Crispy pork anyone? I guess most Asians consider this one of the best ways you can make with pork, tender savoury meat topped with a crispy skin and melting fat what more could you ask for. There are many variations on how to cook this in Asia, in the Philippines there are also several ways to prepare it some fry them, some roast them and some do it the Chinese way like what we are posting today.
From the name alone you can guess that it has its Chinese influence, literally translated as Macau Style Roast Pork. So, what makes it different with the lechon kawali just the normal roast pork? Well first this dish is not fried but roasted, it is also spiced with Chinese spices like star anise and five spice powder mixed with popular Filipino ingredient like garlic and onions.
- 2.5 kg whole pork belly or cut into large slices
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 4 pcs star anise
- 1 tsp five-spice powder
- 1 tbsp freshly ground black pepper
- 1 head garlic, cut in half
- 1 large white onion quartered
- rock salt