Lechon Kawli (Oven-roasted Pork) is a traditional Filipino recipe for a classic dish of pork oven-roasted on a bed of bayleaves, garlic, onion and soy sauce and which is served with a liver dipping sauce. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Oven-roasted Pork (Lechon Kawli).
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Originally, Lechon referred to a whole, spit-roasted, pig. Kawali is the word for ‘pan’ in Tagalog and represents an evolution of the whole roasted pig where a joint (typically belly or shoulder is
simmered until tender and then fried in a hot pan to sear the skin. This is a more modern adaptation of that traditional recipe, where the meat is oven-roasted until it’s tender and the skin is crispy. Traditionally this is served with a sauce made from chicken liver mousse. Calamnsi is the sour Filipino lime. If you can’t get it, add double the amount of ordinary lime juice.
Ingredients:
1kg (2 ½ lbs) belly pork
2 tbsp sea salt
2 small bayleaves
4 garlic cloves, chopped
1 small onion, diced
4 tbsp soy sauce
For the Liver Dipping Sauce:
4 tbsp chicken liver mousse
4 tbsp water
1 spring onion (scallion), chopped
1 tbsp calamansi juice
1 tsp soy sauce
generous pinch of freshly-ground black peppercorn
Method:
Thoroughly dry the pork skin with paper towels then score the skin every 1cm (½ in) with a sharp knife. Liberally rub the salt in the skin (this will help make it extra crispy). Combine the bayleaves, garlic, onion and soy sauce in the base of a shallow roasting tin. Sit the pork on top, making sure the skin is uppermost. Transfer to the refrigerator and marinate for 60 minutes.
Line a roasting tin with kitchen foil and fit in a roasting rack. Remove the pork from its marinade, sit on the roasting rack (skin uppermost) and pat the skin dry with paper towels. Transfer to an oven pre-heated to 220°C (425F) and roast for between 90 and 120 minutes, until the skin is crisp and puffed up and the internal temperature of the meat has reached an internal temperature of 70°C (155F).
Remove from the oven and allow to rest for 10 minutes before carving and serving.
In the meantime, prepare the dipping sauce. Simply combine all the ingredients in a small saucepan. Place over medium heat and simmer gently for about 15 minutes, or until thickened. Turn into a serving dish and use to accompany the pork.
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