Here’s my own version of the Crispy Liempo:
water, for boiling
oil , for frying
For the Sauce:
3 tablespoons soy sauce
5 tablespoons vinegar
1 shallot, minced or 1 small onion, minced
1 garlic clove, minced
chili peppers (optional)
Cut the pork belly into serving pieces then combine with the 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 (or you can use Mang Tomas, the locally available gravy sauce) and serve lechon kawali while it’s hot.
Watch your cholesterol level before eating this because it might spike up which can lead to health complications.
But still, Enjoy!