This is my favorite go to recipe after cooking Lechon Kawali. This recipe utilizes the pork broth you get when you boil pork belly to make into a delicious noodle soup that’ll warm anyone up. Perfect for when you or a loved one gets sick.
I’m not a fan of frying to be honest. I don’t like the oil splatter, the burns, the mess. Lechon Kawali, or commonly known as crispy pork belly, is usually deep fried. This recipe is a result of my disdain for frying because sometimes I just really have a craving for some delicious, fatty pork belly. The advantages of using and oven instead of deep frying are twofold: it’s less greasy, and it’s less mess. As an added benefit, since this recipe requires boiling the belly, you also end up with a nice pot of pork broth that you can use for soups.
Warning: despite being finished in the oven, it’s still really fatty and unhealthy. I don’t recommend eating this more than once a month.