Steam buns until tender and puffy, 10-15 minutes. Slice open but not through.
Spread each bun with aioli. Stuff with cabbage and pork belly; add any of the optional ingredients as well. Drizzle with the reduced marinade from the pork belly recipe.
Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.
Bring to a boil and simmer for 35-45 minutes or until skin is tender.
Drain, cool and air dry.
Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
Mix all the sauce ingredients.
Enjoy!
n hour.
For Pork Belly 1st cooking process: First rinse
Combine pork belly, garlic, bay leaves, salt, and pepper in a skillet; pour in enough water to cover. Bring to a boil, reduce heat, and simmer until skin is tender, 35 to 45 minutes. Drain and let sit at room temperature until pork has air-dried.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry pork in the hot oil, working in batches, until golden brown, 3 to 5 minutes. Remove fried pork with a slotted spoon and drain on a paper towel-lined plate.
y hands,.
The original recipe did not specify, but I
1.Rubbing the belly - day one.
2.Coarsely
or the pork belly:
Season the pork belly with salt and
at side of the pork belly, diagonally, and season with salt
he fat on the pork belly and trim.
Combine the
s simmering cook the pork belly. Preheat oven to 310 degrees
hen drain.
season pork belly cubes with 1 tablespoons of
ith paper towels. Score pork belly skin in a crosshatch pattern
he skin of the pork belly in a criss-cross pattern
f the foil. Place pork belly, fattiest-side down, on top
Rinse pork belly in hot water. Transfer to
on-fat side of pork belly. Cover with plastic wrap and
nd then wash the pork belly well and dry with paper
he filling: rub the pork belly all over with 1/2
o 2 hours
Pork Belly and Shrimp
Sprinkle sugar
Place pork belly in the freezer until partially