LECHON KAWALI

Pork

• 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
• 4 cloves garlic, crushed
• 1/4 tsp. pepper or 1 tsp. peppercorns
• 2 tbsp. salt
• water, for boiling
• oil, for frying

Procedure

1.     Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.

2.     Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.

3.     Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.

4.     Drain on paper towels.

5.     Mix together all ingredients for the sauce.

6.     Serve with chopped lechon kawali.