Nuffnang

11/28/2007

Speaking of Lechon

Speaking of lechon, Saturday found me craving for O Kitchen's Binagoongang Lechon Kawali (without the bagoong so I guess that makes it lechon kawali).
I just had to be particular about the "version" as I was craving for the kind of lechon kawali with crisp skin and rather chewy but not suffocatingly squishy fat and juicy inside-crisp outside meat loaded with just the perfect amount of spices and salt to enhance the flavor.. The kind Liv and I enjoyed in O Kitchen.

Of course being the dreamer that I am, I envisioned myself recreating this dish with stunning success.

And so I TRIED.

I started by boiling liempo in salt and spices. I kept it a little longer than I felt I needed to in order to soften the meat and the fat more. I was working on the theory that softening it more would allow me to take it out of the oil as soon as the skin became crunchy enough, keeping it from drying up and ensuring the tenderness of the meat.
After boiling I plucked the liempo out of the pot and let it cool down.



Then I deep-fried it and used my ninja skills to avoid getting hurt by fat explosions.






Chopped into moderate serving sizes, I believe my lechon kawali approximated the lechon kawali of my vision at least in appearance. After taking a moment to appreciate it and give myself a pat on the back, it was time to compare the most important aspect. The taste.
The result: The skin was crisp and the fat was just the way I wanted it. The meat was a bit overcooked but not dried up at all (thankfully). I have to agree with Liv however that my creation could have used a little more salt (a common mistake for me as I'm just terrified of overdosing my food with sodium). I'll try to fix that next time.


Some people like their lechon Kawali with Datu Puti (vinegar) for the crunchy and sour sensation of eating chicharon (pork cracklings) while some like it with Mang Tomas (liver sauce) for a sweet and rich flavor to compliment the crispy fried skin.


Saturday's lunch was with Me,Liv and Mang Tomas.

30 comments:

spanx said...

ruy,


i named my drinking club
"We Love Liempo",
for obvious reasons.

and since both our blogs
profess an overwhelming affection
for "the other white meat",

you are hereby conferred membership in the club.

Liv said...

The other white meat? Oh my goodness...I wish my body would believe you and stop using the liempo to create fat cells...

Dhanggit said...

after your indulging pizza lechon and the litsunan at Manila boy's blog, this time lechon kawali...oh my god!!!my arteries will really explode this time!! :-) i love that crispy fat hmmm im virtually imagining eating it..i never tried cooking it i never had any ninja powers :-( lucky you..next time you need to show me your ala jet li stunts..teka di pala siya ninja no??heh he

Ruy said...

Spanx: I accept the membership with much gratitude and honor from the bottom of the liempo clogged arteries of my heart.

Let's drink to that.=)

Cynthia said...

I've never heard of this dish before but it sounds sooooo good. I would particularly enjoy eating the skin :)

Ruy said...

Dhanggit:Haha! Oh wow, very funny dhanggit!=) Ninjitsu is not necessarily required. Suitable alternatives would be kung fu and capoeira. Or a decent threshold for cooking burns.
Wow ah, I never saw this comment coming from you. It's nice to see the kitchen artist's funny side. Really.=)

Toni said...

"Then I deep-fried it and used my ninja skills to avoid getting hurt by fat explosions."

LMAO!!!!!!!! My ninja skills do not exist and that is why I avoid recipes that involve deep-frying!

Ruy said...

Toni: Welcome to our blog.=)
Good decision. I just found out the hard way that mine don't exist as well.=&
However, it led me to discover that I'll endure anything for food. Haha.

Ruy said...

Cynthia: It's a very simple recipe for a person of your great skills. Heck, I'm sure you can do it with your eyes closed!=)
Yes, the skin part is what I love most about it as well.
If I was to translate "lechon kawali" in english I would say it's "pan roasted".

Thank you so much for stopping by!=)

popcorn said...

Hubby & I love lechon kawali too :) Your liempo look really really good... do you have any other liempo recipes ?

btw, I read somewhere that if you freeze the liempo after boiling it (and drying it, of course), the freezing helps keep the meat moist. This is what we've done so far and it works. Just put it straight from the freezer into the oil / turbo oven.

Drew said...

I used to boil liempo in salted water then keep them in the ref's freezer overnight then deep fried them the next day. So crunchy! I miss lechon kawali! Cant wait to go back home this xmas!

oggi said...

I like lechon kawali with both vinegar and Mang Tomas. When I cooked my first lechon kawali I almost got burnt, the lid of the pan came off when the skin/fat "exploded", really scary.

Ruy said...

Popocorn: Thanks for that tip. It does make sense and I'll definitely try it next time.
I have no liempo recipes that I can think of right now but will post about it next time I get an inspiration.=)
Your thanksgiving recipe looked so yummy too.
Thanks for dropping by!

Ruy said...

Drew:Somehow I am finding it difficult to create an image of you cooking lechon kawali.;p
I will do it as you and Popcorn said, next time. Freeze first.

Glad to hear you'll be with your family during the holidays.=)

carlotta said...

wow, no bad for the first time! the pics now have me craving for liempo! =)

ninja skills lol :D

Ruy said...

Oggi: Glad you didn't get seriously injured.
Now that you're a kitchen veteran I'm sure you can do it without breaking a sweat.=)
Vinegar's great too if the timpla is good. And Atcharra (just remembered)!

Ruy said...

Carlotta: Thanks, thanks...=)

Jen Tan said...

I'll have that with Mang Tomas please =) hahaha Wow ang sarap naman...

lechon kawali..crispy pata..bagnet...parang isang lahi ng baboy na dishes don't you think? ;P hahaha

galing ruy...not all people can make 'em really god and crispy ah--gift yan!

Liv said...

Jen: Ruy's gift is my thigh's curse

Jen Tan said...

hahahaaha ;P ang saya siguro sa household nyo liv!!! ok lang yan..according to Dr. Atkins...that lechon kawali is definitely NOT fattening =D hahaha

Ruy said...

Jen T: Thanks for the compliment. I'm still trying to transcend "Pacham" cooking!=)

(Pacham = Pachamba-chamba)

Ruy said...

Liv: I hope I'm not pressuring you into pretending that you enjoy my cooking so much when you eat!;p

Jen Tan said...

ruy..with your ninja skills in the kitchen?--i doubt na chamba0tic yan mga cooking success mo! =)

Ruy said...

Jen T:Haha! Thanks for believing in my abilities.=)

Dhanggit said...

:-) your liempo brought out my dolphylistic abilities i guess...

Ruy said...

LOL! No wonder I found it so funny. I love Dolphy! haha!;p

Marvin said...

Hi Ruy. Thanks so much for stopping by my blog. The lechon pizza looks amazing, and this experiment of yours with the lechon kawali looks delicious too.

Anthony said...

I think I just dripped saliva on my keyboard. It looks SO yummy. Mmm ... i LOVE chicharon, toO!

Ruy said...

Marvin: Thanks for dropping by too. It's gonna take a while before I start getting into the advanced experiments you think up.

Ruy said...

Anthony: I'm glad you enjoyed our food here. Haha! I never would have thought that you're a chicharon person.=)

Nuffnang

Holler


Disclosure Agreement