Lechon Kawali

AJI-NO-MOTO® Umami Seasoning

Ingredients

  • 1 1/4 kilo (1250g) Pork belly, 1-2 blocks
  • 2 1/2 tsps. (12.5g) Salt
  • 1 pack (11g) AJI-NO-MOTO® Umami Seasoning
  • 5 pcs. (3g) Bay leaves
  • 1 1/2 Tbsps. (15g) Whole peppercorn
  • 6 cups (1500ml) Water
  • 4 cups (1000ml) Cooking oil

Procedure

  1. SEASON. Rub salt and AJI-NO-MOTO® on pork belly. Let it rest for at least 1 hour or overnight.
  2. BOIL. In a pot, combine pork belly, bay leaves, peppercorn, and water. Boil and simmer for 45 minutes or until tender. Drain then set aside to cool until skin is dry.
  3. DEEP-FRY. In a pan, heat oil. Deep-fry pork belly until golden brown and crispy. Let it cool completely.
  4. SERVE. Slice pork belly into bite-size pieces. Transfer to a plate, serve and enjoy.

Cooking Tips

After boiling the pork belly, you may place the pork belly in the fridge to help the skin dry faster for a crispier lechon kawali.

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ajinomoto cooking_time  Cooking Time: 1 hour and 30 minutes ajinomoto prep_time  Preparation: 60 minutes ajinomoto servings  Servings: 10 ajinomoto size  Serving size: 1 slice

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
543.8
Carbohydrates (g)
1.2
Proteins (g)
18.3
Fat (g)
51.5
Dietary Fiber (g)
0.6
Calcium (mg)
31.3
Iron (mg)
1.6
Sodium (mg)
623.3

Good to Know Nutrition Facts

Pork is a good source of Vitamin B12 that supports nerves and brain health.

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