Mighty Meaty

Halang-halang with lechon kawali

Halang-halang with lechon kawali | casaveneracion.com

My third version of halang-halang, that hot stew with coconut milk sauce. I’m ditching the traditional chicken this time and veering away from vegetarian cooking. This is halang-halang with lechon kawali, the richest and most satisfying, so far. I have to admit though that I am aiming for an even better one — halang-halang with bagnet — but that is something for another day.

This dish was cooked at the same time as its vegan counterpart. I had previously prepared a slab of lechon kawali (no frying, of course!) and I had fried cubes of firm tofu. At that stage, I really just needed to sauté the aromatics and cook the vegetables in the coconut milk. Admittedly, slow cooking the pork in coconut milk would have resulted in a tastier halang-halang. But this is a family with one vegetarian, three omnivores and only one cook. So, the cook must be flexible. I’ve learned how to do that so that I can whip up vegetarian and non-vegetarian versions of the same dish in one go. This halang-halang with lechon kawali is just another one of those times.

The recipe below assumes that you have already cooked your lechon kawali. Click here for the no-fry instructions. 

Halang-halang with lechon kawali
Servings: 3
Author: Connie Veneracion
Ingredients
  • 2 tablespoons cooking oil
  • half a bulb of garlic crushed
  • 1 large onion thinly sliced
  • 2-inch piece ginger sliced
  • 4 finger chilies cut in halves
  • salt to taste
  • pepper to taste
  • 2 cup coconut milk
  • 1 small chayote peeled, cored and cut into wedges
  • lechon kawali chopped or sliced
  • a few sprigs of spearmint
Instructions
  1. Heat the cooking oil in a pot. Saute the garlic, onion, ginger and chilies with a little salt and pepper until softened and fragrant, about five minutes with occasional stirring.
  2. Pour in the coconut milk.
  3. Add the chayote wedges. Bring to the boil, lower the heat, cover the pan and simmer for about 10 minutes.
  4. Taste the broth, add more salt and pepper, if needed.
  5. Add the lechon kawali.
  6. Add the spearmint and simmer for another minute.
  7. Serve at once.

casaveneracion.com Halang-halang with lechon kawali

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