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LECHON KAWALI
boiled liempo in water with a lot of garlic onion bay leaf and a llot of peppercorn or crushed red pepper…i like my lechon kawali a little bit spicy..boiled it for 45 mins or until tender…but dont over cook it..
drain ..
deep fry until the skin is crisp
served with letchon sauce or any of your fav sawsawan…
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`
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- CHINESE- STYLE BARBECUED SPARERIBS
- FOOD@HOME
- BACON,SCALLION, AND CHEDDAR MINI QUICHES
- ADOBONG CARNE
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- ~REQUEST RECIPE HERE~
- ~UNFINISHED~
- PAN SEARED COD WITH HERB BUTTER SAUCE
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