Pinoy Rack of Pork, Lechon Kawali Style

Pinoy Rack of Pork, Lechon Kawali Style
Pinoy Rack of Pork, Lechon Kawali Style is another innovative cooking brought to you from OPC. Rack of Pork is a roasting cut of pork back ribs, it is usually roasted in the oven or grilled with rub mixes or marinating liquid. Serving by individually cuts with the bones similar to pork chops. This is our second Pinoy inspired recipe of Rack of Pork, if you are a regular reader of OPC surely you would not forget our first Rack of Pork dish. That dish was equally very innovative and Pinoy inspired dish called Pinoy Roast Pork, Tocino Style.

Pinoy Rack of Pork, Lechon Kawali Style - Sliced

Pinoy Rack of Pork, Lechon Kawali Style as the name suggest, instead of the very complicated roasting process, I have instead cook the Rack of Pork similar to the classic Pinoy Lechon Kawali. Cooking method includes pre-boiling, chilling and deep frying the whole Rack of Pork.

Pinoy Rack of Pork, Lechon Kawali Style - Sliced with Tomato Onion Salsa

The entire cooking process was definitely easier if you are not used to cooking with the oven, most Pinoy do not use or do not have an oven at all. It is easy if you can deep fry a Crispy Pata or Lechon Kawali, deep frying the Rack of Pork did not make a lot of oil splashes because there is less skin and fats in the Rack of Pork compared to Crispy Pata, but still take all the safety precisions.

Here is the recipe of my Pinoy Rack of Pork, Lechon Kawali Style.

Ingredients:

Pinoy Rack of Pork, Lechon Kawali Style - Ingredients

1 -1/2 kilo 4 ribs rack of pork
1/2 head garlic, peeled, crushed
1 small size onion, peeled, quartered
1 tsp. crushed peppercorns
2-3 bay leaves
salt
cooking oil

Cooking procedure:

Pinoy Rack of Pork, Lechon Kawali Style - Cooking Procedure

Place the rack of pork in a large pot and add enough water to cover the pork. Add 2 to 3 tbsp. of salt, the crushed peppercorns, garlic, onion and bay leaves. Cover and bring to a boil, and simmer at low to moderate heat for 1 hour to 1 hour and 15 minutes or until tender. Remove all scum that rises. Remove the now boiled rack of pork from the pot and place in a colander and let sit for a while so the liquid will drain, keep aside boiling liquid for future use. Dry with paper towels if necessary. Using a fork prick the entire skin as close as possible, then rub with salt. Keep refrigerated for several hours or overnight, before frying.

In a large deep frying pan heat enough cooking oil and deep fry the rack of pork until golden brown, turning occasionally as often as possible and blisters starts to appear on the skin. Initially violent oil splashes will occur, observe extra precautions during frying. Drain on paper towels and let stand to cool down and rest. Slice the fried rack of pork and serve with lechon sauce, or your choice of dipping sauce.

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