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Lechon Kawali (Crispy Fried Pork with Papaya Sauce)

Featured in the Honolulu Star-Advertiser on December 20, 2017.



Lechon Kawali (Crispy Fried Pork with Papaya Sauce)

  • 2 pounds pork belly
  • 2 stalks celery, cut in half
  • 1 onion, quartered
  • 3 tablespoons salt
  • Vegetable oil for frying
  • 1 1/2 cups minced half-ripe papaya
  • 1 tablespoon grated ginger root
  • 1/2 cup sugar
  • 2 tablespoons white vinegar
  • 2 tablespoons cornstarch
  • 1/4 cup water


In a large saucepan, cover pork with water; add celery, onion, and salt. Cover and simmer for 1 hour. Drain, reserving 1 cup of stock. Cut pork crosswise in 1/2-inch slices.

Heat oil to 400°F. Fry pork for 10 minutes until pieces are crisp, using a splatter guard to prevent excess splattering. Cut into bite-size pieces.

In a small saucepan, combine papaya, ginger, and the reserved 1 cup stock. Bring to a boil. Add sugar and vinegar; cook for 2-3 minutes. Combine cornstarch and water; stir into sauce and cook, stirring constantly until thickened. Serve with pork. Serves 10.

Approximate Nutrient Analysis per serving:
600 calories, 55 g fat, 18 g saturated fat, 65 mg cholesterol, 1500 mg sodium, 17 g carbohydrate, 1 g fiber, 13 g sugar, 9 g protein


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