SUPER CRISPY LECHON KAWALI
INTRODUCTION:
KAY: What’s up guys?
ALL: Welcome back to Taste Buddies, Cooking
Edition!
ROSE: For those who are new to this channel:
I am Marie, Rose, Elise, Jeanne, Angelie, and Lou!
ALL: Welcome and let’s get started.
JES: See this guys? This is our type of lechon kawali,
tender and juicy on the inside,
LORA: But extra crispy on the outside.
CLYDE: And we call this super crispy lechon kawali!
BARRY: Are you excited to learn how to make this
dish?
KAY: So here’s the list of the ingredients we’re
going to use:
 ROSE: 3 pounds of pork belly
 JES: 5 pieces of dried bay leaves
 LORA: 1½ tablespoons of whole
peppercorn
 CLYDE: 3 pints of water
 BARRY: 2 pints of cooking oil
 KAY: 1 tablespoon of salt
ROSE: Get your cauldron and heat your stove
already because we’re gonna fire the kitchen!
JES: To start, let’s heat some water because the first
thing that we are going to do is to boil our pork
belly. Mhm, mhm mhm!
LORA: Now that the water’s boiling, let’s add the
bay leaves or dried laurel leaves.
CLYDE: Let’s dunk it in the boiling water since these
leaves serves as an aromatic for the dish that we
are making.
BARRY: Afterwards, let’s add some whole
peppercorns
KAY: Oh hey! Where are the peppercorns?! Oh
there we go, shoot it Rose!
ROSE: And now we add the pork belly. So now we
are going to get the pork belly from the refrigerator
since we want to keep it fresh and protected from
bacteria.
JES: Wow the pork belly is so big! So heavy!
LORA: And now we are going to add the pork belly.
(Whishy sound)
CLYDE: We’re using the whole cut of pork belly here
and I’ll tell you why later.
BARRY: Let’s boil the pork belly with the water and
cover it, let it simmer. Since patience is a virtue, it is
a really important trait in cooking.
KAY: Just keep boiling, boiling, boiling!
ROSE: After a few minutes of boiling, we are going
to flip the pork on the other side in order to cook it
evenly and the skin would cook thoroughly.
JES: This will help to make our lechon kawali crispier
later. Carefully, let’s flip it over and cover it again.
LORA: We will continue to let this boil until the pork
is completely tender.
CLYDE: Afterwards, let’s take this out of the cooking
pot and put it on a regular plate and let it’s
temperature cool down.
BARRY: Ooh, once the temperature has cool down
and can be handled, we’ll take some salt and season
the pork.
KAY: Let’s start with the skin, rub it thoroughly, as if
you’re rubbing some lotion on your sexy thighs.
JES: Make it sure that the salt is evenly distributed.
This is what’s going to add taste to our lechon
kawali.
ROSE: Let’s flip this over and do the same to the
other side. Rub it, rub it, rub, rub, rub it! We are
going to keep rubbing the pork and get the sides
too.
LORA: After we’re done, we’ll let this sexy thing sit
for a few minutes since this way, the pork can
absorb the salt.
CLYDE: Whoo, can you feel the heat already? Yes!
Now let’s fry the pork belly!
BARRY: So we just took some oil and put it in the
cooking pot and heat it up. Once the oil is hot, we
must carefully add the seasoned pork belly into the
pot. In that way we can start frying it.
KAY: Sizzle, sizzle, sizzle! Now the oil is at just the
right temperature, we’ll go ahead and fry our pork
belly.
ROSE: We’ll put the side with skin facing the
bottom. Careful!
JES: And we’ll immediately put some splatter screen
over this, so we’ll have protection from oil splatter.
LORA: We’ll let this cook for a few minutes. Now,
we’ll flip this over and cook the other side. We will
know that one side is cooked once can we no longer
hear the loud splattering noises from the oil.
CLYDE: Of course, we have to be careful in flipping
the pork belly.
BARRY: So you noticed that the one side is kind of
cooked, but we are not going to fully cook this.
KAY: What we do is we partially cook the pork belly
first with the skin part and then we are going to
cook the other side.
ROSE: After this is done, we’ll take our pork belly
from the cooking pot and let it cool for a few
minutes.
JES: We’ll try this twice because
ALL: TO MAKE IT CRISPIER! WHOOHOO
LORA: Crispilicious, juicylious pork belly ala Taste
Buds!
CLYDE: After a few minutes we’ll take the pork out
of the pot. And we’ll go ahead and put it on a plate
and let it rest for awhile.
BARRY: As you can see one side is all cooked so
we’ll put this on the plate. We put some grates on
here so the oil can drip onto the plate and we'll let
this rest for a few minutes.
KAY: Now we're ready to fry our lechon kawali.
ROSE: Again.
JES: So it will get even crispier so we put this back
into the pot.
LORA: And we'll only be cooking the side with the
skin. We're only cooking the skin side because this
is the part that we want to be very crispy.
CLYDE: Earlier I mentioned why we use a late cut of
pork belly for this even if we want to achieve a
super crispy lechon kawali.
BARRY: Of course the side of this shouldn't be all
too crispy, it should still be tender. That's why we're
using a large slab or cut of pork belly here.
KAY: That way it will be crispy on the outside.
ROSE: But the inside will stay tender and juicy.
JES: If we cut this like liempo into thinner slices and
deep fried it like this, it will still get crispy. But even
the inside will turn crispy too.
LORA: It's up to you whether you want the inside
crispy too.
CLYDE: What we're trying to do here is to make the
outside crispy but keep it tender and juicy in the
inside.
BARRY: Alright guys, now it's ready. We can now
take our lechon kawali out of the cooking pot. And
it should be really crispy right about now.
KAY: Carefully. Can you notice? The skin is all crispy
and ready to go. I'm going to put this back on the
plate with the grate on it then we'll let the oil drip
for a while.
ROSE: Afterwards, we'll just let the temperature
cool down. Once the temperature has cooled down,
this will be ready to be chopped.
JES: Now that a few minutes have gone by, the
temperature of the lechon kawali has cooled down
a bit. I'll just show you how crispy this is.
LORA: Before we chopped it, can you hear that
sound. That's how crispy the outside is on our super
lechon kawali.
CLYDE: We can serve this with a side of lechon
sauce or we can serve it with a dipping sauce of
spicy vinegar with a bit of soy sauce and garlic.
BARRY: Now, let's go ahead and chop this. You can
tell just by the sound how crispy it is, right? Here
you can see what I was talking about earlier. On the
outside, it's super crispy but in the inside, it's still
tender and juicy.
KAY: We bet you all starving right now? There you
have it. It's still a bit hot in the inside but this
temperature is just right we're still be able to
handle it.
ROSE: After this, we'll keep cutting it into smaller
pieces, then let's serve it along with our favorite
sauce. For the complete recipe, go ahead and visit
tastebuddies.com.
ALL: Thank you so much for watching this video!
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updates.
ALL: Bye guys! Love lots.