New Asian Cuisine
| Welcoming Fall with Fast Simple Asian Recipes |
Lechon Kawali (Crispy Pork Belly)
by Malou Nievera
In the Philippines, Lechon (roast pig) is a party staple, but a
good substitute is lechon kawali (crispy pork belly). It’s usually
carved as an appetizer or an entree in itself. It’s best enjoyed when
dipped in soy sauce and vinegar or with a lechon sauce (liver pate
sauce). Most of us dread frying, especially large chunks of meat. So I
cooked the pork belly in a turbo broiler, so it’s sans frying (a healthier
way to cook Filipino food!)
2 lbs Pork belly
salt and pepper
4 cloves garlic
2 stalks of lemongrass
3 bay leaves
Directions:
Pound the lemongrass. Make sure to get the juices out. Rub it on
to the pork. Mince the garlic and mix it together with salt and pepper.
Rub it on to the pork . Roll the pork belly and stuff some garlic salt ,
pepper and lemon grass. Secure it with strings.
Boil the pork and throw in some bay leaves and peppercorns to add
more flavor. Boil it for about an hour or until the skin is tender. Some
hang it to dry. I just put mine in the refrigerator until I am ready to
cook it, usually the following day. Make sure to bring the pork out an
hour before cooking.
Now here’s the twist. Usually back home, the pre-boiled pork
gets submerged in a pot full of oil and deep fried on high heat. That’s
why it’s called Lechon Kawali coming fromkawali which is pan or
wok. But I am not too keen on deep frying, not just because of health
issues (as if the pork belly is healthy– haha!) but because of fear of oil
splattering and me having to call 911…
Bake it at 375F in an oven, or in my case, the turbo broiler for
about an hour or until very crispy. When you hear the skin crackling,
voila, it’s done! I didn’t have to slave away to satisfy my cravings.
Let it cool before chopping. You could enjoy your crispy pork belly
with your favorite dipping sauce but my favorite is vinegar and soy
sauce with chopped onions and garlic. ENJOY!
by Malou Nievera
In the Philippines, Lechon (roast pig) is a party staple, but a
good substitute is lechon kawali (crispy pork belly). It’s usually
carved as an appetizer or an entree in itself. It’s best enjoyed when
dipped in soy sauce and vinegar or with a lechon sauce (liver pate
sauce). Most of us dread frying, especially large chunks of meat. So I
cooked the pork belly in a turbo broiler, so it’s sans frying (a healthier
way to cook Filipino food!)
2 lbs Pork belly
salt and pepper
4 cloves garlic
2 stalks of lemongrass
3 bay leaves
Directions:
Pound the lemongrass. Make sure to get the juices out. Rub it on
to the pork. Mince the garlic and mix it together with salt and pepper.
Rub it on to the pork . Roll the pork belly and stuff some garlic salt ,
pepper and lemon grass. Secure it with strings.
Boil the pork and throw in some bay leaves and peppercorns to add
more flavor. Boil it for about an hour or until the skin is tender. Some
hang it to dry. I just put mine in the refrigerator until I am ready to
cook it, usually the following day. Make sure to bring the pork out an
hour before cooking.
Now here’s the twist. Usually back home, the pre-boiled pork
gets submerged in a pot full of oil and deep fried on high heat. That’s
why it’s called Lechon Kawali coming fromkawali which is pan or
wok. But I am not too keen on deep frying, not just because of health
issues (as if the pork belly is healthy– haha!) but because of fear of oil
splattering and me having to call 911…
Bake it at 375F in an oven, or in my case, the turbo broiler for
about an hour or until very crispy. When you hear the skin crackling,
voila, it’s done! I didn’t have to slave away to satisfy my cravings.
Let it cool before chopping. You could enjoy your crispy pork belly
with your favorite dipping sauce but my favorite is vinegar and soy
sauce with chopped onions and garlic. ENJOY!
Stir-Fried Long Beans with Chicken
Courtesy of Kian Lam Kho, Red Cook, Adventures from
a Chinese Kitchen
A few days ago I received a bagful of freshly picked
long beans from a friend’s rooftop garden. They were bi-
color, crisp and just absolutely gorgeous. Legumes are at
their peak during late summer, and I was once again
reminded of how we’ve lost the custom of eating locally
grown food in season. As I walked home with the beans
in my hand, I felt I made a step, however small, in my
effort to help break the cycle. My friend has grown two
varieties of long beans: a regular green type and a less
common purple one. They are great when combined in a
dish as they create a beautiful color combination.
Courtesy of Kian Lam Kho, Red Cook, Adventures from
a Chinese Kitchen
A few days ago I received a bagful of freshly picked
long beans from a friend’s rooftop garden. They were bi-
color, crisp and just absolutely gorgeous. Legumes are at
their peak during late summer, and I was once again
reminded of how we’ve lost the custom of eating locally
grown food in season. As I walked home with the beans
in my hand, I felt I made a step, however small, in my
effort to help break the cycle. My friend has grown two
varieties of long beans: a regular green type and a less
common purple one. They are great when combined in a
dish as they create a beautiful color combination.
Lechon Kawali (Crispy Pork Belly)
by Malou Nievera
by Malou Nievera
Preparation time: 15 minutes
Rapid cooking time: 15 minutes
2 cups (12 oz.) long beans, cut into 2-inch length
1/2 lb. chicken breast
2 tablespoons dried shrimps, rehydrated in 1/4 cup water
1 tablespoon minced garlic
2 tablespoon Shaoxing cooking wine
1/4 cup chicken stock or water
2 tablespoons vegetable oil
1/2 teaspoon salt
Chicken Marinade
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1 tablespoon vegetable oil
1 tablespoon cornstarch
Cut the chicken breast into long 1/4 inch thick strands. Marinade the chicken with the salt, white pepper,
cornstarch and oil for about 15 minutes. Heat two tablespoons of vegetable oil in a wok on high heat until it
begins to smoke. Add the chicken to the wok and stir-fry for about three minutes. The chicken should be
cooked on the outside but not cooked through. Scoop the chicken into a bowl and set aside. Be sure to leave
about 1 tablespoon of oil in the wok.
Add the long beans along with the wine, water and salt. Reduce heat to medium and cover the wok. Let the
vegetable steam for about five minutes then uncover and let the liquid evaporate. When the vegetable is dry
add the garlic and rehydrated dried shrimp to the wok and continue to stir-fry for another minute. Then return
the chicken to the wok and continue to stir-fry for another minute. Plate and serve.
Rapid cooking time: 15 minutes
2 cups (12 oz.) long beans, cut into 2-inch length
1/2 lb. chicken breast
2 tablespoons dried shrimps, rehydrated in 1/4 cup water
1 tablespoon minced garlic
2 tablespoon Shaoxing cooking wine
1/4 cup chicken stock or water
2 tablespoons vegetable oil
1/2 teaspoon salt
Chicken Marinade
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1 tablespoon vegetable oil
1 tablespoon cornstarch
Cut the chicken breast into long 1/4 inch thick strands. Marinade the chicken with the salt, white pepper,
cornstarch and oil for about 15 minutes. Heat two tablespoons of vegetable oil in a wok on high heat until it
begins to smoke. Add the chicken to the wok and stir-fry for about three minutes. The chicken should be
cooked on the outside but not cooked through. Scoop the chicken into a bowl and set aside. Be sure to leave
about 1 tablespoon of oil in the wok.
Add the long beans along with the wine, water and salt. Reduce heat to medium and cover the wok. Let the
vegetable steam for about five minutes then uncover and let the liquid evaporate. When the vegetable is dry
add the garlic and rehydrated dried shrimp to the wok and continue to stir-fry for another minute. Then return
the chicken to the wok and continue to stir-fry for another minute. Plate and serve.
| Stir-Fried Long Beans with Chicken Courtesy of Kian Lam Kho, Red Cook, Adventures from a Chinese Kitchen |