Lechon Kawali Tacos by Mikayla Pabroada
Indonesian Shrimp Fried Noodle by Regine Tija
October 25, 2021
Kinilaw (Filipino Ceviche) by Anthony Trabasas
October 25, 2021
Lechon Kawali Tacos by Mikayla Pabroada
Lechon Kawali with Pickled Papaya is Roasted Pork Belly with Crispy Skin, served with pickled papaya, red onions, and carrots. Garnished with thinly sliced jalapenos. This delicious recipe was developed by a student of the Food and Finance High School, Mikayla Pabroada, for the 2021 Food Education Fest.
For more information, please visit the Food Education Fund's website:
https://www.foodeducationfund.org/
Ingredients
Directions
Preheat the oven at 350 degrees fahrenheit.
Score the meat side of the pork belly; and seasoned it with soy sauce, brown sugar, black pepper, and garlic powder.
Make a tin foil boat to hold the pork belly. Make sure the skin side is dried and poke some holes in the skin.
Add a kosher salt to the skin to make sure the skin is covered with salt.
Bake for one hour
After an hour, brush off the salt and put the pork belly into a baking rack and brush on vinegar to the skin of the pork belly.
Bake it for another 25 mins at 450 degrees fahrenheit.
In a saucepot, add vinegar, sugar, salt, and pepper. Bring it to a boil over medium high heat.
In a mixing bowl add the green papaya, carrots, and red onions.
Pour the liquid into the green papaya mix.
Let the mixture cool and store in a mason jar or in food containers.
Cut the pork belly about one inch.
In a small plate, put the pork belly and for garnish add the pickled papaya and thinly sliced jalapenos (almost transparent).
Shop this recipe
Ingredients
Directions
Preheat the oven at 350 degrees fahrenheit.
Score the meat side of the pork belly; and seasoned it with soy sauce, brown sugar, black pepper, and garlic powder.
Make a tin foil boat to hold the pork belly. Make sure the skin side is dried and poke some holes in the skin.
Add a kosher salt to the skin to make sure the skin is covered with salt.
Bake for one hour
After an hour, brush off the salt and put the pork belly into a baking rack and brush on vinegar to the skin of the pork belly.
Bake it for another 25 mins at 450 degrees fahrenheit.
In a saucepot, add vinegar, sugar, salt, and pepper. Bring it to a boil over medium high heat.
In a mixing bowl add the green papaya, carrots, and red onions.
Pour the liquid into the green papaya mix.
Let the mixture cool and store in a mason jar or in food containers.
Cut the pork belly about one inch.
In a small plate, put the pork belly and for garnish add the pickled papaya and thinly sliced jalapenos (almost transparent).