Liemp-Chon

Ingredients:

  • 2 kilos of fully cleaned skin-on, rectangular pork belly (“liempo”)
  • 1 piece large garlic bulb, de-skinned, pounded
  • 1 large white or red onion, quartered
  • 3 pieces cut into 2 inches “tanglad” (Filipino lemon grass)
  • 25 grams fine salt
  • 5 grams ground black pepper
  • 10 ml. soy sauce
  • 15 ml. EVOO (extra virgin olive oil)
  • thick thread for tying
  • meat thermometer

Cooking Instructions:

  1. Score and slit lean, skin & fat parts of the belly.
  2. Pour in all ingredients unto blender and blend/mix until paste.
  3. Rub inside slits and all parts of meat plus the inside to effect full flavor absorption.
  4. With left over marinade, lay flat belly (lean part side down) and marinate for 2 hours inside ref. (DO NOT FREEZE)
  5. Tumble and turn every 30 minutes.
  6. Pouring all marinade left over inside the meat, roll and tie as in picture.
  7. Pour tap water 1/2 of pan. This will serve as moisturizer to heated meat and as dripping medium.
  8. Pre-heat oven to 350 deg.F then, on top of pan (in a wire rack) sear belly for 30 minutes.
  9. Lower temp to 250 deg.F and cook further for 1 more hour & 30 minutes (or longer as you wish-adding water to pan as need be) until internal temp reaches 140 deg. F for medium rare, 150 deg. F for medium, 155 deg. F for medium well & 160-165 deg. F for well done.
  10. Serve. Best with “suka’t bawang” (garlic-vinegar dip)

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