Lechon Kawali Bao Recipe
Eickman's pork belly, mang tomas sauce, pickles, fried garlic
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Belly
In a large pot, combine the pork belly, water, salt, peppercorns, and garlic. Bring to a boil over high heat, then reduce to a simmer. Cook for about 1.5 to 2 hours, or until the pork is tender.
- 2
Cool and Dry the Pork Belly
Once cooked, remove the pork belly from the pot and let it cool. Pat it dry with paper towels to remove excess moisture.
- 3
Fry the Pork Belly
Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Once the oil is hot, carefully add the cooled pork belly. Fry until the skin is crispy and golden brown, about 8-10 minutes. Remove and drain on paper towels.
- 4
Assemble the Bao
Steam the bao buns according to package instructions. Once steamed, slice the crispy pork belly into bite-sized pieces and place them inside the bao buns. Top with Mang Tomas sauce, pickles, and fried garlic.
- 5
Serve
Plate the bao and serve warm, enjoy your Lechon Kawali Bao!
