Lechon Kawali means pan-roasted pork and is a favorite dish in the Filipino cuisine. Its impressive presentation and rich flavors make lechon kawali the pinnacle of Filipino hospitality.
Serves 4 to 8
2 lbs (900 g) pork belly or pork shoulder, skin on
2 tbsp kosher or sea salt
2 small bay leaves
4 cloves garlic, chopped
1 small onion, diced
1/4 cup (50 ml) soy sauce
With a paper towel, thoroughly dry the skin of pork and score the skin every ½ inch with a sharp knife. Then rub the salt into the skin of the pork to draw out as much moisture as possible.
In a shallow baking dish, combine the garlic, onion, soy sauce and bay leaves. Gently lay the pork in the baking dish, meat down skin up. Keep the skin dry and marinate uncovered in the fridge for one hour.
Preheat your oven to 425˚F. Use a roasting pan with a roasting rack. Line your roasting pan with aluminum foil and place your marinated pork onto the roasting rack. Discard marinade and place the rack on top of foiled pan.
Roast the pork for 1 ½-2 hours. Pork meat should reach 155˚F. Take temperature. Let pork sit for 15 minutes outside of oven before slicing.