(FULLY MARINATED SLOW-BAKED PORK BELLY)
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 Read on…