inthekitchen
Lechon Kawali, Taro Gnocchi & Beet Purée
A Filipino staple at family gatherings, lechon is a crispy, seasoned pork belly traditionally deep-fried in a
kawali pan. Allan’s version incorporates aromatic lemongrass and favourite local root veggie, beets.
INGREDIENTS
Lechon Kawali (Pork Belly)
1 lb pork belly
1 tsp Hawaiian sea salt
1 Tbsp whole peppercorns
3 bay leaves
3 cups vegetable oil
2 bottom stalks of lemongrass
Beet Purée
4 small beets
1 Tbsp honey
2 Tbsp olive oil
1/8 cup water
Pinch of salt and pepper
Taro Root Gnocchi in Brown
Butter
2 lb taro root
3/4 cup flour
1 tsp Kosher salt
1 large egg, lightly beaten
2 Tbsp butter
4 bunches beet microgreens
(Fresh Forage)
1/4 cup edamame
METHOD
Lechon Kawali (Pork Belly)
1. Place pork belly in pot.
Fill with water until pork is
covered. Add peppercorns, bay
leaves, lemongrass and simmer 45
minutes until meat is tender.
3. Rub meat with salt. For a
crispier skin, cover and refrigerate
overnight to dry out pork.
4. Heat oil to 375°F and fry meat
(7-10 minutes). Transfer to paper
towels to drain excess oil.
5. Sprinkle with Hawaiian sea
salt, slice and set aside for
plating.
Beet Purée
1. In medium pot, boil beets
until tender (15-30 minutes).
Drain, cool and peel.
3. Place beets, honey, olive
oil and salt and pepper in food
processor. Blend until smooth.
Taro Root Gnocchi in Brown Butter
1. Peel taro. Boil until tender
(approximately 45 minutes). Drain
and cool.
2. Pass through potato ricer or food
processor for finer consistency.
3. Lightly flour work surface. Add
egg, taro, and flour. Mix with hands
until dough forms. For fluffier
gnocchi, do not over mix.
4. Roll dough into rope
(approximately 3/4“ in diameter).
Cut pieces into desired shape.
5. Boil water in medium pot. Cook
gnocchi until floats to surface.
6. Strain and set aside.
7. In saucepan, melt butter on high
heat until brown flecks develop.
Remove from heat.
8. Toss gnocchi in browned butter
and sautée (5-7 minutes). Add salt
to taste.
9. Plate, garnish and serve.
Yield 4 servings
ciao! / feb/mar / two thousand eighteen
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