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CASA Veneracion

CASA Veneracion

Connie Veneracion Cooks Modern Filipino

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You are here: Home / Cooked With Vegetables / Roast Pork Belly With Water Spinach (Lechon con Kangkong)

Roast Pork Belly With Water Spinach (Lechon con Kangkong)

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.

Roast Pork Belly With Water Spinach (Lechon con Kangkong) | casaveneracion.com

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.

Lechon con kangkong (roast pork belly with water spinach)

Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 2 to 3
Author: Connie Veneracion

Ingredients

  • roast pork belly about 500 g. after cooking, cut into half-inch slices
  • 2 bunches kangkong (water spinach)
  • 1 large onion
  • 4 bird's eye chilies
  • 4 cloves garlic
  • 2 tbsps cooking oil
  • patis (fish sauce) to taste

Instructions

  • 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.
Do you like seriously Asian food?Check out Devour.Asia!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

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10/17/2015 : See more in Cooked With Vegetables Mighty Meaty Modern Filipino, Crispy Roast Pork Belly, Keto (Low Carb), Pork

About Connie Veneracion

Hello and welcome! I'm a retired lawyer and columnist, wife for 29 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes we have cooked at home since 2003.

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