Lechon Kawali with Ubod in Gata Sauce Recipe

Lechon Kawali with Ubod in Gata Sauce Recipe

This dish combines the crispy texture and rich flavor of pork lechon kawali with the fresh taste of ubod cubes, simmered in a coconut milk based sauce.
  • 15 MINS

    Cooking Time

  • Easy


  • 15 MINS

    Prep Time

  • 4 People


  • ¼ kg. pork belly, sliced
  • 2½ cups water
  • 1 pc. Knorr pork cube
  • 1 pc. white onion
  • ½ tbsp salt
  • 2 cups oil
  • 2 cups water
  • 2 cloves garlic, chopped
  • 3 slices ginger
  • 5 pcs. shrimp
  • ½ kg young fresh ubod cut into chunks
  • 1 (45g) pack Complete Recipe Mix Ginataang Gulay
  • ¼ tsp. ground black pepper

  1. Get a pot and fill it with water, pork belly, Knorr Pork Cube, onion and salt. Bring to a simmer until tender. Skim the top of the liquid to remove the scum and impurities.

  2. Allow the pork belly to completely cool and pat dry the meat before you deep fry. Make sure that the belly is dry before frying to avoid the splattering of oil. Fry until the cripsy, strain and set aside to let the meat to rest.

  3. Get another pot and fill it with water, garlic, ginger and shrimp. Let it boil and simmer, before adding the ubod.

  4. Add Knorr Complete Recipe Mix Ginataang Gulay and season it with pepper. Let it simmer until cooked through. All you need now is a big serving of rice to enjoy Lechon Kawali with Ubod Gata Sauce. This will surely become one of your family's favorite.

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