In honor of Filipino American History Month, I had to include a classic—lechon kawali, aka crispy pork belly. This version’s oven-cooked and simple to make, but it takes a little planning. The secret to that shatteringly crisp skin? Let the pork belly sit uncovered in the fridge for at least 24 hours to dry out. Trust the process. Recipe below: 1.5lbs Pork Belly (skin on boneless) poke holes Spice mix: 1Tbs brown sugar 2tsp salt 1/2 tsp garlic powder 1/2tsp five spice Leave in fridge uncovered m
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In honor of Filipino American History Month, I had to include a classic—lechon kawali, aka crispy pork belly. This version’s oven-cooked and simple to make, but it takes a little planning. The secret to that shatteringly crisp skin? Let the pork belly sit uncovered in the fridge for at least 24 hours to dry out. Trust the process. Recipe below: 1.5lbs Pork Belly (skin on boneless) poke holes Spice mix: 1Tbs brown sugar 2tsp salt 1/2 tsp garlic powder 1/2tsp five spice Leave in fridge uncovered m
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