LECHON KAWALI is a deep-fried pork belly which is similar to Bagnet an Ilocos dish. I believe the difference between these two is Lechon Kawali the skin is crunchy and the meat is chewy while Bagnet both skin and meat are crispy. Both were boiled to make it more crispy, however, I believe Bagnet is boiled using pig’s fat and Lechon Kawali is boiled using spices. Best eaten with a dipping sauce such as “lechon sauce” which is made with pork liver, toyomansi (soy sauce & kalamansi) or a spiced vinegar dipped. Ingredients: 8 cups of water or enough to submerge the pork belly 1 whole garlic 1 medium-sized onion 2 pcs dried bay leaves 1 & 1/2 tsp coarse salt to taste 1 tsp peppercorn 850g pork belly Enjoy watching & happy cooking! If you like this video please give it a thumbs up, don’t forget to SUBSCRIBE and hit the BELL icon to get notified when we upload new videos. Would love to hear your comments & suggestions and don’t forget to like and share. Like our Facebook page: bit.ly/2om28F5 Subscribe our Youtube Channel: bit.ly/2MEaczh Follow us on Instagram: www.instagram.com/foodnaticsph/ Watch out for new uploads every week! Thank you!

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