Set out a scale and the equipment for Lechon kawali. Heat to 350°F / 177°C oil and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, garlic, bay leaf, black pepper, neutral oil, rice vinegar, soy sauce, kosher salt. Lechon kawali is cooked in Luzon as its own plate, not as a copy of a restaurant menu. Simmer the pork with garlic and bay, dry it, and fry it until the outside shatters. Belly is the usual cut. Tenderloin, boiled then fried, is the pork this pantry weighs. Amounts are for 4 from foods this library can count.
