Lechon kawali and potatoes with white gravy
Lechon kawali does not really reheat well because the rind does not go back to that crackling-like crispness that it has right after cooking. How to serve it? Don’t capitalize on the rind. Capitalize on the fact that you have a very tasty cooked pork that you can mix with just about anything to make a simple braised dish, a cheater’s stew or even a soup. In this recipe, day-old lechon kawali is paired with potato wedges in a creamy white gravy.
Contrary to common belief, gravy is not necessarily brown. In fact, brown gravy is only one of many types of gravy. I know it can be a little hard to imagine in a culture where gravy is defined by the thick brown sauce that accompanies fried chicken but that’s the truth. Gravy can be white, cream, light brown or dark brown. The base can be meat broth, vegetable broth, milk or cream — and that’s a pretty short and very incomplete list.
- 4 tbsps. of butter
- 4 tbsps. of flour
- 2 c. of meat broth (you may need more)
- 2 to 3 c. of cut up lechon kawali (see instructions)
- 4 to 6 potatoes, boiled for 10 minutes, peeled and cut into wedges
- 4 tbsps. of cream
- a pinch of nutmeg
- salt and pepper, to taste
- chopped parsley
- In a thick-bottomed pot, melt the butter and add the flour to make a blonde roux.
- Pour in the broth, little by little, stirring as you pour.
- Add the lechon kawali and potatoes. Season with salt, pepper and nutmeg. Cover and simmer for about 10 minutes until the potatoes are cooked through. Remember to stir and scrape occasionally to prevent scorching at the bottom of the pot. If the sauce appears too thick, add more broth, about a quarter cup at a time.
- Stir in the cream. Taste, adjust the seasonings, if needed.