TESTING 3 VIRAL LECHON KAWALI RECIPES (Panlasang Pinoy, Chef RV, Simpol)
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- čas přidán 12. 06. 2024
- Lechon Kawali is one of the best ways to eat pork in the Philippines. Abi Marquez is testing three different viral recipes by Panlasang Pinoy, Simpol, and Chef RV to find out which “kawali” is the best one for your taste. On this episode of Abi Tests, we’re frying up a storm in the kitchen to get the best plate of lechon kawali that’s both juicy and crispy. Our team is going to have a surprise taste test, so stay with us until the end!
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RECIPES:
@panlasangpinoy • Super Crispy Lechon Ka...
@ChefTatung • Simpol Crispy Pork Bel...
@chefrvmanabat • LECHON KAWALI
Abi Marquez:
/ abigailmarquez
/ abigailfmarquez
/ abigailfmarquez
Jump to:
(0:00) Intro
(0:58) Panlasang Pinoy
(3:04) Simpol
(4:40) Chef RV
(6:37) Taste Test, Outro
-------------------------------
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I think Simpol's chef used the confit cooking method. This will really make the meat tender and juicy. I will definitely try that method.
i suggest next time the 3 judge taster will judge separately so that they will judge according to their taste bud pref. thanks
I agree may point
Agree sino ba kasi sha
@@jaypseven993 ano po sino sya ,si abigail po ba hehe
Fun fact: All the bayleaves or dahon ng laurel we see on the market including the ones used in this video actually come from different plants. The most common kind we see come from Bay Laurel of the family Lauraceae genus Laurus. However, the ones used in this video are most likely leaves of the Indian Bay Leaf or Philippine Cinnamons (kaningag or mana) which are, on the other hand, members of the same family Lauraceae but of a different genus Cinnamomum. The locally sourced leaves which are often sold in markets and marketed with whole peppercorns as "dahon ng laurel" come from Visayas or Mindanao where the trees are endemic. So ayun, same family but different trees and same herb or spice name. Laurel bay leaf smells more herbal and floral while leaves from the cinnamomum plants smell more comforting and sweet. Hence, if you've ever wondered why your adobo or menudo smells like it has cinnamon, it's because it probably does. :>
FEATR has a really informative video on Kaningag and other heirloom ingredients here: czcams.com/video/6KogocVHe0Q/video.html
mahambal dun daad ako haha naunahan mo ako lol
This is what I noticed right away. I had the same experience, where my adobo smelled like cinnamon. I thought it was just a storage mishap but upon doing some research, discovered the difference.
I tried Chef RV's recipe and it is the no-fail kind ❤
Worth noting that Simpol’s method is like the process of confit-ing
Binili ko talaga lahat ng cookbooks ni chef Tatung nung pandemic❤
Gustong gusto ko yan c chef simpol lalo n yung lumpia.. very simple recipe pero malasa ❤❤❤
I looove this series ❤❤❤
Yes.
all three recipes look good 😋😋😋👏👏👏
Yes it does!
Thank you 😋
chef tatung's technique with chef rv's seasoning! got it!
Pinaka gusto kong lechon kawali yung libre. 😂😂😂😂
up hahahahaha
😂😂😂😂😂 agree
tas merong beer diba?
Tapos may isang bandehadong kanin and may naka-standby na toyo/sukang maanghang and Mang Tomas
I also recreate the said Chefs recipes and chef Tatung's taste the best. Simple din ang procedure. I love chef Tatung's recipes.
kagutom mapanood ng disoras ng gabi tas walang maorderan
Watching this it making me hungry yummy
Amazing video! Waiting for carabao and goat milk recipes!
Nice one tnx u
Chef A, please next episode show us how to make the Filipino sauce for street food or lechon kawali 🙏🏾🙏🏾🙏🏾
Masubukam nga to..
galing po more bless
❤ nice. Looks beautiful and simple.
Goes great with plain rice, salad, and a spicy shrimp satay chutney .
Drooling in Canada 🇨🇦.
Peace❤
Love it😋
Ang cute nang tatlong nag taste test haha very real..
The confit technique from Simpol is intriguing to try since they all loved it
not sure kung tama yung ginagawa namin, pero after pakuluin yung baboy, habang pinapa coldown and pinapatuyo, tinutusok tusok namin ng tinidor yung balat tapos rub ng asin, para lumutong yung balat
Yes. Ung asin kc pinapalabas nia ung moisture sa balat.
Tama po Yun depende yan naman sa Inyo po pwede rin hiwain mo rin ang meat kahit konti para papasok talaga ang oil pagpriniprito na
Nice,.. dun din ako sa no.2 😂 fasting na lang after eating that 😂
Panlasang Pinoy 🤤 bagong with kamatis, Toyo at kalamansi with maraming sibuyas at bawang na sawsawan🤤🤤🤤🤤
No
mang tomas lang pwede na.. lol
Ang aalat kumain, ang test naman ay paraan ng luto. Kung hindi mahilig mag dip ok na. Lasamg pepper at salt will do.👌💚
Chef RV's lechon kawali recipe is my go to every time i am craving for one.
Bat ang sarap mung mahalin chef abi ❤ Sana tayo nlng 😊
The term for the second technique is confit cooking.
Yes!
2 and 3 pinakmasarap sa paningin ko
Greetings from Redondo Beach CA 🇺🇸. Looks delicious and nice video. Lechon test is very helpful. Cheers 🥂
Thanks for watching!
Galingggg
kabrother ang nakakatakam
chef rv technique is the most crunchy of all 3 if done right, its my way of cooking lechon kawali that gives the best result, SIMPOL its like bagnet, Panlasang pinoy there are times it fail, depends sometimes on pork
But with CHEF Rv for me its the best technique😊
Okay sa pag may oven 😂 pag Wala nganga 😂
Chef Tatungs procedure is called Confit. Used by the French for duck and goose but interesting to be used for lechon.
the best ang simpol chef tatung is a multi awarded chef here and abroad.his recipes are simple and budget friendly.
EYYY MY CHEAT DAY FAVE! MOUTH WATERING!!!🎉🎉🎉😮😮😮 MY FAVE FOOD VLOGGER CHEF ABBY!
I enjoy watching your vlog testing different viral recipes....may I suggest if you can do a test 3 way on viral pork sisig?
I WANT THIS, TOO!!! 😫🤞🏻❤️
Next time try ninong ry letchon kawali
Curacha de zamboanga
my hometown Zamboanga city from Canada 🇨🇦
Been cooking for awhile and I must say i prefer the chinese way of cooking crispy pork belly now. Pierce the skin, draw out the moisture from the skin, then oven or air fryer. No oil frying involved
I’ve tried panlasang pinoy’s recipe but I tweaked some of the steps. Following the same recipe, I rub the outside of the pork with a bunch of salt and put it in the fridge overnight, uncovered to dry out. The following day I brush off the excess salt, pierce the skin through to the fatty layer several times and air fry. Still gets the same result as deep frying and since the pork was salted overnight, it was absorbed through.
Masarap lahat yan. Minsan yung juiciness, lambot at crunch nasa quality din ng baboy plus yung tagal ng pagluluto at lakas ng apoy
galing sa ibang recipes:
pagkatapos mo pakuluan at malambot na ang balat, tusuk-tusukin mo ng barbecue sticks yung balat para may konting butas butas, yun yung lolobo at magpapalutong (air pockets) pag prito na. Hanggang sa kaya, tuyuin mabuti ang balat, ang kalaban kasi ng lutong ay yung pagka-basa nung balat.
Para may lasa ang karne, hiwain ang karne (wag yung balat) para pumasok ang lasa. Pero medyo isasakripisyo mo yung pagka-juicy ng loob.
I love it na may conclusion sa dulo. Parang thesis defense.
I think panlasang Pinoy's recipe is meant to be dipped into some sauce, simpols is too unhealthy, though, for sure, it tastes better out of the three.
C'mon, you're eating pork and it's drenched in oil. Trust me, if you're already HB, these will shoot your BP irregardless which Lechon Kawali you're eating. You are better off eating salad if "healthy" concerns you 😘😘
😂😂😂😂😂😂😂
Hehe walang healthy dyan lahat yan baboy ma cholesterol nakaka highblood 😅
Lahat naman yan unhealthy 😂 kahit yung kay PP nakaka stroke din. Dun nalang tayo sa pinaka masarap.
@alvinverga1140 True, every once in a while, and eat the best tasting one talaga for satisfaction
@ the 3 tasters, kaya nga may sauce- either mang tom's or soy sauce-suka-onion-sili mix para mag ka lasa yung meat. mula s pagkabata, wala pa ako nakain na LK na walang kasamang sauce......
It was really meant to be dipped in a sauce imo. Hehe
Sinukuan ko na ang lutong ito, ayaw talaga lumutong, now hopefully makapag luto na ako ng crispy one, thank you.
Instead of deep frying you can try air frying or turbo broiling after boiling and airdrying the meat.
bulalo, sinigang at cheesecake recipe pleeeaaassseee
i prefer the Panlasang Pinoy aka traditional aka Lechon Kawaling Maynila/Matabang. Tama sila, it’s better suited for the saucy type eater. And for me, this recipe + Mang Tomas is the way to go. Plus, its the most practical 🥰
It defeats the purpose of the savory cooking if you just depend it on the dipping sauce always. There’s more to explore with flavor in the food.. I think PP is just really teaching the basic, and that’s why it is the way it is. It’s not wrong though.
Chef RV’s recipe is still the best. The flavor and crunch is on point! I was baffled why it wasn’t chosen. Maybe you didn’t do justice to the recipe???🤣Chozz!!!!
Subukan ko nga i-confit.
ok now alam ko na hirap kasi pumili ng gagayahin sa youtube.😅 thank you
ako lahat gosto ko yan
I think because of Abby being the Host now makes this channel more entertaining and knowledgeable, no offense to Erwan but its like pang Masa yung dating and appeal ni Abby. Hnd na nkaka intimidate manood, unless feeling chuchal ka. You feel me?! Just my opinion.
FYI, Simpol's recipe is the same cooking technique for cooking Bagnet of Ilocos Region
Interesting!
Drooling😅
In fairness dahil ky Simpol natuto akong magluto♥️my nasundan din ako dito na palpak cguru d lng nalagay lahat ang ingredients..
Same.
Please also include Mrs Galang Kitchen recipes. They share their techniques in detail. Tried and tested on their leche flan recipe
I also swear to Mrs Galang recipes! ❤
Ang hahaba ng videos 😂
I'd choose Panlasang Pinoy's
I hope you did include ninong ry’s letchong kawali
Simpol's method is Ilokano's way of cooking bagnet!
For me it's Double fry that makes it crispy.
shempre chef tatung yan e!
Binging with babish style is appreciated
Hello Abi! Can you feature next yung calamares and camaron rebosado?
Sana Chicken Inasal or anything BBQ 🙏
maganda kasi talaga na minamarinade muna ang mga lutuin
I think Chef Rv's method wasn't done right because the skin is supposed to have the texture similar to chicharon , so either the skin wasn't dry enough or the oil temperature was not high enough. But that's the caveat with that method, it's not beginner friendly, even Ninong Ry admitted he can't make the skin pop all the time.
❤❤❤
wow new technique chef tatum
Air fry version naman!
Ganda ni crush oh.
magaling lahat ng recipe. magaling ang kay chef tatung.
May ginawa Ako recipe tinuro nya I can't imagine ang rapsa nya kaya sa iniisip ko yung style of cooking nalang nya gagayahin so simpol 😅
ABIGAIL please try America’s Test Kitchen crispy pork belly
Can you make videos on how to make adobo rice *without* using leftover adobo and tinola chicken rice-hainanese style.
Bagnet naman yung pang 2 “lechon kawali” 😁
true!! that's the technique to cook Bagnet in Ilocos Region.
Lahat kulang sa putok balat ng lechon kawali. Yung parang chicharon na yung balat sa lutong. ❤❤❤
Please make and try to compare different styles of lechon using air fryer to make it healthy even though its pork. Thank you ❤
Dropping the pork immediately at high temps will make it tough. Simpol's recipe is definitely bound to make the mean more soft and tender.
i think method 2 starts with low temp like sous vide and then ramp up the temp at the end to get that crisp
Pede rin habang malamig yung meat saka iprito and or double fry para super lutong.
I would suggest to paint vinegar on top skin which make more crispy
Si NINONG RYs version naman nextime
What if combine yung cooking process ng 2 and 3. Pagkapakulo then air dry. Tapos slow cook sa cold oil.
yung mga taga tikim mukha din mga lechon heheh
Mas masarap pa rin yung libreng lechon kawali 😄
Creamy embutido next
Ung kay simpol ganun kami magprito nung pata 😂
Yung kay Chef RV pinaka da best na method (para sakin) kung nagawa ng tama... Lulutong yun ng maayos wala kunat. Yun din ginagamit na technique sa ibang resto kaya wala palya ang lutong at parang chicharon ang balat.
Lechon kawali partnered yan with sauce. Kaya no need to make it salty in inside kahit bland yan basta masarap yun sauce.
I like oven or air fried better bc its less oil.
Yung technique ni Chef Tatung ay kapareho sa paggawa ng bagnet. Pinapakuluan sa mantika ang bagnet.
❤❤❤❤❤❤
Try to put lemon grass/tanglad at sinigang mix sa boiling process po..
😍😋😋😋
The best for me is boiling the slab with garlic, onion, bay leaves, anise, and peppercorn. After 45 mins to an hour of boiling, take it out, pat the skin dry, cover it with decent amount of salt, then sun dry it. After 1-2 hours of sun drying, scrape the salt out and poke 100 million holes on the skin using a fork, pat the skin dry again, then cook it in the turbo broiler for 40 mins to an hour at 220c. The fat will melt in your mouth, and the meat will be juicy, plus the skill will be crunchy like chicharon.
okay naman sana ung ioven, pero suggestion ko is to put salt sa top, then remove the salt half way through sa oven bago iprito. more flavor and more crispy
may sawsawan pa daw kais