October 25, 2006

Lechon Kawali (Fried Pork Belly) and Snow Pea Shoots

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Lechon Kawali

I was going to make Pinakbet (vegetable medley) with Bagnet (fried pork belly) that I got from my cookbook Flavors of the Philippines by Glenda Barreto of Via Mare restaurants in Manila. I got this cookbook as a 2001 Christmas gift. It is a very beautiful, clear, direct and precise cookbook showcasing the best recipes of different regions in the Philippines. The photographs done by Japanese American Neal Oshima are fantastic.

Lechon Kawali

The vegetable medley is not the one I grew up eating, we have a different version in my hometown. After deep frying, the pork looked delicious I ended up chopping and serving half of it as Lechon Kawali (pork belly roast/fried in a wok) and reserved half for the pinakbet that I will make this week. This lechon kawali is eaten with either Mang Tomas sauce or vinegar, soy sauce and garlic dip, I had both. I also cooked these fine looking veggies snow pea shoots I spotted at the Korean grocery. They are very tender young leaves that I just washed thoroughly then steamed in a little water and 1/4 tsp salt until just wilted and still a little crisp.

Snow Pea shoots
Pea Shoots

I like the simplicity of just adding a little calamansi juice or lemon juice to this side dish. It does not need garlic, onion or some meat flavorings, I'm really loving it more than spinach or Swiss chard, this is the perfect veggies to serve with the fat laden pork.

2 comments:

fruityoaty said...

Whoah... that looks mouthwatering. Droooooool.

oggi said...

It's yummy! This is a once a year indulgence, too delicious but bad for you. :)

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