Pork Bagnet - Lechon Kawali Ilocano
"The Pork Bagnet is the Ilocano version of lechon kawali. Cook the slab of pork twice and chop it into cubes, then deep fry the pork for a few minutes more till the skin is blistered, crisp and crackling. Serve with a side sauce of either the following: Sweet lechon sauce or salty bagoong balayan (fish and shrimp paste) sprinkled with calamansi or lime -- this was the Ilocano way of my late father-in-law. Lechon Kawali is good served with a side of 'achara' sweet-savory papaya pickles...."
INGREDIENTS
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2 pounds pork belly, whole slab (liempo in the Philippines)
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1 teaspoon salt
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1 teaspoon ground black pepper powder
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1/2 cup vegetable
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1 cup achara (green papaya pickle relish), for serving (recipe on previous blog post )
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lechon sauce for serving (bottled found in Asian markets or online sources )
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boiled rice for serving
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