I initially planned on making Lechon Kawali to take for our New Year's Eve dinner. Being afraid of hot cooking oil splattering over me, I decided to use the oven. It did not turn out the way I wanted and ended up not taking it to the party. In an attempt to salvage the almost burnt top but did not get crispy slab of pork, I decided to do it the original way. Deep frying of course worked! Served with steamed vegetables in a ginger soy vinaigrette to balance all that calories!
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