Liempo de Balamban (Herb-stuffed Pork Belly)







Liempo de Balamban (Herb-stuffed Pork Belly)



3 stalks lemongrass, trimmed, 
      pounded, and chopped roughly 
4 cloves garlic, minced 
4 basil leaves 
2 tablespoons salt 
1 teaspoon pepper 
1.2 kilos pork belly, divided into 5 slabs 
oil for deep-frying 
seasoned vinegar
 

Cooking Instructions:


 Combine lemongrass, garlic, basil, salt, and pepper in a large mortar and pestle; grind to a paste. 

 With a small knife, cut small pockets in pork, between the layers of fat and meat. 

3  Stuff the herb mixture into the holes. Tie with kitchen twine. 

4  Arrange pork pieces in a pot, skin side up, and cover with enough water. Bring to a simmer and cook for 1 1/2 hours or until tender. 

 Remove pork pieces from pot. Transfer to a rack and let meat dry. 

6  Deep-fry pork in preheated oil until golden and crisp. Alternatively, you can roast the pork in a preheated 350°F oven or grill over medium hot coals until golden brown. Serve with seasoned vinegar and stir-fried kangkong, if desired.


source:  yummy.ph

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