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PINOY RECIPE - BEST WAY TO MAKE LECHONG KAWALI [CRISPY PORK BELLY]
PINOY RECIPE – BEST WAY TO MAKE LECHONG KAWALI [CRISPY PORK BELLY]
PINOY RECIPE – LECHONG KAWALI [CRISPY PORK BELLY]
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Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term lechón; that refers to a suckling pig that is roasted. Lechón is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Republic, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal. Additionally, it is a national dish of the Philippines with Cebu being acknowledged by American chef, Anthony Bourdain as having the best pig, and also being the national dish of Puerto Rico. Nowadays in most of Latin America, the original use of a suckling pig has given way to a medium-sized adult pig.
In most regions, lechón is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish.
In the Philippines, the swine industry contributes second in the agricultural sector being almost completely without subsidy. The reason for this can be attributed to it being the favorite of the locals, and tourists, with a consumption rate that is continuously increasing.
