How to cook crispy lechon kawali -filipino crispy fried pork belly
A Filipino Cuisine. THIS IS THE BEST LECHON KAWALI… AND IT IS MADE OF ONLY THREE INGREDIENTS… HOW TO COOK CRISPY LECHON KAWALI -FILIPINO CRISPY FRIED PORK BELLY http://www.theskinnypot.com/how-to-cook-crispy-lechon-kawali-filipino-crispy-fried-pork-belly/
Best known in their deep-fried iteration, lumpia often crackle beneath the teeth. But not always; some come wrapped in fresh egg crepes, while others are wrapper-less. Connoisseurs pine for a version made with shrimp, pork, and shredded coconut palm. The freshly fried version is a marvel, the wrapper crisp, the filling's texture delicate and yielding. Instead of the common sweet-sour dipping sauce, chef Dale Talde opts for the condiment he used growing up—a mixture of vinegar and soy sauce…
The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.
"Traditionally, pancit refers to “noodles” in Filipino cuisine, so I’m not entirely sure why this soup is called Pancit Molo since it doesn’t have any noodles. However, if you have any leftover wonton wrappers, slice those up into strips and throw them in the broth. Ta-da! Noodles! Basically, if your Filipino grandmother made wonton …"