4.285 Lechon Kawali with Adobong Sili

Cycle 4 – Item 285

17 (Thu) October 2013

Lechon Kawali with Adobong Sili

3.0

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with the Family

LUNCH

Let’s not spend any money on decor, inside or out.
Pyongyang-style MNM restaurants are typically frequented by old men (see the two tables on the right), but the trend is slowly shifting towards a younger, and female, clientele (see the other tables), especially in Gangnam.
The (second) best MNM in town.

DINNER

Lechon Kawali is a Filipino dish.  It consists pork belly, typically simmered in water, seasoned with salt and/or soy sauce and/or fish sauce, as well as pepper, garlic, bay leaves, and other aromatics, for a couple hours until super tender, cut into bite-sized pieces, then deep-fried to make everything crispy on the outside and silkier/oilier/mushier/oozier on the inside.  The pieces may be eaten on their own or as part of another dish.  One of the all-time Philippine classics.  The “lechon” is somewhat misnomeric, deriving from the same etymological source as, but actually having nothing to do with, roasting.

Another recipe from Adobo Road Cookbook, I paired the pork bellies with adobo bell peppers (sili), balancing the tartness of the latter with the richness of the former.

It was so good at first that it was kinda gross in the end.  W and I tucked in like mad -the kids, maybe they had some instinctive fail-safe, but they weren’t really into it – until the plate was clean.  Soon enough, we both felt greasy queasy.

(See also MUL NAENG MYEON)

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)

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