Ingredients
1/2 kilo pork liempo (pork belly), whole
1/2 head garlic
1 tsp. peppercorns
2 tbsp salt
1 bay leaves
Cooking oil for frying
1/4 cup patis
Procedure
- Put the pork in a deep pot with enough water to cover it, and then season with bay leaves, black pepper, salt, and crushed garlic.
- After bringing to a boil, cook the pork for 45 minutes, or until it becomes soft.
- Take out of the pot and leave it for a while so the liquid can drain.
- Make several punctures in the meat's skin with the fork.
- Store in the refrigerator for a few hours.
- In hot frying oil, deep fried the pork until it turns brown.
- Prick the pork skin during the deep-frying process to release bubbles that will turn the skin crispy and delicious. After that, drain the pork and blot it dry with a paper towel to get rid of extra oil.
- Reheat the same frying oil over a medium heat while it cools, and then deep fried.