FULLY MARINATED-ROLLED-BROILED “LIEMPO”

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Roasted Pork Belly

FULLY MARINATED-ROLLED-BROILED “LIEMPO”
(Pork Belly Marinated for 5 Hours Rolled and Broiled to Perfect Tenderness)
2 years ago, November 21, 2014, I posted Baked “Liempo”. (click for recipe)
This time I will be utilizing the same versatile pork cut,
on a bit different marinade mix and new cooking prep.

Prep time: 1 hour
Cook time: 3 hours
Total time: 4 hours
Serves: 10
Cooking media: broiling pan, foil, thick thread for tying, oil brush

INGREDIENTS:
2 kilos boneless, skin-on pork belly-fully cleaned, trimmed
20 grams salt (sea or table)
12 grams sugar (white or brown)
8 grams cracked black pepper
10 grams chili powder
10 grams paprika powder
8 grams nutmeg powder
8 grams coriander powder
6 grams dry thyme
OPTIONAL 2 grams MSG
300 ml. red wine (any)
230 ml. 7-UP or Sprite
50 ml. EVOO (Extra Virgin Olive Oil
1 bunch of big stalks’ spring onion without bulbs

PROCEDURES:

  1. In a suitable pan, pour in wine and 7-Up/Sprite. Add all powder/ground ingredients and blend well. Set aside.
    2. Slit belly 0.75 to 1 inch deep on flesh side and 1.5 to 2 inches apart. (These slits will let flavors in).
    3. Skin up place belly unto pan with marinade. Marinate for 5 hours in ref
    (NOT FREEZER).
  2. Line oven pan with foil.Brush ½ of EVOO unto all sides of belly.
  3. Put a bunch of spring onion in mid belly. Skin out-roll and tie with thick thread.
  4. Cover with 2 layers of foil to prevent flavor from seeping out during broiling.
  5. Set oven temp to 275degF (135degC). Pop in “liempo” and slow cook for 2.5 hours.
  6. After 2.5 hours remove foil. Brush the other half of EVOO unto all sides of belly again.
  7. Raise oven temp to 400degF (205degC) and skin up-sear in this last stage your masterpiece for 30 minutes.
  8. Summon. Slice some. Garnish. Serve.

Roasted Pork Belly2

Want to try Filipino “Lechon Belly”? Here’s the recipe. (click for prep)

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

STEAMED “LAPU-LAPU” (RED GROUPER) IN GINGER SAUCE

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Red Grouper

STEAMED “LAPU-LAPU” (RED GROUPER) IN GINGER SAUCE
(Red Grouper Steamed To Juiciness Drenched in Ginger-Oyster Sauce Mix)

The normal and usual Chinese fare, technologically tweaked a bit to render
a full flavored sauce where grouper is literally soaked and served.
Ready to gobble down ultra juicy fish meat where dipping a bit into its sauce
with satiate your distinct palate.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 4
Cooking media: pan, steamer or slotted casserole, big-flat slotted turner, oil, brush

INGREDIENTS:
1 medium “Lapu-Lapu” (red grouper)-internals removed, butterflied through the
   belly side.
enough water for steaming fish with 5 grams salt and 2 grams ground black pepper

40 ml. palm or soya oil
5 cloves crushed fresh garlic
1 small de-skinned ginger-julienned
20 ml. oyster sauce (any…I prefer Lee Kum Kee)
15 ml. sesame oil
250 ml tap water for sauce
5 ml. soy sauce
2 grams salt (I prefer Himalayan)
2 grams ground black pepper
OPTIONAL 2 grams MSG

PROCEDURES:

  1. With enough water added with 5 grams salt and 2 grams ground black pepper, bring to boil and set fish on top via slotted steamer container brushed with a bit of oil to prevent fish sticking to bottom. Once boiling, steam “Lapu-Lapu” for 20 minutes. Using turner (not tongs) scoop carefully to avoid break-ups. Set aside.
  2. Heat oil, sauté garlic and ginger. Add in sesame oil and continue till brownish. Avoid over sautéing so as not to render burnt taste.
  3. Pour in oyster sauce, soy sauce, salt, pepper and the OPTIONAL MSG. Stir in for about 30 seconds.
  4. Add in tap water, toss and tumble to disperse flavors and bring to boil.
  5. In a preferred center plate, lay your steamed “Lapu-Lapu” belly down and pour abundantly with your sauce. GARNISH. SERVE. ENJOY.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

PARBOILED CURRY MARINATED CHICKEN…ROASTED

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Baked Chicken

PARBOILED CURRY MARINATED CHICKEN…ROASTED
(Curry Marinated Chicken-Boiled-Roasted)
Visitors coming was asked by my daughter to prep a quick and simple
chicken course to complement “pot luck” items brought by couples.
CLQ (chicken leg quarter) came to mind quite swiftly.
Dashed to nearby cold storage and got hold of raw mats to use.
Behold.

Prep time:   4 hours (marinating time)
Cook time:  45 minutes parboiling & 30 minutes roasting
Total time:   5 hours 15 minutes
Serves: 10
Cooking media: big boiling casserole, silicon-end tongs, slotted scooper, small stainless bowl to melt butter, brush,                                               wire whisk, foil lined roasting pan

INGREDIENTS:
10 pieces CLQ cut into thigh part and drumstick making them 20
2 liters tap water
100 ml. milk (full cream, non fat, skimmed…your preference)
10 grams salt (any)
5 grams ground black pepper
1/2 bar salted or unsalted butter
2 packs of my preferred instant curry paste…IKAN BRAND

Ikan Brand Curry Paste

NOTE: This is my favorite. Just Google the brand and find out where you can get them.
Or you may utilize your choiced one. Instant curry paste makes cooking life easier for you.

PROCEDURES:

  1. Into big casserole, whisk well the 2 packs of curry paste into your 2 liter water.
  2. Add in milk, pepper and salt. Continue on until solids are well dissolved.
  3. Drop chicken parts ensuring top is well covered by marinade.
  4. Wedge unto ref (not freezer) and marinate for 4 hours.
  5. Withdraw and under medium heat parboil for 45 minutes.

NOTE: 45 minutes is the total boiling time. From start (come-up time) until you reach 45 minutes.

  1. In waiting mode, melt butter. Set aside.
  2. Boiling done, with slotted scooper or silicon-end tongs, scoop up carefully and arrange chicken pieces unto roasting pan skin side up.
  3. Brush generously with butter. Finish off or pour remains all over.
  4. Pre-heat oven and under 193degC (380degF), roast for 30 minutes. DONE. Garnish. Present.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.