Crispy Filipino lechon kawali gets a new zesty home inside of a taco.
For the pork:
2 lbs pork belly
6 cups water
½ cup soy sauce, plus more for basting
4 bay leaves
1 head of garlic, cloves separated but skin on
1 tbsp whole black peppercorns
1 tbsp coconut oil
For the quick-pickle atchara:
½ cup cabbage, shredded
½ cup carrots, shredded
½ cup red onion, thinly sliced
2 garlic cloves, thinly sliced
1 tbsp ginger, sliced or minced
2 serrano chili, thinly sliced
½ cup white vinegar
2 tsp sugar
Salt to taste
For the rest:
Crema or sour cream to serve
Fresh chopped cilantro
In a large pot, add water, pork belly, bay leaves, garlic, soy sauce, and black pepper. Bring to a boil and then lower heat to simmer for 1 hour or until the meat is tender.
Place cooked pork belly on a tray with a rack and pat dry. Allow to cool and chill in the fridge for at least 2 hours or overnight.
Meanwhile, make the pickle. Combine all ingredients in a bowl, transfer to a jar, and chill in fridge.
Slice the skin down the middle. Brush all over with soy sauce. Then rub coconut oil all over. Bake at 400°F until the skin is very crispy and crackly.
To serve, slice lechon into bite-sized pieces and place on top of corn tortillas with the atchara, crema, and cilantro.
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