 recipe that he used to make at his father's restaurant.){kind=link}
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Crispy Pork Belly (Lechon Kawali) by Matt Paet
Matt Paet shares his favorite family recipe of Crispy Pork Belly (Lechon Kawali) recipe that he used to make at his father's restaurant.
Ingredients
- 2 LB Pork Belly Skin on
- 1/2 Cup Apple Cyder Vinegar
- 2 T Patis
- 2 T Shoyu
- 1 T Cracked Black Pepper
- 1 T Hawaiian Salt
- 1 T Chopped Garlic
- To taste Cracked Black Pepper
- 1 Tomato
- 1 Maui Onion
Instructions
- Slice Pork into 1” thick pieces.
- Mix Marinade in bowl.
- Marinade Pork overnight in gallon ziplock.
- Place pre-marinaded pork in oven at 400 degrees for 30-40 minutes, until skin crispy.
- Cut tomato and Onion.
- Cut pork into bite size.
- Serve with tomato and onion.
How To Serve:
- Serves 4-5.
Nutrition
Serving: 4ServesCalories: 1230kcalCarbohydrates: 11gProtein: 24gFat: 120gSaturated Fat: 44gPolyunsaturated Fat: 13gMonounsaturated Fat: 56gCholesterol: 163mgSodium: 2973mgPotassium: 715mgFiber: 2gSugar: 5gVitamin A: 295IUVitamin B1: 1mgVitamin B5: 1mgVitamin C: 10mgCalcium: 55mgIron: 2mg
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