouring her kitchen goodies. I just LOVE her food. Yep, mommy was my 1st cooking coach who unceasingly fed me with all the food education I needed to be able to efficiently work around in my own kitchen, now that I am married and managing my own kitchen.
She cooked her lechon kawali that had the crunchiest balat and the super tender laman. It was also ‘lesser evil’ compared to the other lechon kawali around. Why? Because she had the turbo broiler to cook it. Didn’t need oil at all, in fact, the pork was the one that rendered the oil.
Conventionally, as the name suggests, lechon kawali is cooked using a kawali or a deep frying pan, but this time, mom avoided the unhealthy use of too much oil and would use a turbo broiler.
Okay, okay, that was putting the carriage ahead of the horse. Let’s take mommy’s recipe step by step. Basically, all you need would be three ingredients: 1 kilo pork (liyempo), salt and pepper to taste.
( Important: Please do not cut or chop you pork at this time. The chopping part happens AFTER you have cooked the pork. You don’t want the pork to run dry and let all those precious juices to escape in the process of broiling IF you cut it prematurely)
She just seasoned the pork with salt and pepper. Put it in a pressure cooker (that got filled up with water enough to cover the pork) and cooked for 30 minutes. Please remember that the timing begins when the whistle has already began whistling. The main secret in any meat dish is TENDERNESS. Believe me, no meat dish is good if the meat isn’t tender enough.
After making it tender, she was ready to put it in a turbo broiler preheated and set at 220C, cooked it for about 45 minutes or until the skin turned crunchy. Then she set it aside and let stand for another 15 mins to let the juices settle back onto the meat. Ahhh, sarap, Lord!
You may freeze the pork before or after broiling it for upto three months. Also, you may consider giving it a coupla ‘facelifts’ for variety and turn it into binagoongan, paksiw na lechon or pangsahog to your veggie dishes.
Anyway, to go with the lechon kawali, she served:
My favorite halaan sa dahon ng sili. I liked the broth that had the ginger flavor intensified by a great saute of garlic and sibuyas tagalog.
Other great possible side dishes to go with your lechon kawali could be kamote tops salad in bagoong balayan sauce, munggo with dahon ng ampalaya or papaya atchara.
What a feast! I was simply pleasantly stuffed, yes, with my eyes closed again. Mom just knew how to ignite the foodie in me when I’m there. Oh, and yes, indeed, masarap makikain sa kapitbahay!