Lechon Kawali

Yesterday's dinner was lechon kawali.  This dish is always a hit with the family.  Our secret to making the skin crispy without drying out the meat, is to slowly drizzle hot oil onto the skin using use a fish turner spatula.  This makes the skin extra crispy while the meat remains tender.

Of course we can't forget the sawsawan.  Usually vinegar with garlic is partnered with this dish.  But for those like me who don't like vinegar, my dipping sauce is spicy soy sauce.  I chop up an onion and 1 siling labuyo, pour about a tablespoon of soy sauce, add  some water,  then put in about a teaspoon sugar.  Just mix everything together to have a delicious dipping sauce.