As promised, I will be posting simple recipes meant to help newbie cooking mamas survive the daily cooking grind. Today’s blogpost is about how to cook crispy liempo. Yes, the classic and simple crispy fried liempo is not so healthy, but once in a while, maybe we can indulge ourselves.
I grew up eating the not-so-crispy fried liempo – the juicy type. However, now that I have my own family, I cook it the way they like it which is crispy! Yes I was once like most ladies who are scared of splattering oils, but then I have learned a technique from my good old aunt who taught me basically how to cook.
Anyway, the key here is to deep fry the liempo, and make sure that the oil is super hot prior to frying. Cover the pan while frying because cooking oil will be splattering everywhere once the pork hits the cooking oil!
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Of course have paper towels handy so that you could get rid of the excess oils. PARDON ME though for using Manila Paper because we ran out of paper towels (hahaha). Before I forget, if you like it super crispy, choose thin country-style pork belly slices. If you want it crispy yet juicy, go for the medium thick liempo slices. Choose country style liempo or pork belly. Some families prefer thin slices while some like it thick. In our experience thick ones are juicier, while thinly sliced ones are crispier so take your pick.
Anyway, for newbie cooking mamas who may not be familiar as to how to cook crispy liempo, here’s a rough guide:
INGREDIENTS FOR CRISPY LIEMPO:
- Pork Liempo
- White Vinegar
- Lots of Garlic, minced or chopped or dinikdik whatever you prefer  (6-7 cloves would be fine for one kilo of pork)
- Cracked Pepper
- Salt
PROCEDURE IN COOKING CRISPY FRIED LIEMPO:
1. After washing the liempo lay them on the pan. Add in vinegar (3/4 cup will be fine for 500-750 grams of meat) chopped garlic (i used about four cloves), salt and pepper.
2. IF YOU PLAN TO SERVE SOME TO YOUR BABY AND TODDLER, JUST BOIL SEPARATELY, AN UNSALTED VERSION OF THE PORK BELLY.
3. After boiling/tenderizing the pork for 25-30 minutes, lay on paper towels and pat dry.
4. In a separate pan, heat 2-3 cups of cooking oil (we use either canola or coconut oil but any vegetable oil will do). Make sure it is super hot before deep frying the liempo slices. FRY THE UNSALTED BELLY SLICES FIRST SO YOU CAN SET THEM ASIDE / EASILY SEPARATE FROM THE SEASONED ONES.
5. Check the sides and edges of the liempo. If it is turning golden brown, that means you can already flip the liempo.
6. Once done, drain, and then lay on paper towels to get rid of excess oils.
7. Serve while hot preferably with atchara or ensaladang mangga!
For those of you who may be looking for meal ideas, baby/toddler meal suggestions and recipes, and budget ulam recipes under P100, I am inviting you to explore our website. You may check the drop down menu and choose food, meal plans and recipes section, or the budget ulam ideas. Alternately, you may want to check out our FB page as we have album compilations there and we regularly post recipes, ulam ideas, and website updates over there. If you have an Instagram or Pinterest account, I hope you find the time to follow us for daily updates, recipes and meal ideas, as well as children’s meals, baby and toddler food, as well as anything concerning pinay mommy life.
Thank you so much!
A Happy Homemaker is a Happy Pinay Mommy!
Leaving you with a video of one of my favorite chefs cooking pork belly:
