Ingredients
1/2 kilo pork liempo (pork belly)
3 garlic cloves, crushed
2 laurel leaves (bay leaves)
1 teaspoon peppercorns or 1/2 teaspoon black pepper
salt
water, for boiling
oil (for frying)
Sauce:
3 tablespoons soy sauce
5 tablespoons vinegar
1 shallot, minced or 1 small onion, minced
1 garlic clove, minced
chili peppers (optional)
Preparation
Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan. Bring to a boil and simmer for 35-45 minutes or until skin is tender. Drain, cool and air dry. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin. Mix all the sauce ingredients and serve lechon kawali while it’s hot.
