Monday, December 2, 2013

Crispy Pork Belly

This recipe is related to lechon kawali but this one is coated with flour making it lesser oil blasting while frying it.  I boiled it before frying it and the result is, crispy outside, tender and juicy inside. Try it this way and let me know about the result.

1 kilo Pork Belly
5 cloves garlic
1 onion
2 tablespoons calamansi or lemon juice
black pepper
water ( enough to make the meat tender)

1. In a pot put the garlic, onion, pork belly, salt, pepper and water then bring to a boil, simmer until the meat is tender.
2. Remove from water, sprinkle with lemon or calamnsi juice then coat it with flour, deep fry until golden brown.

3.Slice into bite size then serve with or without a sauce.

1 comment:

  1. is calamansi meant for sauce?'s not in the procedure.


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