Crispy Liempo, Deep Fried Pork Belly Strips

Crispy Liempo, Deep Fried Pork Belly Strips
Crispy Liempo, Deep Fried Pork Belly Strips. To those who are not familiar Kanin Club, it is a popular trendy restaurant that served Pinoy Food. They have several branches the more popular ones are their Wesgate, Alabang, Muntinlupa and Paseo de Sta. Rosa, Laguna Branches. One of the best sellers of Kanin Club is their Crispy Liempo served as starters. It is made up of thin slices of pork liempo, crispy fried and served with vinegar dip. Today I want to share my version of Crispy Liempo, I really do not know how Kanin Club prepare and cook their Crispy Liempo so I have to start from scratch and cook with instinct to try to recreate the dish at home. One of the challenge was how to slice the pork belly to about 2 to 3 mm thick, not unless you have a ham slicer at home then that would solve the problem.

Deep Fried Pork Belly Strips

If you source your meat from a friendly butcher then you may just ask the butcher to slice it for you similar to bacon strips. The work around is to freeze the pork belly just firm but not rock hard, then using a sharp knife slice the pork belly bacon cut style. Cooking procedure is as simple as it could be, just salt the sliced pork with any salt type, let stand for some time then deep fry it. Here is the secret to make it really crispy, double deep fry the pork strips, there may be some little oil splashing but not as bad as when cooking Lechon Kawali or Crispy Pata. Here is the recipe of my version of Crispy Liempo, Deep Fried Pork Belly Strips.

Ingredients:

Crispy Liempo - Pork Rashers

1/2 kilo pork belly or pork rashers, thinly sliced to about 2-3mm thin
salt to taste
cooking oil

Cooking procedure:

Crispy Liempo - Frying Procedure

Dust the thinly sliced pork belly with salt to taste. Let stand for at least 15 minutes before frying. In a deep frying pan deep fry the pork strips in batches for 3 to 5 minutes or until color changes to golden brown, stir and turn the frying pork a couple of times to prevent it from burning. Lower the heat if it start to change color quickly. Drain excess oil in a kitchen paper towels, keep aside and let cool down, then keep and chill in the refrigerator. When ready to serve quickly deep fry the pork strips one more time for 2 to 3 minutes, adjust temperature as necessary to avoid burning the pork strips, stir and turn the frying pork a couple of times to prevent it from burning. When done drain excess oil in a kitchen paper towels. Serve with chili garlic vinegar dip.

Comments

  1. AnonymousMay 25, 2011 at 1:07 PM

    This made me hungry.... lol. Please go to my site too for some recipes: yumyumfoodrecipes.com

    ReplyDelete

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