BUTTER FRIED PARBOILED “LIEMPO”

BUTTER FRIED PARBOILED “LIEMPO”
(Parboiled Pork Belly Butter Fried-Sprinkled with Texan Meat Rub)

Pork belly is one of the most modifiable parts of pig meat.
Be it roasted, grilled, fried, BBQed, be processed into bacon strips, “sinigang” (tamarind soup base with veggies), “nilaga” (plain boiled and dumped with vegetables different from “sinigang”) and countless more divergence.
A friend’s firm, BAI’s, technologically and methodically preps imported “liempo”
into “Lechon Cebu-Style”.
Note my word imported.
Fact is, they only utilize pork belly either from:
Canada, USA, France or Germany.
The best tasting, well rounded-off ingredients’ mix and lingering skin crispness I’ve munched in my life.
The packaging presentation is the height of marketing proficiency which is why blogger-clients never miss featuring it A.&.A. (again and again)
Those in Metro Manila, Philippines, you may wish to try this “magnum opus”.
And I dare you to do so.
Click here:
https://bais-boneless-lechon-cebu.myshopify.com/
For now, we’ll do some easy-stepped offering for your family’s
center table dish, lunch or dinner.
Parboiled then butter fried and sprinkled with my own
“Texan Meat Rub”
…which we’ll generously dust unto still hot newly fried slices.
Note on this procedure: because when you sprinkle it before frying
desired flavour is un-attainable.
Spices-herbs mix will just slip out to hot oil.

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Serves:>4
Cooking media: boiling & frying pans, kitchen turner or flat laddle (“siyanse”)
stainless bowl, wire whisk

INGREDIENTS:
MEAT:
½ kilo “liempo”, sliced ½ inch thick

PARBOILING MIX:
1 liter tap water
10 grams salt (any)
5 grams ground black pepper

FRYING MIX:
1/8 bar butter
80-100 ml. palm oil

TEXAN MEAT RUB:
15 grams salt (any)
6 grams sugar
2 grams ground black pepper
2 grams chili powder
2 grams paprika powder
3 grams ground nutmeg
2 grams ground coriander
3 grams ground thyme
2 grams OPTIONAL MSG

PROCEDURES:

1. Pour all ingredients of Texan Meat Rub unto bowl and tumble well with wire whisk until fully blended. Set aside.

2. Into boiling pan, add Parboiling Mix. Toss well. Dump in “liempo” slices.
3. Bring to boil until meat are to your desired tenderness. Scoop out and set aside.

4. In oil, melt butter. Start frying “liempo” by batches to your preferred done-ness.

5. Upon retrieving, while still hot, lay unto serving plate nicely. Using fingers, sprinkle on both sides enough Texan Meat Rub.

6. Garnish should you wish. Serve your eye-popping different “liempo”.

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.