The lechon kawali, deep-fried crispy pork with liver sauce on the side, also came highly recommended. This was a very deep-fried evening — not for the faint of heart but oh so yummy! The outside of the pork is deep-fried to a crisp. It’s not breaded, so the texture is not thick like the battered fried-chicken skin. I could hardly tell that the sauce that accompanied was a liver sauce; it was just a tasty paste to dip the crispy pork in for more flavor.
Editor’s PickCelia Sin-Tien Cheng | September 08, 2006
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