RED WINE IMMERSED BELLY

RED WINE IMMERSED BELLY
(Pork Belly Marinated in Red Wine, Spices and Herbs)
A simple but different approach to the usually salted and peppered fried pork.
Easy. Quick. Tasteful.

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Serves: 2
Prep and Cooking media: marinating bowl, frying medium, tongs and slotted frying shovel

INGREDIENTS:
500 grams (1/2 kilo) 1 inch thick-skin on sliced pork belly
200 ml. red wine (any sweet or semi sweet red still you wish)
25 ml. sesame oil
3 grams fine salt
2 grams ground black pepper
2 grams chili powder
3 grams onion powder
2 grams garlic powder
2 grams nutmeg powder
1 gram Spanish paprika
3 grams hot sauce (any-Tabasco or Red Devil or Dante’s Inferno)
OPTIONAL 2 grams fine MSG
enough frying palm oil (or palm olein)

PROCEDURES:

  1. In suitable bowl whisk well until fully dissolved all ingredients except pork slices and frying oil.
  2. Marinate unto fridge for 2 hours.
  3. Heat oil. Drain a bit and fry belly by batches. For 1-inch thick meat, 1-2 minutes frying time for both sides will be enough. 2-hour marinating time will render tenderness and juicier bite.
  4. Shovel up, pat dry and arrange unto serving plate with little greens for more enticing palate appeal.
  5. SERVE and witness your loved ones’ eyes go wide open saying…WOW! 

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.

BACON INFUSED ROASTED POTATO

Bacon Infused Roasted Potato

BACON INFUSED ROASTED POTATO
(Potato Wedged With Bacon Slices To Spread Flavor Thereof While Roasting)
Again, a different approach this time.
Instead of wrapping potatoes with bacon, slices of latter are infused/wedged in between slits to spread their smokey-salty flavor while potatoes are roasted.

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Serves: 4
Cooking media: range oven, basting brush, roasting pan
INGREDIENTS:
8 pieces medium skin-on potatoes, fully cleaned, 3 X ¼ inch slits each-leaving about ¼ inch to the bottom
24 slices of round bacon (any brand)-each slice can easily be inserted unto slits
120 grams melted cheese blended with 20ml. full cream milk, 3 grams garlic powder and 10 ml. honey
30ml. EVOO (Extra Virgin Olive Oil)
OPTIONAL 2 grams fine MSG
PROCEDURES:

  1. Pre heat oven to 320deg.F (160deg.C)
  2. Brush EVOO to all sides of potatoes, sprinkle with OPTIONAL MSG and pop-in unto mid section of oven. Roast for 5 minutes.
  3. Withdraw and let cool. Insert 3 bacon slices unto slits.
  4. Back to oven-roast for 8-10 more minutes. Time will depend on the type bacon you have. Play it by sight.
  5. Withdraw and drizzle with cheese-milk-honey-garlic solution.
  6. SERVE and witness your loved ones’ eyes go wide open saying…WOW! 

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.

TENDERIZED DEEP FRIED “LIEMPO”

Liempo

TENDERIZED DEEP FRIED “LIEMPO”
(Parboiled Pork Belly Deep Fried To Crunchy Outside-Juicy Inside Bite)
As mentioned in my other post re “Liempo”,
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.
For now, we’ll dive into something simple.
Seasoned, tenderized in spices-filled boiling solution then
deep fried to “crispiest skin to juiciest meat bite”.

Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Total time: 2 hours
Serves: 4
Cooking media: suitable parboiling casserole, big frying pan with cover OR suitable deep fryer.

INGREDIENTS:
1 kilo fully cleaned, de-haired, nicely sliced liempo”
enough tap water to cover meat
80 grams fine salt
15 grams ground black pepper
OPTIONAL 10 grams MSG
20 pieces crushed fresh garlic cloves
3 pieces small onion (white or red), sliced
a small bunch of “tanglad” (lemon grass)
500 ml palm olein (if available) or soya/palm oil if not

PROCEDURES:

  1. Pour water and all other ingredients in casserole. Whisk a bit to dissolve granules faster.
  2. Add in “liempo slices” and, under medium heat, boil for 1 hour or until meat exhibits full tenderness when forked.
  3. Scoop out. Pat dry skin. Set aside.
  4. Heat oil in pan or deep fryer. When smoke is emitted, slice tiny bit of meat and throw unto hot oil and if small spinning bubbles from thrown meat going up are seen-then heat more. But if throwing the tiny piece of meat into hot oil produces BUBBLES…rumbling BUBBLES, then oil is ready.
  5. WITHOUT BRUSHING ANYTHING UNTO SKIN, deep fry the meat to desired done-ness and/or crunchy condition of skin.
  6. NO NEED TO SPRINKLE WATER UNTO HOT OIL to supposedly make the skin crispy. THIS IS A MYTH. Doing this will just make the oil VERY ANGRY THAT SPLATTERS occur.
  7. You’re DONE.
  8. Slice and garnish as desired. Serve with gar-vin-soy dip (garlic-vinegar-soy sauce mixture)

For more of “LIEMPO” preps, click here.

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.

 

FULLY MARINATED-ROLLED-BROILED “LIEMPO”

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.

BUTTER FRIED PARBOILED “LIEMPO”

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.