An updated version of an old favorite. I posted my first roast pork belly with water spinach recipe on November 30, 2007, it has undergone a few minor revisions over the years but this one is so much better than all the previous ones combined.
What’s the big change? The simpler seasonings for the water spinach, for one. But, more significantly, the roast pork belly, lechon kawali to us Filipinos, is no longer tossed with the newly-cooked vegetables which lessens the risk that the deliciously crisp crackling-like skin will soften in the steam.
I haven’t fried lechon kawali in years. Ever since I learned how to achieve the same results using an oven, I’ve ditched the deep frying part completely and with no regrets whatsoever. Click here for instructions on cooking crispy pork belly with no deep frying.
As for the vegetable component of this dish… If you’re not sure what kangkong is, read this. If you’re in a part of the world where kangkong is not available, spinach is a great substitute.
- cooked roast pork belly, about 500 g. after cooking, cut into half-inch slices
- 2 bunches of kangkong (water spinach)
- 1 large onion
- 4 bird's eye chilies
- 4 cloves of garlic
- 2 tbsps. of cooking oil
- patis (fish sauce), to taste
- Rinse the kangkong well to remove grits. Cut two inches off the lower end and discard.
- Cut each stalk into three portions. Save the top leafy portion for another dish. Cut the middle and lower portion into one-inch lengths.
- Peel the onion, halve and slice as finely as you can.
- Thinly slice the chilies.
- Mince the garlic.
- Heat the cooking oil in a frying pan. Saute the onion, chilies and garlic until fragrant. Toss in the kangkong. Season with patis. Stir fry for about two minutes or just until the kangkong stalks are done.
- Cover the bottom of a shallow bowl with the cooked kangkong. Top with the sliced roast pork belly. Serve hot with rice.