1 1/2 lbs
( pork belly)
garlic cloves, crushed
( bay leaves)
1 teaspoon peppercorns or 1/2 teaspoon
water, for boiling
( for frying)
1 shallots or 1 small
garlic clove, minced
- Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.
- Bring to a boil and simmer for 35-45 minutes or until skin is tender.
- Drain, cool and air dry.
- Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
- Mix all the sauce ingredients.