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.

BUTTER FRIED PARBOILED “LIEMPO”

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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.
  1. Into boiling pan, add Parboiling Mix. Toss well. Dump in “liempo” slices.
  2. Bring to boil until meat are to your desired tenderness. Scoop out and set aside.
  1. In oil, melt butter. Start frying “liempo” by batches to your preferred done-ness.
  1. Upon retrieving, while still hot, lay unto serving plate nicely. Using fingers, sprinkle on both sides enough Texan Meat Rub.
  1. 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.

BAGWANG TOPPED “PINAKBET”

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Pinakbet

BAGWANG TOPPED “PINAKBET”
(Deep Fried Bagwang Garnished Stewed Veggies)

Bagwang is spices and herbs-rich processed pork neck available only at
Manila Q.
(www.manilaq.net)
It’s the technological recasting of Ilocos’ (a northern Philippine province)
Bagnet
(our inspiration for the innovation-boiled deep fried pork belly cubes)

World of differences:
Bagnet-pork belly from Philippines, boiled in salt, double-triple fried. Usually in cubes and undergoes further frying before serving.
Bagwang-pork neck either from Canada, Germany, France or USA,
marinated for days in spices and herbs solution, single deep frying that lasts for 28 hours-even left overs, when foil-wrapped-refrigerated, retain its crispness beyond 24 hours. Larger and thicker machine-slices than your usual bacon.

But these are plain top ups.
Added appeal, bite and cost.
The prep sequence unto different veggies to elicit
individual-optimal flavor is our concern.

Into the kitchen we proceed.

Prep time: 30 minutes
Cook time: max 15 minutes
Total time: 45 minutes
Serves: 6
Cooking media: frying pan, kitchen turner or flat laddle (“siyanse”)

INGREDIENTS:
¼ kilo Bagwang, sliced to bite sizes or pork cubes
150 grams shrimp paste (“cooked bagoong alamang”)
120 ml EVOO (Extra Virgin Olive Oil)
6 cloves crushed fresh garlic
1 medium onion (red or white) diced
1 medium tomato-diced
½ squash or pumpkin (“kalabasa”) de-seeded, de-skinned, squared
1 piece eggplant (‘talong”) sliced
5 strands/pieces string beans (“sitaw”) both ends removed cut about 2 inches
1 bundle watercress (“kangkong”) leaves and roots removed cut about 2 inches
3 grams ground black pepper
OPTIONAL 3 grams MSG

PROCEDURES:
1. Under medium, pre-heat oil and fry Bagwang in oil until crunchily satisfied.
Set aside.
2. In the same oil, saute´ garlic very lightly, add in onion, toss about 30 seconds
then pour in tomatoes.
3. Tumble for about 1 minute. Then add in squash. Toss for 2 minutes.
4. Pour “bagoong”. Continue tossing for a minute.
5. Sprinkle black pepper on all sides then add in “sitaw”. Toss for 30 seconds.
6. Pour in “kangkong” and “talong” and the OPTIONAL MSG tumble and toss
well for just a minute more.
7. Transfer to serving plate. Garnish with fried Bagwang.
8. Witness the smiles amidst rounded eyes of your loved ones as you bring your
masterpiece to center table.

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.