I once asked my cousin, King, what his favourite dish was. His awesome answer: ‘fried’.
King was eating lechon kawali, deep-fried pork belly, at the time. As with Crispy pata, ingredients are simple, but a number of steps are required for perfect blistered skin and soft fatty meat, including frying at different temperatures. An oil thermometer is essential. Lechon kawali is also the base of binagoongan and often paired with Liver sauce.