Calamansi and Patis-Glazed Lechon Kawali Recipe

In a pot with the pork, add Knorr SavorRich pork and pour enough water to cover the liempo. Boil for 30 to 45 minutes until the pork is fork tender.

Let the meat cool and rest in the refrigerator for an hour or overnight.

In a pre-heated wok, deep-fry the liempo until the skin is crisp. Drain on a cooling rack.

In a separate bowl, honey, patis and calamansi until well-combined.

Pour the sauce over the lechon kawali before serving.