Lechon Kawali and Chinese Broccoli in coconut milk is the king of all recipes in the Philippines. Not only is this style of lechon liked throughout the Philippines but those who live abroad cannot wait for this authentic taste of their hometown. This recipe is simple to make and above all is about as authentic as you can get – stir away!
2 tablespoon of cooking oil
2 shallots (or one onion) – roughly chopped
1 tablespoon of minced garlic
1 tablespoon of ginger – chopped
3 to 4 bird’s eye chilis – thinly sliced
Patis (fish sauce) – to taste
Cracked black pepper – to taste
4 cups of cut-up Chinese broccoli (kai-lan) – end stalks separated from the leaves
About 1 and 1/2 cups of coconut milk
Lechon kawali – cut-up as much or as little as you like
* Heat the cooking oil in a frying pan or wok – it is best in a wok as it is easier to control as a batch
* Saute the shallots or onion until a soft
* Add the garlic, ginger and chilis – Add a dash of patis – Add some pepper – Saute for a minute or so until very aromatic
* Throw in the kai-lan stalks – Season with a bit more patis – Pour in half of the coconut milk and stir – Bring to a simmer, lower the heat, cover and simmer for about five minutes
* Add the kai-lan leaves and pour in the rest of the coconut milk – Taste, adjust the seasonings as needed then bring to a simmer – cover and cook over low heat for another five to seven minutes until the kai-lan is done and the coconut milk has reduced slightly – Adjust the seasonings one last time – Add the lechon kawali, stir, heat through and serve – Enjoy!