Roasted Lechon Kawali and Bottled Pickled Peppers
by Chef Boy Logro
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INGREDIENTS:
1 kg pork liempo without bones
4 pcs bay leaf
1 tsp peppercorns
2-3 pcs celery stalks
Water for boiling
Oil for deep frying
1 tbsp rock salt
INSTRUCTIONS:
1. Boil the slab of pork in water with sliced celery, bay leaf and peppercorns.
2. Boil it until tender.
3. Once the pork is cooked, let it dry.
4. Poke the pork skin with fork and rub it with rock salt.
5. Deep-fry the pork slab until crispy.
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