Pan-fried pork or lechon kawali as we Filipinos call it, is also a favorite among the inhabitants of the pearl of the orient.
Lechon kawali or Pan-roasted pork to some is different from Lechon, the well-known national dish of the Philippines. The difference between the two is that lechon is cooked in a pit filled with flamed charcoal, lechon kawali is cooked by boiling or baked then later deep fried, the most common part to use is pork belly, or as the Filipinos call it liempo
This dis is usually eaten with steamed rice and some lechon sauce for dipping, but this time I served it in a bun with bbq sauce with chicharon on the side.
How to Cook Lechon Kawali
Cooking Lechon Kawali takes two processes, usually you boil the pork belly until tender, and then deep fry it in oil. I baked mine and I pan-fried it. You can prepare the pork belly a day or two before serving it. NB, do not slice it and store in the fridge until you need it.
Oil for frying
Burger buns or Japanese milk bread. I used the latter, for recipe see HERE
Score the skin of the pork belly and rub it with crushed garlic, salt and pepper.
Preheat oven to 200 C
Wrap the pork belly in aluminium foil, put it in the oven and turn down the heat to 120 C and bake it in the oven for about 5 hours.
When the pork belly is finish, cut slices and remove the skin. Fry the slices in a pan with a little oil, and the skin you deep fry.
The only thing left is to build your sandwich, serve and enjoy.