Рецепт Crispy Liempo Strips
Kanin Club! If there is one reason to go back to the Philippines it would be you, the dishes I tried to recreate from your menu never fails me, until now I like them all. Today we will be making their Crispy Liempo Strips basically similar to lechon kawali– but sliced into bacon like pieces effectively making the whole thing crispy. I am unsure though of the three sauces they mentioned on their menu so I will just use sweet chilli sauce and spicy vinegar dip for this one. Crispy Liempo Strips Save Print Prep time Cook time Total time Serves: 6 Ingredients 1 kg pork belly, (1 big piece, do not slice) 1 whole garlic, crushed 1 tbsp peppercorns 4 pcs bay leaves ¼ cup soy sauce 1 can lemonade soda (7-Up or Sprite) sea salt water oil for deep frying sweet chilli sauce spicy vinegar dip Instructions Rub sea salt generously on pork belly then cover it tightly with a cling wrap and store in the refrigerator for at least a day. Rinse pork in running water making sure all salt has been cleared from the meat. Place pork in a pressure cooker together with the soy sauce, garlic, peppercorns, laurel leaves and lemonade soda. Now pour enough water just to cover the entire meat. Pressure cook for 20 to 30 minutes (Depending on the thickness of pork belly), your timing should start when the whistle starts to make sound. Once the pork is tender remove it from the pressure cooker and pat it dry with a paper towel. Now once the surface of the pork is dried place it in a covered container and refrigerate it for at least 12 hours or until it is cold. Prepare a wok filled with oil and heat it up. Slice the pork belly into bacon like strips, it’s better to do this if your pork is cold. Deep fry the pork slices in batch until golden brown, this won’t take really long and remember you just want to make the outside crisp; the inner part is already cooked. Serve with sweet chilli sauce and spicy vinegar dip 3.5.3226
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