Crispy Liempo

by Carol Ranas
2 minutes read
Liempo or Pork Belly has a bad reputation for having the highest level of fat and cholesterol. But it doesn’t stop anyone from devouring this part by incorporating it to some of our dishes. Crispy Pork Belly is a deadly dish and not for the faint of heart. But still, one can’t resist the urge to try this oily, crispy and savory dish. With the right sauces, you may opt to ask for more rice and sidings to satisfy your belly’s appetite.

Here’s my own version of the Crispy Liempo:


1/2 kilo pork liempo (pork belly)
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!

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