Monday, 13 April 2015

Lechong Kawali






The man with a unique name:


AM for America

Brit for BRITain

CHI for CHIna

RUS for RUSia 


Who in the world will have the same name as yours Papa AMBRITCHIRUS?
The man with the golden voice, our very own Mat Monroe and Frank Sinatra molded in one. Nobody will ever sing The Lord's Prayer the way you ever did.  We will always love you Papa.  We miss you.  We'll see you in the morning in Paradise.

Papa or Papi (as called by his apos) could have been 70 yrs old today but he went home to His Creature last year.  It was difficult for us, specially me to accept his passing specially that only a few weeks before he died, I lost my first pregnancy. For whatever reason that Papa passed away and that my baby was taken early on, that we don't know.  We just take comfort in the thought that God doesn't want Papa to suffer physically and that  he and our angel are now in His Kingdom enjoying the things they weren't able to enjoy in this lifetime.  My only regret was that I wasn't able to tell Papa I love him and that I am grateful to him for everything.  I wouldn't be me if it was not for my Papa and Mama.

That's why,I have decided to post his favorite lechong kawali.  Lechong Kawali has been part of our family's food tradition. Get-togethers, birthdays, Christmases, New Years, and whatever celebration at home will not be complete for him without his favorite lechong kawali.  Sometimes, he will request Mami (that's how my pamangkins call Mama) to cook lechong kawali if he feels like it.  Pork fat and sweets had always been his fuel, his energizer.  





Here is my version of lechong kawali , although I never had the chance to cook lechong kawali for him as he preferred Mami's version.

LECHONG KAWALI
(www.myfresha-licious.com)

Ingredients :

Pork belly, sliced into 1.5" ot 2" thick and 4 inches long - 500 g or so
Garlic, crushed - 10 cloves
Black Peppercorns
Salt - 3 tbsp
Water enough to cover the pork
Oil for deep frying

Cooking Procedure :

1.  Place all the ingredients in a pressure cooker, except for the oil, and cook them under pressure for at least 20 minutes. Start the timer from the moment the pressure cooker whistles
2.  Drain and pat the pork dry.  Leave for at least and hour to dry.  Do not cover.
3.  Heat the oil until it is almost smoking hot.
4.  Fry each pork slices until golden brown and the skin is crisp

Serve with your favorite sarsa or other dipping sauce





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