Last week when I was down with some kind of flu, there were two days when I really couldn’t get up to do the cooking, and we lived on pizza (from Domino’s) and tacos (from Army Navy). I’m sure they were good but to a sick person, everything has that generic cardboard taste. So, the first opportunity that I felt well enough to move around in the kitchen, I cooked a meal that I made sure would taste nor look nothing like cardboard. Deep bold flavors. Lots of colors. Exciting textures. But without too much work. I was, after, still trying to get well.
The meal I could prepare without fuss was lechon kawali. There was a huge slab of pork belly in the freezer which I put in a pan with water, lots of rock salt, a whole head of garlic, a whole onion and a generous amount of peppercorns. I simmered it until tender then into the turbo broiler it went where it grilled for about 40 minutes (it was a large piece of pork) until the rind was puffed and crisp. Yes, that’s how I’ve been cooking lechon kawali in years — no frying.