Skip to main content

Turbo-broiled Pork Belly


On special occasions at home, these crispy golden brown liempo are always a staple. Aside from being visually appetizing and delicious, it is very easy to prepare - that is if you have the right equipment.


Our ever reliable turbo oven (maybe over 20 years?) has been giving us these delicious crispy slabs of liempo ever since I can remember.

The basic recipe calls for slabs of liempo to be boiled in a concoction of peppercorn, garlic, bay leaves and other spices - just like making crispy pata.


When it becomes tender, set it aside for a while to drain the excess water or sort of pat-dry when you need to cook it immediately.
Arrange in the turbo oven and cooked around 30 minutes (or so) on each side until you get the perfect browning and crunch you prefer.


Each side means the 4 sides (up,down,left and right - lol) with the fatty portion/skin side last before serving as it serves as the "cherry on top". The crunchier the better!
To serve, chop into bite-size pieces and pair with your favorite dipping sauce or sawsawan. Be it the usual Mang Tomas or my unsual cocncoction of banana ketchup, calamansi and sili or hot sauce.

You can also make the soy sauce, vinegar, onion and sili dip. Just enjoy it your way - extra rice please!

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...