Sticky Hoisin Liempo (Pork Belly)
- 500 grams grill-cut pork belly (liempo), about 1-cm in thickness, cut into 2-inch lengths
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons sugar
- Vegetable oil for frying
- A couple of sprigs cilantro (wansoy) and green onions/chives for garnish
Cooking Instructions:
- In a bowl, mix together the soy sauce, hoisin, and sugar.
- In a pyrex dish, or any dish that you can place in the fridge, lay the liempo (pork belly) in one layer and pat dry with paper towels.
- Pour half the hoisin mixture on the liempo. Turn the liempo in the marinade making sure all pieces are evenly coated. Marinade for 30 minutes to 1 hour. Keep the other half of the hoisin mixture for basting later.
- Heat a skillet over medium high heat. Add enough vegetable oil so a thin layer coats the bottom of the pan. When the oil is hot, add the liempo pieces in one layer. Do not overcrowd the pan. Do this in batches if necessary. Fry on one side for about 3-4 minutes and then flip. Baste the cooked side with the reserved hoisin mixture. Cook for about 2-3 minutes more or until just cooked through. Flip again and baste the newly cooked side with more reserved hoisin mixture. Remove from pan and repeat with the remaining liempo.
- Arrange the liempo on a serving dish and sprinkle with chopped green onions and cilantro for garnish.
source : http://news.yahoo.com
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