1 kilo liempo
3 cups water
1/2 tsp pepper
1 tsp salt
1 cup oil
Boil liempo on water with salt and pepper on high heat for about 30 mins. Drain. Fry liempo.
Tip:
Liempo needs to be boiled first before frying so that it’s tender and juicy.
Make sure that the pork is drained so it doesn't pop much when you fry it. (Believe me, it can turn your kitchen into a warzone).
Make sure that the pork is drained so it doesn't pop much when you fry it. (Believe me, it can turn your kitchen into a warzone).
Mang Tomas sauce works well on this one.
The pork broth can be used as soup base for sinigang. Just add radish, green chili (siling pangsigang) and okra.
