This is definitely not one of our usual posts! Last Tuesday night, the show Powerhouse on GMA News TV hosted by Mel Tiangco featured my home and myself as well. In one short segment I shared my beloved Lechon Kawali recipe taught to me by a Singaporean chef. Soon after we got emails, FB comments and PMs and Tweets asking for the recipe…so here it is! It is a labor of love.
1. Fore every 1 Kg Liempo (pork belly)
Apply tenderizer;
Marinate with: 20 gms oyster sauce;
20 gms sesame oil
20 gms shaoxing rice wine
1/2 tsp pepper powder
Marinate for a few hours in room temp.
2. Oven: 4 hrs @130 C degrees
3. Cool down with heavy object to flatten skin (suggest you place tray over meat with skin down side and place heavy object over tray), say for a good 4 hrs
4. Chill in fridge over night still with weight over the meat (NOT FREEZER);
5. Before serving next day, pre-heat oven 10 mins @200 C degrees
6. Brush meat wtih oil then roast 20 mins at 200C degrees
7. Take out and dry out with paper towel and brush again with oil
8. Roast for another 20 mins @ 180-200C degrees for another 20 mins
You may not want to over roast and have dry meat. You can adjust above times for final roasting according to your taste.
I suggest you serve boiled tomatoes with rock salt on the side. Enjoy!