Pork

Fishball Noodle Soup (Pork Broth)

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.

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Baked Lechon Kawali

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.

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