Slow Baked Juiciest “Liempo”


For “Liempo” the usual/normal, “most technologically sound” and highly acceptable preps are:
“Lechon”, roasted via charcoal, wood fire (on sides),
indirect-heat brick oven, gas fired or electric ranges.
“Lechon Kawali”, either Filipino or Chinese style, pre-boiled or not, seasoned or just plain salted single pan frying.
Doubling the frying stages makes this “Liempo” a “Bagnet”
(a northern Philippines “chicharon” delicacy)
“Porchetta”, the Italian style “Lechon”.
“Bacon”, belly is dry or brine cured, smoked and cut to strips or rolled to create round slices.
Or “Pancetta”, the Italian un-smoked cousin of bacon.
Above methods, most particularly the “Lechon”, “Porchetta” and “Pancetta”
are processed with some sort of art, careful trials before arriving at final product
and the sheer dedication cum determination to launch such a “magnum opus” (a masterpiece)
(Mere dredging belly slices (or any meat slice for that matter) in seasoned flour and/or starch
then frying to appear crunchy
is the height of deceit…more so if done by “cooking grads”.
Wanna check a “highly technological prep for Liempo”?
Fat-phoebes stay aside…
fat-natics…let’s read on…
                                                     Let’s open our eyes a bit about fats. Read this.
Prep time:    45 mins.
Cook time:                    1 hour 40 minutes
Total time:                     2 hours 25 mins.
Makes/Serves:   6
Cooking medium:   range oven (gas or electric)
Special instruction(s):  foil, meat thermometer, brush

1 kilo boneless, skin-on pork belly-fully cleaned, trimmed
10 grams salt (sea or table)
8 grams sugar (white or brown)
6 grams cracked black pepper
5 grams garlic powder
200 ml. pineapple juice
60 ml. EVOO (Extra Virgin Olive Oil)
1.    Blend well salt, sugar, OPTIONAL MSG, pepper and garlic powder. 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.    Pour in pineapple juice. Massage meat to break its protein for easier flavor absorption.
4.    Summon blended powder ingredients and pour unto all parts: skin, inside slits, sides etc. Scatter thoroughly. Refrigerate
(NOT FREEZE) for 30 minutes. While waiting pre-heat oven to 375deg.F (190deg.C).
5.    Line rectangular oven pan with foil. Brush EVOO unto all sides of belly, lay skin up and pop into oven.
for 25 minutes.
6.    After 25 minutes retrieve belly. Turn. Now it’s flesh side up. Cover with foil.
7.    Step down temp to 275deg.F (135deg.C). Wedge belly unto oven again.
8.    Slow cook for 1 hour 15 minutes or until internal temp registers 155deg.F (68deg.C). DONE.
9.    Serve to your loved ones and be proud of your new creation.
A different offering not the usual “Liempo”.NOTE: Thank you “noemz” for noticing the inadvertent overlook.
Revision is colored blue as when to add EVOO.Want to try Filipino “Lechon Belly”? Here’s the recipe.
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.
6 replies
    • Dante
      Dante says:

      Thank you very much Tess for dropping by. I always see your likes and comments on innovated recipes I post thru Mely’s Kitchen
      Watch out for more in the coming days.

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