Belly Up! Moochie’s Lechon Kawali is Served

“Belly Up! Moochie’s Lechon Kawali is Served”

The master of the kitchen is back! Chef Moochie has perfected the art of the crackle. In this vibrant restaurant scene, our favorite Shih Tzu chef is performing a table-side carving of his Signature Lechon Kawali. With a steady paw and a sharp knife, he’s slicing through layers of succulent pork belly and glass-like crispy skin, much to the delight of his hungry guests. From the “Lechon Inspector” Golden Retriever on standby to the cozy family atmosphere, it’s a five-star dining experience you won’t find anywhere else!

Chef Moochie’s Crispy Lechon Kawali Recipe
The secret to Moochie’s success is the “Boil, Chill, Fry” method. Here is how you can recreate this crispy masterpiece at home:

Prep time: 20 mins | Cook time: 1.5 hours | Servings: 4-6

Ingredients
The Pork: 1.5 kg Pork Belly (whole slab).

The Aromatics (for boiling):

1 tbsp Whole Peppercorns.

4-5 Dried Bay Leaves.

1 head of Garlic, crushed.

2 tbsp Salt.

Water (enough to submerge the meat).

The Dip (Sarsa): * Liver sauce (lechon sauce), or

Spiced Vinegar (vinegar, soy sauce, chopped onions, garlic, and chili).

Instructions
The Simmer: In a large pot, combine pork belly, salt, peppercorns, garlic, and bay leaves. Cover with water and boil for 45–60 minutes until the skin is tender but not falling apart.

The Dry-Out (Crucial Step): Remove the pork and pat it completely dry with paper towels. Prick the skin with a fork. For the ultimate crunch, let it air-dry in the fridge for at least 3 hours (or overnight).

The Deep Fry: Heat a generous amount of oil in a wok or deep fryer. Carefully place the pork belly (skin side down first). Fry until the skin becomes bubbly and golden brown. Flip and fry the other sides until crisp.

The Rest: Let the meat rest for 10 minutes before carving. This keeps the inside juicy!

Serve: Listen for the “crunch” as you slice it into bite-sized pieces. Serve with Moochie’s signature vinegar dip and warm rice.

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