Instant Pot Lechon Kawali

     I'm so happy I've finally made the attempt to make on of my favorite Filipino comfort foods in the Instant Pot which was Lechon  Kawali. I've made this several times in the oven but with its high fat content and with the high oven temperature, it would smoke out my kitchen. Plus it took a while for it to cook too. So since I've been slowly trying to convert nearly everything I cook via stove top or oven,   I knew there had to be a way to at least prep cook the pork belly and finish off with broiling the top layer of fat.

     My local Costco sells pork belly cut into about 2-inch or so thick slices. I normally use his cut of meat to marinate in a char siu sauce and layer grill on the BBQ. I finally had a very late epiphany to try to make Lechon Kawali with it and finally did so a few days ago. I just seasoned each pork slice with black pepper and garlic salt, added 1 cup of water to the IP liner, and set the cooking time for 20 minutes. Once done I sliced each pork piece and baked for 10 minutes. Set oven to broil and broiled each side for about 7 minutes each time. Everything worked in my favor and it turned out SO delicious! 

     I maybe could have broiled it a little more longer but I got impatience and hungry 😝. Next time I make this though, I'm going to try the baking and broiling without slicing up the pork beforehand. I'll just leave it in whole slices so I can get the top layer of fat more crispier. 

     After the Lechon was done cooking, I turned it into a specialty dish well known at a local Filipino restaurant in Hawaii (Thelma's of Waipahu) called the Thelma's Special. Which is pretty much lechon with chipped yellow onions, chopped tomatoes, and seasoned with shoyu and apple cider vinegar. I got my Waipahu raised hubby's seal of approval and said it's nearly like the real thing 😄. So for your eating pleasure here is the recipe.

INSTANT POT LECHON KAWALI & "THELMA'S SPECIAL"

INGREDIENTS:

4 lbs boneless pork belly 

Black pepper 

Garlic salt

1 cup water

DIRECTIONS:

Season all sides of pork belly with black pepper and garlic salt. Add water to instant pot liner. Add pork slices to liner. Cover with lid and set timer to manual for 20 minutes. Be sure valve is at sealing. When timer is done, let NPR 10 minutes and then QPR. Heat oven to bake at 400 degrees. Remove pork from IP. Slice pork into 1-inch pieces and place onto wire rack on a baking sheet. Bake for 10 minutes. When done, change oven temperature to broil. Broil one side of pork for about 7 minutes or until you see it crisping over enough...just keep your eye on it. Remove from oven and flip pork pieces to opposite side and broil the other side to repeat process. Once done remove from oven and let cool. Serve with lechon sauce or use pork to make your very own "Thelma's Special".


"THELMA'S SPECIAL"

INGREDIENTS:

2-3 ripe tomatoes, chopped
1/2 yellow onion, diced
1/2 cup shoyu
1/2 cup apple cider vinegar

DIRECTIONS:

Place cooked lechon in bowl. Add tomatoes and onions. Mix shoyu and vinegar. Pour about half of mixture over pork and vegetables. Add more to taste. Then ENJOY!

Instant Pot: Chicken Papaya

We've been experiencing 35*+ weather lately. Even got some snow today and expecting freezing rain overnight. Made chicken papaya for dinner last night and it was such comfort food for this weather. 

Instant Pot: Chicken Papaya

Ingredients:

3 lbs defrosted chicken wings

1 large green papaya, peeled, seeds removed, and cut into 1-2 inch cubes

2 medium chopped tomatoes 

1/2 onions sliced

1-2 tbsp minced garlic

2 tbsp patis, more can be added to taste

2 cups water

Shoyu to taste

Black pepper

Coconut oil

Directions:

Hit sauté. Add some coconut oil, onions, and garlic and cook 1-2 min. Add tomatoes and store 1-2 min. Add chicken wings, water, and patis. Stir. Close lid and move valve to sealing. Cancel sauté and hit chicken option. Adjust time to 5 minutes. Let NPR for 10 minutes and then QPR. Add papaya and stir. Reclose lid and change valve to sealing. Cancel keep warm and hit soup option. Adjust time to 2 minutes. Let NPR 10 min and then QPR. Add black pepper, shoyu, and more patis to taste. Enjoy!

**I wasn't sure about cooking the papaya at the time time with the chicken for fear of turning it into mush. After I did the second round of cooking I kind of overlooked the wings and the papaya was perfect but still al dente. I could very well cooked everything all at once for 5 minutes and it would've turned out fine. I have one more green papaya left, maybe I'll make another batch of soup to test that theory 😝.

Instant Pot Pork & Tabungao (Opo Squash)

I make this Filipino dish all the time over the stove. It's such comfort food for us and we like it soup like. When a make the Filipino Port Guisantes (Pork & Peas) a few weeks back in the Instant Pot, I knew I could do the same with this dish too. This too took only seven minutes cooking time (after pressurizing) in the IP when it normally takes about an hour total over the stovetop. 

Here's the recipe!

Instant Pot Pork & Tabungao (Opo Squash)

3 lbs chopped pork butt or shoulder

1/2 onion sliced

2 tbsp minced garlic

2 ripe tomatoes, chopped

2 medium sized tabungao (Opo squash), peeled and sliced

1/4 cup patis (fish sauce), 

1 cup chicken broth

2 cups chichiron (fried pork rinds), optional

1 cup dried shrimp, optional 

Black pepper to season 

Oil

Directions:

Sauté pork, onion, garlic, and oil in the Instant Pot for about 5 minutes. Cancel sauté. Add chicken broth, patis, and squash. Mix well. Seal lid and be sure valve is on sealing. Hit meat button and adjust time to 7 minutes. When done let it NPR (normal pressure release) for 10 minutes, then do a QR (quick release) of the valve. Remove lid, turn off IP, and hit sauté. Add tomatoes, dried shrimp, chichiron, and black pepper. Mix well and let cook till last remaining ingredients are soft. Taste broth and add more patis if needed to your preference. 

MANGAN TAYON!