Happy days when you have your family around and eating home cooked meals. This is one of many gatherings. I miss it and I am looking forward to going back to Camiguin for an overdue visit to my parents house and see where they are buried alongside with all the other family members that has left us. It will also the first time that I have been back (last time was when I was 17 yrs) and also for my husband to visit this Island paradise that I’ve told him about and showed him pictures.
Aside from lechon paksiw, lechon kawali is another variant of the popular Filipino dish called lechon. Lechon kawali involves chopping the meat into small pieces, boiling it, and then frying it.
Lechon Kawali Recipe Ingredients:
* 1 kilo pork with fat (cut into chunk cubes)
* 1 head of garlic (diced)
* 1 onion (diced)
* 2 laurel leaves
* 2 teaspoons salt
* 1 teaspoon cracked black pepper
* Oil
Lechon Kawali Sauce Ingredients:
* 1/4 cup vinegar
* 1/4 cup soy sauce
* 4 cloves garlic (minced)
* 3 pieces chili pepper (minced)
* Juice of 1 calamansi
* 1/2 teaspoon brown sugar
Lechon Kawali Cooking Instruction – How To Cook Lechon Kawali
1). Boil pork in water, salt & pepper, garlic, onion and laurel leaves.
2). Lower fire and let simmer until pork is tender.
3). Strain well.
4). Deep fry the pork in hot oil until crunchy.
5). For the sauce. mix well all the sauce ingredients in a bowl.
Lechon Kawali is now ready. Serve hot with the tasty sauce.
It me birthday and so I thought I would wish all the March Birthday friends, family a big SHOUT OUT FOR ALL THE MARCH BABIES… and wish them all a HAPPY BIRTHDAY and hope that they have/had a wonderful day with lots of laughter, fun with family and friends! Some are ARIES and some are PIECES…so HAPPY BIRTHDAY TO ALL PIECES/ARIES MARCH BABIES!
March 1st: March 16th:
Michael Lucas Roy Rasmussen
Christina Chan Julia Svec Stefanko
George Pasley March 18th:
March 2nd: Nick Picou
Chip Schutzman Sharlyn Ann Willkom
Cyndi Brown – newly engaged! CONGRATS!! <3 Fabiana Lorenz
Jerrica Snyder – newlywed! CONGRATS! <3 March 24th:
March 3rd: Tina Woodthorpe
Madra Rua Park Circle – miss you guys! March 25th:
March 4th: Merbeth Willkom, Stacy Oliver
Jacob Johnson – keep on making wonderful Jake! NAB loves JACOB!
March 5th: March 26th: (share with a few ppl)
Rosalie Geraline Allas Gigi Willkom
Darrill Barba Dan Conover
March 6th: Rocky Stone
Chris Stephens Chef Eric Gaffin
Katie Herzig March 27th:
Helal Uddin Carlo Audrey Chaves Magali Willkomm
March 7th: Andre Pope – missing ur BBQ!
Ermarie Shane Manalo March 28th:
March 8th: Mike Leko
Nack Willkomm March 29th:
March 9th: Gene Cuares
Christina Wheeler – miss ya! Claudine Butscher
Justin Williams Buroyboy Cardinez
James King March 30th:
March 10th: Helen Kellermayer Willkomm
Glenn Hughes Vince Boboy Borromeo – RIP
March 11th: Laurel LaFlamme
Jeff Hirsch March 31st:
Michael Winner Alli Smith
Rebecca Bratcher
March 12th:
Amanda Skinner
Toru Yamauchi
March 13th:
Jennifer Beth
March 14th:
Estela Mirasol – long time no see dear cousin and classmate!
One of my all time favorite food…it brings back memories of home and family breakfast of being young and carefree with not a worry in the world… Mom cooking, fun times at the kitchen table with all of us..yeah, days gone by but memories linger. Thanks Philippines Foods & Recipes…
Longganisa is a native delicacy here in the Philippines. The seasonings vary depending on the regional origin. Lucban and Vigan longganisa are garlicy, for instance. Longganisa comes in various sizes as well. Some are made with beef or chicken instead of pork. Sweet or spicy, small or large, longganisa is a popular Filipino breakfast item.
In this post, you will know the recipes and learn how to cook or prepare the Skinless Longanisa; a popular variant of Longganisa.
500 g. of ground lean pork
3 tbsp. of finely minced garlic
1 onion, finely chopped
2 tbsp. of tomato paste
2 tbsp. of rice vinegar
2 tbsp. of soy paste
1 tsp. of salt
1 tsp. of pepper
4 tbsp. of dark brown sugar
1 tbsp. of fine unsweetened bread crumbs
1 egg, beaten
1 c. of cooking oil
12-15 pcs. of kitchen wax paper, 6? x 6? in size
1). Mix together all the ingredients except the cooking oil and the wax paper. Divide into 12 to 15 portions, depending on the size you prefer. Form each portion into a log about 1? to 1-1/3? thick. Place on a piece of wax paper and roll firmly and as tightly as you can. Repeat for the remaining portions. Stack on a covered container and chill in the fridge for at least 2 hours.
2). Heat the cooking oil in a wide skillet or wok until it starts to smoke. Fry the longganisa in hot oil until browned. Drain on paper towels.
Enjoy eating your skinless longanisa. It is best served with fried eggs and garlic fried rice.
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