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
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:
1 Combine lemongrass, garlic, basil, salt, and pepper in a large mortar and pestle; grind to a paste.
2 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.
5 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.
2 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.
5 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
No comments:
Post a Comment