INGREDIENTS:
MEAT:
1. In suitable pot, put sliced pork and ALL ingredients of boiling mix.
Boil for 1 hour or until desired tender-ness is attained.
When done scoop boiled pork, drain and put in your serving plate. Set aside.
- ½ kilo de-boned, skin-on “liempo” (pork belly), sliced ½ inch thick-2” long
- (good for 4-6 pax)
- BOILING MIX:
- enough tap water to cover top of sliced “liempo”
- 1 pack “sinigang mix” (tamarind soup mix powder)
- 8 cloves crushed, finely chopped fresh garlic
- 2 medium red onion, finely chopped
- 10 grams salt
- 3 grams ground black pepper
FLAVOR ENHANCER BLEND:
- 80 ml. cane vinegar
- 30 ml. calamansi (lemon) juice
- 5 grams salt
- 3 grams cracked black pepper
- 6 pieces finely chopped “labuyo” (bird’s eye red pepper)
- 4 pieces medium “siling pansigang” (banana pepper or chili finger),
- finely sliced sideways
- 2 pieces large red onion finely chopped
PROCEDURES:
1. In suitable pot, put sliced pork and ALL ingredients of boiling mix.
Boil for 1 hour or until desired tender-ness is attained.
When done scoop boiled pork, drain and put in your serving plate. Set aside.
2. In a bowl, mix in ALL ingredients of flavor enhancer blend.
Pour unto boiled liempo in plate. Toss and tumble well.
Pour unto boiled liempo in plate. Toss and tumble well.
3. Serve your “pulutan” (finger food) or “ulam” (viand)
with pride knowing your “kilawin” is differently full-flavored.
with pride knowing your “kilawin” is differently full-flavored.
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