Ingredients:
1 kilo pork liempo, cut
1/4 head garlic
1/2 tsp peppercorns
1 tsp salt
1 bay leaves
4 blocks tokwa, sliced
cooking oil for frying
chopped red onions and scallion for
garnishing
Procedure:
Wash pork belly. Add enough water to
cover the pork belly. Add in salt, peppercorns, garlic, bay leaves. Cover and
bring to a boil, then lower heat to simmer until pork is tender. Remove all
scum that rises.
Remove from the pot and place in a
colander and let sit for a while so the liquid will drain. Prick the skin many
times using fork then. Dry with paper towels if necessary. Keep refrigerated
for several hours. In a large kawali heat enough cooking oil and deep fry pork
belly at low heat until the pork turns brown. Remove pork belly from the kawali
and drain oil in a colander or paper towels, allow to cool completely.
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