So I am feeling special every day. Just kidding. That's why for now, let's make
or cook Lechon Kawali. Many of you are
requesting this, right? And making this recipe is just really
simple, it will just have you wait for it. Right? But that waiting, right? It is fruitful because
it will surely make the skin extra crunchy and the inside, extra
moist and juicy. So let's start it. I have here simmering water. So you do a facial first, right? The quantity of water will depend
on the amount of meat, right? Normally, what's needed is for
the meat to be covered with water. Okay. So as simple as that only. I have here pork liempo. So make sure that the Liempo you will
buy has a sufficient amount of fat. Not that the fat is too much but
there's must be a bit of fat also, right? Because that will make sure that the inside
of your Lechon Kawali is tender and juicy. So when I bought that,
it's 1 whole like this. I just have it cut
into smaller pieces. I have here around 6 kilos,
so there it is, right? It seems like I'm having a party. I have many to cook
because you can freeze this. You may put it in freezer and then from
the freezer, you just throw it into hot oil. I will put it here in
my simmering water. So there,
you just pile it. Why I don't even
use tong on it, right? I am making myself
have a hard time. There are really times that we are
making ourselves be on a hard way. Right? Why are we like that? So in the middle of cooking, you put
this pounded garlic with the skin on. It's a lot, right?
Because we have a farm. It doesn't need to be as much as this,
I just feel that my Lechon Kawali as extra garlic. Right? And then onions, quartered. You can also use red onions,
anything that you have. So there,
you pile it up. As long as it needs
to be soaked. And then I'm going to put the
seasonings, so there, it's really perfect. It really seems like there's an occasion,
it seems like we are having a Fiesta. So I'm going to put 1 kg
of salt for every kilo of pork. So about 6 tbsps.,
I'm using rock salt. And then a splash of
Lorin's pure soy sauce. For that added umami,
just a splash. Black pepper corns,
about 1 handful. Bay leaves. How many pieces of
Liempo I put? So let us not be stress,
let's put 1 handful on it. 1 handful and then just
a splash of soy sauce. That's it. So as simple
as that only. What I'm going to do is
I'm going to simmer this. So I am gonna maximize
the flame for a bit. So I'm going to simmer
this for around 45 minutes. Don't overlapse it on, right? You just
want the pork to become fork tender. That it is soft but
not really soft because the problem when the pork is too soft is
you removed the moisture from the inside already, your Lechon would
become dry, right? So until it just softens perfectly and when I was
developing this recipe, it's about 45 minutes. So I will cover it and after 45
minutes, let's go back on it. Then after that, I'm going to show you the
step we will do for it to become extra crunch. So after 45 minutes of
letting it boil, right? You can see that it has
already been soft, right? I turn the flame off already. Just to show you,
let's get one, right? And then you
just get a fork. To those asking
what is pork tender. So when you prick it with fork,
so there, it has already been tender. It's already soft. You can really see
that it's tender. Now, what is the next step? The next step is to take it
out from the simmering water and you put that here
in the cooling rack. Even if you don't have
cooling rack, so even the.... What's the name of where
you put the casserole again? As long as it can breath. Okay. So there, I removed
it all already. So the first step, right? The first step that
you want to do... Your broth, you will
not throw this away. What you will do is you clean it, or
you strain it, and then you keep it. You can put it inside
the fridge or in the freezer. You can use that for the Pansit (Filipino
noodles) or anything that you need stock. Actually, it's delicious
so let us taste it. It's so delicious. If you are to make soup,
if you are to make gravy. But I'm going to use this
maybe for the Pansit, right? So anyway, let's not
put too value on that. Let's go here. And now, you can
fry this after boiling it. You can make that as Lechon Kawali already,
so you put that on a really hot oil. But what you want to do, right? What you want to do if you really
want the skin to get super crunchy. you want to dry it, right? You want it's excess moisture to get dry
first and there are three ways of doing that. First, right? You may just leave that over
there at room temperature. You just left it there overnight or outside,
you sundry it outside if it's sunny for one day, right?
For the top to get dry. But me, what I do is
I only left it in the rack. So there,
I just left here. You can see that there is (turon)
sweet banana roll for snack. I just left it there. Okay, so I will just
left it there overnight. So another thing is you may
put this inside the oven. On the weakest oven,
let's say about 250° F. For around 1 to 2 hours, it will get
dry and then you deep fry it, right? Another thing that you can do
is you put it on zip lock container. Right? But what I'm going to do is I will let it cool,
I will zip lock it and then I will put it on freezer and then from the freezer,
you are going to deep fry it. What only makes it
different is the frying time. Of course if frozen,
it will take time to be fried because you also
want to heat the outside. But again, if you
really are craving, you fry it already,
there's no problem but more crunchy, the skin is nicer if
you're going to rest it overnight for it to dry. That's why you can see on Chinese roasting,
right? That they have some pork hanging. They are also making it dry. You may also face it with electric fan
so the top is going to dry easily, right? The extra moisture will evaporate and the
outcome of your Lechon Kawali is extra crunchy. So what I'm going to do,
I will put this on freezer. I will cover it and then tomorrow,
let us fry Lechon Kawali. So now, let's cook
the Lechon Kawali. We have three different
types of drying in here. This one is where I just left at room
temperature here outside overnight. This one is the one we cook in the oven,
the one we dry in the oven for around 1 hour. Right? At 275° F so it is
gonna be dry a bit and then this one is the
one that we freezer, right? So let us fry it, all of that will give
you a very crunchy Lechon Kawali. Is the oil hot already?
Let's have this I put in the freezer. This one from the freezer
is going to spill off a bit. So there. Concert with fireworks. This one from oven too. And then the other one
is the room temperature. So normally, the one you dry on oven and
on room temperature, it wouldn't really spill off. The one from freezer, it will be spilling
in the beginning because of the moisture because it has cold
for a bit, right? So the advantages of drying your Lechon Kawali
after boiling it is it won't really explode, right? Whereas if you just boil it
then you are gonna fry it. It wouldn't really spill a lot
so you need to cover it. So now, you can see that
it's peaceful already, right? So all of that is
going to be crunchy. One thing that will make it
different is the quality of crunchiness. So base on experience, the nicest quality of
crunch on where you air dry inside the oven and then this one,
the one where you cook... Sorry! So where you
dry at room temperature. The skin is still nice. And then this one,
the one we put on freezer. It's skin is still nice but I'm sure that this would
be the one that you're gonna say you really like. Okay, the one we put on oven for
around 1 hours at 275° to 300° F. It's really good and
actually, the quickest too because after boiling, you just
oven it until it gets dry like this. Right? Let's not waste the space,
let us cook some more. And when you're frying this,
the highest flame and the deep frying takes
around 10 to 18 minutes. You want the skin
to be crunchy, right? Golden brown as well as the
sides and the beneath also. Don't also overfry the skin because when
the skin becomes too toasted, it gets bitter. Look, it's fantastic,
this Lechon Kawali is so beautiful. So see? Look how fantastic, right? Even though any type of drying that,
all of that is fantastic, right? And it won't really spill off but I would
still recommend for you to use long tong. So that, just in case only, right?
Sometimes there is a bit of trapped moisture. It will spill off suddenly,
so you would be safe. There it is, right? You step aside a bit,
don't get near too much. When the situation is like that, that you're not really
sure about the situation, you distance a bit, right? So you would be safe,
you know that? In life and when cooking
Lechon Kawali, you follow that tip and one another trip,
when you fry that already, don't take a bath first like me,
I just woke up a while ago. I am still not taking a bath because
you're gonna smell like Lechon Kawali. So you knock it a bit. To know if it's crunchy,
so there, it's crunchy already. It's already crunchy,
there is an echo. There is an echo already, right?
You also toast the meat part. So there, there is
an echo also. Just remember, okay? The one you freezer would take longer
time to fry because it's inside is still frozen. I have shown you the different way
and then it's up for you to decide. If you want to dry yours
inside the oven. "I don't have oven but
I have turbo broiler." You turbo a bit on low
temperature around an hour. You can also use an air fryer
around an hour at low temperature. It can be. Or you fry it under the sun
because it has the nicest effect. So there. Okay. This is it. I am still frying
but look. Again this one,
dried from the oven. I think this one is the frozen,
this one is dried at room temperature. The skin of this still lacks. I can still fry
this again, right? But the nicest fry
are these two. Right? So let's try first,
you remove bones first. Look how juicy. At look. Oh my! So crunchy,
let's try. I want the meat first,
normally it's the skin, right? So juicy. It's very juicy and you can taste the garlic, onions,
the soy sauce sauce, the salt, and pepper that we put. You can also do it
Chicharon style. Before you eat it,
you put a bit of salt. Look at that. And even the beneath,
it's really delicious. It's so crunchy, So this one,
let's take a look on it. Very crunchy also. I have enjoy on tasting already,
for a while since we'll go back with this. So there, I have get a vinegar. But basically, use the sauce that
is going to make you happy. I will fry this again because
it's skin doesn't really... I think this is the frozen. Because when from freezer,
it is like Crispy Pata. It really take long a bit before
it becomes super crunchy. Okay, look how
juicy the inside. The inside is really juicy
when you squeeze it, right? So see. It's very important that
there are also layers of fats. It's very important, right? So when you cook this,
you will really forgot your diet. I tilt my head because
I am looking for rice. So what are you waiting for? You cook this already and
you left in the freezer already because next week, we will be
doing another recipe using Lechon. So keep safe and I'm
going to see you real soon.
