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8 cups cold water
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4 tablespoons kosher salt, divided
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1 (24-ounce) green papaya, peeled and shredded (10 cups)
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1 small (4-ounce) red bell pepper, thinly sliced (1 1/4 cups)
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1 large (2 1/2-ounce) carrot, peeled and shredded (1 cup)
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1 (1-ounce) jalapeño chile, seeded and thinly sliced (1/4 cup)
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5 garlic cloves, thinly sliced (1/4 cup)
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1 (2-inch) piece fresh ginger, peeled and cut into 1/8- x 1/8- x 2-in. matchsticks (2 tablespoons)
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2 teaspoons black peppercorns
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2 ½ cups white vinegar
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1 ¾ cups granulated sugar
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½ cup water
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5 pounds pork belly
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4 quarts water
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¼ cup plus 2 tablespoons kosher salt, plus more as needed
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¼ cup fish sauce
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1 tablespoon black peppercorns
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5 dried bay leaves
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3 tablespoons canola oil
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1 medium-size (8-ounce) yellow onion, thinly sliced (2 cups)
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3 garlic cloves, minced (2 tablespoons)
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1 ¾ cups water
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¾ cup packed light brown sugar
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¾ cup dry breadcrumbs
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¼ cup soy sauce
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¼ cup white vinegar
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1 teaspoon hot sauce
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Canola oil, as needed
Lechon Kawali with Atchara
At Chicago's Bayan Ko, chef Lawrence Letrero and his wife and partner Raquel Quadreny meld his Filipino and her Cuban heritages in each plate of food. Their intentions come together perfectly in this lechon, featuring pork belly meltingly tender underneath a crispy crust. The crunchy atchara, a pickled papaya salad, balances the richness of the pork with spicy, salty, acidic and fresh notes, while the sweet-sour dipping sauce pulls all the flavors together. The atchara will keep in the refrigerator for a couple of months; use any leftover to add a tart kick to tacos and sandwiches.
Nutrition Information
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