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Chex Mix
Lidey Heuck
239 ratings with an average rating of 4 out of 5 stars
239
1 hour, plus cooling
Updated Nov. 30, 2023
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Cook the pork: Place the pork, onion, garlic, bay leaves, salt, peppercorns and soy sauce in a large pot. Add enough water to cover the pork by about 2 inches. Partially cover with a lid and bring to a boil over high. Reduce to medium and cook at a lively simmer until the skin is fork tender, about 45 minutes. If desired, drain the broth and reserve to use as stock.
Dry the pork: Heat the oven to 275 degrees. Place a wire rack on a sheet pan (you can line the sheet pan with parchment or aluminum foil for easier cleanup); place the pork on top. Pat the pork with paper towels. Grab a handful of wooden skewers, and evenly puncture the skin. (Alternatively, you can score the skin every ¼ inch.) Season both sides generously with salt. Place in the oven until the skin is completely dry, 1 to 1½ hours.
Prepare the vinegar sauce: In a small bowl, add the vinegar, garlic, chiles, 1 teaspoon salt, black pepper, to taste, and soy and fish sauces, if using. Stir until the salt is dissolved.
Fry the pork: Fill a deep wok or Dutch oven with about 1½ inches of oil, and heat to 370 degrees over medium-high. Using tongs, place one slab, skin side down, in the hot oil. Stand back just in case there’s excess moisture trapped in the pork; it might splatter. Fry until the pork is golden brown and the skin is crisp and bubbled, about 6 minutes. Adjust the heat as needed to maintain the temperature. Carefully flip the pork and fry the meat side, continuously ladling oil over the skin, until it takes on a little color without drying out, 1 to 2 minutes. The skin should be crispy and the meat should be tender and juicy.
Remove the lechon kawali and return it to the wire rack to cool slightly. Repeat with the remaining pork slabs. Once cool enough to handle, chop the fried pork into bite-size pieces. Serve immediately with the vinegar sauce for dipping, and a side of rice, if you like.
For anyone who is adverse to frying like me, you can get the same crispy effect with broiling in the oven. But watch it like a hawk!!!
I followed the instructions closely and the pork came out perfectly cooked, but a little plain without the sauce. The sauce itself was bright and vinegar-forward. I did not have fish sauce to use, but when I make in the future I’d definitely try to give the dipping sauce some more umami in some way, maybe with fish sauce or maybe play with a Chinese-inspired slightly sweet, thicker sauce.
This can also be done in the air fryer after boiling. The skin is crispy and amazing.
Peter, thanks for the tip. Do you remember a temperature & time for the air fryer? Did you still dry it out in the oven first?
It is even better paired with the thick brown Lechon sauce which Filipinos call "sarsa"--made of liver (usually chicken but pork or beef would also do), vinegar, bread crumbs (for thickening), onions and garlic. It is sold by the bottle in the Philippines.
For anyone who is adverse to frying like me, you can get the same crispy effect with broiling in the oven. But watch it like a hawk!!!
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