Search results
Results from the WOW.Com Content Network
Lechon kawali, also known as lechon de carajay or litsong kawali in Tagalog, is a Filipino recipe consisting of pork belly slabs deep-fried in a pan or wok (kawali).It is seasoned beforehand, cooked then served in cubes.
Bagnet (Northern Ilocano and Tagalog pronunciation:, Southern Ilocano pronunciation:), also locally known as "chicharon" or tsitsaron in Ilocano, [1] is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. It is seasoned with garlic, black peppercorns, bay leaves, and salt.
A more modern twist on the classic Filipino kare-kare uses a different dish as the main meat for this dish. Pork is one of the most economical and easiest meats to cook. The most common meats repurposed for kare-kare are lechon (which is also used for lechon kawali) [ 4 ] and crispy pata (crispy pork shank).
Lechon sauce Also known as liver sauce, breadcrumb sauce, and all-around sauce. A sweet, tangy, light-brown sauce used as dipping sauce for roasted and fried dishes, especially lechon and lechon kawali. Made from ground liver or liver pâté, vinegar, sugar, and spices. Manong's sauce/Fishball sauce Literally 'Mister's sauce'.
Kadyos, baboy, kag lanka, commonly shortened to KBL, is a Filipino pork soup or stew originating from the Hiligaynon people of the Western Visayas islands. The name of the dish means "pigeon peas, pork, and jackfruit"; the three main ingredients. The soup is also traditionally soured with batuan fruits (Garcinia binucao).
Lechon baka - whole cow slowly spit-roasted over hot coals. The term may also apply to roast beef in general, even when only using specific cuts. [19] [20] Lechon manok – spit-roasted chicken dish made with chicken marinated in a mixture of garlic, bay leaf, onion, black pepper, soy sauce, and patis (fish sauce).
The term lechon has also become generalized as a loanword for anything spit-roasted over coals. It is also used for other Filipino dishes like lechon manok (native roasted chicken) and lechon baka (a whole cow spit-roasted Filipino-style), thus lechon made from whole pig is differentiated as "lechon baboy" (literally "pig lechon"). [16] [17] [18]
Chicken or seafood versions of the dish are usually called tinola.Nilaga is very similar to other dishes like bulalo, linat-an, lauya, and cansi.Nilaga can be distinguished in that it has a broth (bouillon) base, made with tender meaty and fatty cuts of beef or pork.