{"id":198968,"title":"Lechon kawali po filip\u00ednsku","modified":"2026-10-31T17:48:04+01:00","plain":"Lechon kawali, kter\u00e9mu n\u011bkte\u0159\u00ed \u0159\u00edkaj\u00ed vep\u0159ov\u00e9 pe\u010den\u00e9 na p\u00e1nvi, se li\u0161\u00ed od lechonu, zn\u00e1m\u00e9ho filip\u00ednsk\u00e9ho pokrmu, kter\u00fd je z\u00e1rove\u0148 n\u00e1rodn\u00edm j\u00eddlem Filip\u00edn.\n\n\n\nZat\u00edmco lechon se pe\u010de v j\u00e1m\u011b pln\u00e9 \u017ehav\u00e9ho d\u0159ev\u011bn\u00e9ho uhl\u00ed, lechon kawali se p\u0159ipravuje tak, \u017ee se kus vep\u0159ov\u00e9ho masa (obvykle b\u016f\u010dku) nejprve uva\u0159\u00ed a pot\u00e9 usma\u017e\u00ed\n\n\n\nTradi\u010dn\u00ed filip\u00ednsk\u00fd lechon\n\n\n\nCo je lechon kawali?\n\n\n\nNejjednodu\u0161eji lze lechon kawali popsat jako druh k\u0159upav\u00e9ho vep\u0159ov\u00e9ho masa. K jeho p\u0159\u00edprav\u011b se obvykle pou\u017e\u00edv\u00e1 vep\u0159ov\u00fd b\u016f\u010dek neboli liempo. \n\n\n\nTento pokrm se ide\u00e1ln\u011b pod\u00e1v\u00e1 k ob\u011bdu nebo ve\u010de\u0159i s b\u00edlou r\u00fd\u017e\u00ed jako p\u0159\u00edlohou. V\u00fdborn\u011b chutn\u00e1 tak\u00e9 s om\u00e1\u010dkou k nam\u00e1\u010den\u00ed.\n\n\n\nTento pokrm si neple\u0165te s lechonem, kter\u00fd je pova\u017eov\u00e1n za filip\u00ednsk\u00e9 n\u00e1rodn\u00ed j\u00eddlo a je mnohem obl\u00edben\u011bj\u0161\u00ed ne\u017e sinigang. Oba pokrmy se p\u0159ipravuj\u00ed odli\u0161n\u011b a tak\u00e9 jinak vypadaj\u00ed.\n\n\n\nTradi\u010dn\u00ed filip\u00ednsk\u00e1 p\u00e1nev kawali\n\n\n\nLechon kawali z\u00edskal sv\u00e9 jm\u00e9no podle typu p\u00e1nve, na kter\u00e9 se tradi\u010dn\u011b p\u0159ipravuje, zvan\u00e9 kawali. Tuto typickou p\u00e1nev najdete t\u00e9m\u011b\u0159 v ka\u017ed\u00e9 filip\u00ednsk\u00e9 dom\u00e1cnosti. Je to \u201enepostradateln\u00e1\u201c p\u00e1nev pro ka\u017edodenn\u00ed va\u0159en\u00ed… jak vid\u00edte na obr\u00e1zku v\u00fd\u0161e, je to v podstat\u011b wok.\n\n\n\nHlavn\u00ed suroviny na lechon kawali\n\n\n\nVep\u0159ov\u00fd b\u016f\u010dek: Je nezbytn\u00e9 pou\u017e\u00edt \u010derstv\u00fd b\u016f\u010dek, nikoli uzen\u00fd ani nasolen\u00fd. Ide\u00e1ln\u011b v jednom velk\u00e9m kuse.\n\n\n\nR\u00fd\u017eov\u00fd ocet: je nepostradateln\u00fd pro kyselost om\u00e1\u010dky k nam\u00e1\u010den\u00ed (zvan\u00e9 sawsaman), ale m\u016f\u017eete pou\u017e\u00edt i t\u0159tinov\u00fd ocet, stejn\u011b jako u ku\u0159ete adobo\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Pokud se\u017eenete filip\u00ednskou s\u00f3jovou om\u00e1\u010dku, pou\u017eijte ji, ale up\u0159\u00edmn\u011b \u0159e\u010deno se sh\u00e1n\u00ed dost t\u011b\u017eko, a to i v obchodech s asijsk\u00fdmi potravinami\n\n\n\n\n\n\tPrav\u00e9 filip\u00ednsk\u00e9 lechon kawali\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t1 kg nesolen\u00e9ho vep\u0159ov\u00e9ho b\u016f\u010dku1 l\u017e\u00edce soli (do vody na va\u0159en\u00ed)1 l\u017e\u00edce soli (na vet\u0159en\u00ed do masa)2 l\u017e\u00edce cel\u00e9ho pep\u0159e5 list\u016f su\u0161en\u00e9ho bobkov\u00e9ho listu1 l oleje na sma\u017een\u00ed1 l vody (tolik, aby bylo maso pono\u0159en\u00e9)1 l\u017e\u00edce tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dkyVoliteln\u011b: jedna \u010derven\u00e1 chilli papri\u010dkaNa om\u00e1\u010dku k nam\u00e1\u010den\u00ed sawsawan120 ml r\u00fd\u017eov\u00e9ho octa3 l\u017ei\u010dky sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky45 g hn\u011bd\u00e9ho cukru1 mal\u00e1 \u010derven\u00e1 cibule nakr\u00e1jen\u00e1 najemno1 strou\u017eek \u010desneku nakr\u00e1jen\u00fd najemno1 \u010derven\u00e1 chilli papri\u010dka nakr\u00e1jen\u00e1 najemno (voliteln\u011b)0.5 l\u017e\u00edce vody\t\n\t\n\t\tNa om\u00e1\u010dku k nam\u00e1\u010den\u00edV mal\u00e9 misce sm\u00edchejte v\u0161echny suroviny. \u0160lehejte metli\u010dkou, dokud se cukr nerozpust\u00ed.Nechte odle\u017eet 30 minut, ide\u00e1ln\u011b v\u0161ak p\u0159es noc. Ochutnejte. Podle chuti p\u0159idejte cukr nebo vodu. P\u0159id\u00e1vejte postupn\u011b po 1 l\u017ei\u010dce. Pamatujte, \u017ee voda pom\u016f\u017ee zm\u00edrnit kyselost om\u00e1\u010dky. Pokud v\u00e1m to vyhovuje, pou\u017eijte j\u00ed m\u00e9n\u011b.P\u0159elijte do vzduchot\u011bsn\u00e9 sklen\u011bn\u00e9 n\u00e1doby a uchov\u00e1vejte v lednici a\u017e do pou\u017eit\u00ed.Na vep\u0159ov\u00e9 masoNalijte vodu do hrnce a p\u0159ive\u010fte k varuP\u0159idejte vep\u0159ov\u00fd b\u016f\u010dek a s\u016fl ur\u010denou do vody na va\u0159en\u00ed.  P\u0159idejte pep\u0159, bobkov\u00e9 listy, s\u00f3jovou om\u00e1\u010dku a chilli papri\u010dku.  Va\u0159te 30 minut nebo dokud maso nezm\u011bkneVyjm\u011bte maso z hrnce a nechte ho n\u011bkolik minut chladnoutVet\u0159ete do b\u016f\u010dku zbylou s\u016fl.  Dbejte na to, aby byla rovnom\u011brn\u011b rozprost\u0159en\u00e1 po cel\u00e9m povrchu v\u010detn\u011b k\u016f\u017eePus\u0165te se do sma\u017een\u00ed uva\u0159en\u00e9ho masa.  Nejprve rozeh\u0159ejte olej ve woku nebo v hrnciKa\u017ed\u00fd kus uva\u0159en\u00e9ho b\u016f\u010dku opatrn\u011b vlo\u017ete do hork\u00e9ho oleje a sma\u017ete dok\u0159upava.  Maso oto\u010dte, aby se d\u016fkladn\u011b osma\u017eilo z obou stran.Vyjm\u011bte maso z hrnce.  Pokud mo\u017eno ho nechte vychladnout na m\u0159\u00ed\u017ece (p\u0159\u00edpadn\u011b na tal\u00ed\u0159i vylo\u017een\u00e9m pap\u00edrov\u00fdmi ut\u011brkami).  Nakr\u00e1jejte na porce podle pot\u0159eby\t\n\t\n\t\tP\u0159i sma\u017een\u00ed bu\u010fte velmi opatrn\u00ed, proto\u017ee tuk v b\u016f\u010dku m\u016f\u017ee \"prskat\" a olej vyst\u0159ikovat. P\u0159ikryjte pokli\u010dkou ze 2\/3, ale ne \u00fapln\u011b, jinak odpa\u0159ov\u00e1n\u00ed\/kondenzace zp\u016fsob\u00ed opa\u010dn\u00fd \u00fa\u010dinek.\n\t\n\t\n\t\tPlat principalPhilippinelechon kawali, porc croustillant","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198968","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198968"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198968\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/9866"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198968"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}