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.