ayay kalami ana oi...yummy! Tip: Have some protection for the splattering oil especially before you turn the liempo over. Preferably a Splatter Gaurd. If you are using a gas heating element be careful and turn off heat before you turn the liempo. All dishes do not have to be prepared exactly according to the recipe. Some ingredients or cooking untensils are hard to acquire in some locations. In certain instances some ingredients or utensils can be omitted. Use appropriate substitutes when necessary. Feel free to be creative and add the things you like to these recipes to make it your own. — with Cobacha Mark Lester Visda, Johanna Ko and Elizabeth Pacis.
Ingredients:
| 2 pounds kilo whole liempo () cut in halves or quartered pork belly |
| 2 pieces pork bouillon |
| 1 Tablespoon peppercorn |
| 1 garlic clove |
| 1 onion |
| 2 to 4 Tablespoons patis soy sauce |
| 1 cup mango salsa |
Directions:
1. Pressure cook liempo (pork beely) with all ingredients for 20-30 minutes skin side up. 2. When thoroughly cooked, let it cool, then air dry in a collander. Put it in freezer for 30 min to 1 hour (can be stored before cooking). 3. Take the liempo and prick the skin with fork/ice pick generously. 4. Pour some patis over the liempo. Use a generous amount of patis. 5. Prepare plenty of oil (enough to cover the pork) in a deep pan with screen at the bottom (so that skin will not stick at the bottom). 6. Without heating yet, put liempo skin side down into the oil. Set heat to medium. 7. When all skin has blistered it is ready. 8. Serve with lots of rice and either Mang tomas Sarsa or Suka with toyo, pepper, garlic and onions.
