Inihaw na Liempo Part 2

Liempo slices

Liempo slices

Ever since my trip to Kalibo a few weeks ago, I have been craving on and off for inihaw na liempo (or grilled pork belly). It’s not that I am being deprived of it. But the though of having it again and again. Ah. Well, who can blame me.

When I was in the US a few years back, I was so disappointed to find out that there are pork belly being sold in the supermarkets. And I went to a lot since I did nothing but cook when we were there. We went to Costco, Walmart, Target to name a few. ๐Ÿ™‚ Maybe all of it being turned into bacon. So think that our inihaw na liempo is our uncured version of very thick bacon ๐Ÿ˜›

With chili, laing, and garlic rice

With chili, laing, and garlic rice

For those who follow my blog, you already know how the art of boiling meat has become a mainstay in my repertoire because of my mom. She had the help boil some pork belly with salt and pepper. I then added bay leaves, kaffir lime leaves and garlic powder. This was boiled until tender. ย When there was hardly any broth left, I transferred it to a cast iron pan, along with the sauce (about 1/2 cup) and the oil from the meat. I let this dry up.

I mixed calamansi juice and soy sauce in a pan and basted the meat while it was finishing cooking. It looked fried, not grilled, because of the oil that the pork excreted. The color was also superb because of the help of the basting sauce. The meat came out a little bit salty, but it was really good. Easy simple and no fuss. ๐Ÿ™‚

And now as my friend said, to put liempo in everything.

 

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