Sorry I haven't really posted much lately! Just a simple and quick meal. What do you do when you have left over lechon kawali? I usually make this succulent black vinegar pork belly bowl. #miseenplace Lechon Kawali - 1/2 lb per serving 1/4 to 1/2 inch slices Garlic - 1/2 a head per serving Thai chili's - 3+ per serving sliced thinly at an angle Cilantro leaves - 1/4 cup per serving roughly chopped for garnish Chinese black vinegar - 1/4 cup per serving Salt - to taste Jasmine rice - bowl per serving #letsgetcooking 1. Heat a wok style pan over high heat then add the pork and salt. No need for extra oil, the lechon has plenty of fat. 2. Once the fat has begun to render and the lechon has started to crisp, add the garlic and continue to cook until it is lightly golden then add the Thai chili and reduce to medium heat. Try not to burn the garlic or chili. 3. Carefully balance the crispness of the skin, tenderness of the meat and browning of the garlic and chili. Once balanced increase heat to high and add half of the black vinegar. Aggressively toss to cook off the harsh part of the vinegar and to color the dish. 4. After the vinegar is cooked off, add the other half and repeat. There should be no excess vinegar in the wok. This isn't a sauce dish. 5. Dish is done when the harsh smell of the vinegar is gone. Pull from heat and add the chopped cilantro and toss. Serve over hot bowl of jasmine rice. #krayvekusina #cookingschool #lechonkawali #chineseblackvinegar #succulent #porkbelly #porkbellybowl #simpleeats #goodstuff
