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Lechon Kawali (pan fried crispy pork)

Lechon kawali….its a deep fried crispy pork (in tagalog-pampabata)… Usually if you dont want to live long, eat this(just joking)..this dish is best paired with burong mustasa, pakbet or other veggies… Did you know that pork is a great source of protein in your diet. A 100g portion of pork provides you with about half of the protein you need in the day. Warning: eat reasonable portion size of pork, cause excessive eating may cause heart related problems…..


  • 500 gms pork belly
  • 2-3 pcs bay leaves
  • 1 tbsp peppercorns
  • 1 tbsp salt
  • 1 liter water
  • oil for frying


  • in a frying pan, heat oil then fry pork. whisk with water to become crispy. just be carefull because oil may splash.
  • fry until golden brown and crispy. cut into serving size, best served with mang tomas or vinegar mix (onion, vinegar, chillies, garlic) and best paired with burong mustasa..(see my blog’s burong mustasa recipe)
  • Enjoy!!!!!!!!!

Burong Mustasa (preserved mustard greens)

This recipe “burong mustasa” is my wife specialty. Actually, it was originated from her grand mother…  It is excellent as it is without cooking but you can also add salted egg, onions & chillies.  Great as a side dish and best paired wirh fried dishes such as fish, pork or chicken.

Did you know that mustard greens are low in calories and contain a large amount of antioxidants. They provide an excellent source of
vitamins B6, C, and E, folic acid, calcium, carotenes,  manganese, copper, and fiber.  Their high content of nutrients is also supportive of bone health.


•1 kl mustard greens, washed and dried
•3 cups rice water
•1/2 cup seasalt


  • Leave mustard greens at room temperature or under the sun until limp-dry but not yellow.
  • Place greens in a colander and then sprinkle with salt.  Heat rice water until just boiling.  Remove from heat and let cool.
  • Place greens in a jar or any glass container with cover.  Pour  rice water until it covers the greens.
    Cover and set aside in a cool, dry place.
  • Mustard greens are ready when rice water is sour. (approximately 3 – 4 days)


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