Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Filipino Lechon Kawali
Boiled then deep-fried pork belly with shatteringly crisp skin — Filipino home-style crispy pork.
↓ Jump to recipe⏱️
15 minPrep🔥
2 hrCook🍽️
5Serves📊
MediumLevelAdvertisement · placeholder
Ingredients
- 1kg pork belly, in one piece
- 1 tbsp salt
- 1 tbsp black peppercorns
- 5 bay leaves
- 1 onion, halved
- Oil for deep frying
- Lechon sauce or soy-vinegar dip
Instructions
- Boil pork belly in salted water with peppercorns, bay and onion for 1 hour.
- Drain; cool fully — ideally chill overnight.
- Dry the skin thoroughly.
- Deep-fry in 180C oil skin-side down for 10-12 minutes until shatteringly crisp.
- Drain; rest 5 minutes.
- Chop into chunks.
Advertisement · placeholder
Tara’s tips
- Drying overnight in the fridge gives the crispiest finish.
- Stand back when frying — water in the skin spits.
Serving suggestions
- Serve with rice and dipping sauce.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Air fryer version?
200C for 30 minutes — works but less crispy.
You might also like
Related recipes
Pakistani
Indian
Palak Paneer
Soft cubes of paneer in a smooth, gently spiced spinach sauce — comforting, green and surprisingly…
Italian
Spaghetti Aglio e Olio
The quiet hero of Italian cooking — spaghetti tossed with garlic, good olive oil and a…