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A dish for when you want crispy skin roasted pork, but dont have a hog cooker, or a pit dug in the ground to do it in.
Started out with 3 slabs of boneless pork belly, I rubbed them with kosher salt & then tossed them in a pot of cold water with some bay leaves, black pepper corns, and garlic cloves. I simmered this for about 1.5 hours til the belly meat was fork tender. Next step I need to dry it out, best method is to toss it in the fridge overnight, but I went a quicker route. In the oven at 200 degrees for about 1.5 hours. I then set it aside to cool down.
THe wok was full of hot oil from the lumpia I did, so I started adding the chunks of belly. And deep fried them on low for about 20 minutes. Skin was starting to blister and crisp. I took the belly out, and cut them into smaller cubes, returning them to the hot oil at a little higher temp to finish the crisping...
End result was one of those best things I ever ate moments... Crisp, pork candy like skin, juicy meat inside, fat had melted down, just a porky treat.
I had mine with some fresh cut pineapple I suateed in some butter, and then added some adobo sauce from a can of chipotles to finish off. Did some tacos with the lechon, adobo pineapple, and jalapeno slices. Simple but great. My wife and daughter ate theirs with white rice and their fingers..
Pork belly:
chunks in the deep fryer(simmering and drying pics were not exciting):
after first dip in the hot oil:
cubed and after a second dip:
my plate(lumpia, lechon kawali, adobo pineapple, atsara, watermelon pickles):
good times...:
thanks for checking out the threads on our filipino feast.
Started out with 3 slabs of boneless pork belly, I rubbed them with kosher salt & then tossed them in a pot of cold water with some bay leaves, black pepper corns, and garlic cloves. I simmered this for about 1.5 hours til the belly meat was fork tender. Next step I need to dry it out, best method is to toss it in the fridge overnight, but I went a quicker route. In the oven at 200 degrees for about 1.5 hours. I then set it aside to cool down.
THe wok was full of hot oil from the lumpia I did, so I started adding the chunks of belly. And deep fried them on low for about 20 minutes. Skin was starting to blister and crisp. I took the belly out, and cut them into smaller cubes, returning them to the hot oil at a little higher temp to finish the crisping...
End result was one of those best things I ever ate moments... Crisp, pork candy like skin, juicy meat inside, fat had melted down, just a porky treat.
I had mine with some fresh cut pineapple I suateed in some butter, and then added some adobo sauce from a can of chipotles to finish off. Did some tacos with the lechon, adobo pineapple, and jalapeno slices. Simple but great. My wife and daughter ate theirs with white rice and their fingers..
Pork belly:
chunks in the deep fryer(simmering and drying pics were not exciting):
after first dip in the hot oil:
cubed and after a second dip:
my plate(lumpia, lechon kawali, adobo pineapple, atsara, watermelon pickles):
good times...:
thanks for checking out the threads on our filipino feast.
,and your helper is a little cutie 
this was a great feast you prepared..and I missed it 
if it will let me.
....Them wide mouth mickey "grenades" goots me in some trouble as a kid.......
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