LECHON KAWALI 2kg pork liempo salt water 2 head garlic, pounded with skin on whole black peppercorn splash of Lorins Official Patis Puro splash of vinegar 4-8 pcs. bay leaves cooking oil, enough to cover the pork | Chef RV Manabat

Always wanted a lechon kawali with an Earth-shattering pork belly crackling while still keeping the meat moist, juicy, tender, and flavorful? Lechon Kawali with Liver Sauce (Pebre) Ingredients: -1 kg Pork Belly -1.5 liters water -1 to 2 tbsp salt -1 to 2 tbsp patis -1 to 2 tbsp msg (optional) -1 head garlic -1 red onion -black peppercorn -bay leaves **As an alternative to drying the pork belly in the turbo broiler, the same can be done using: 1.) Air fryer 2.) Conventional/convection oven **This

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