Odnam’s Crispy Liempo

If you want to get this crispy crackling liempo goodness, here’s the recipe. Thank me later.

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So let’s pretend I’m a Liempo expert, hehe! Well, If being able to cook this liempo once a month or twice for 10 yrs since I’ve learned the recipe can make me an expert, I think I can already claim the title. Thanks to Odnam, my father.

Odnam’s Crispy Liempo and my vinegar-lemon dipping sauce

My Papa is equally as good as my Mama in the kitchen. Born in Bicol, he can cook anything with gata and sili with flying colors even when drunk. That’s how legit he is! But aside from those creamy laing and spicy Bicol express recipes, his Crispy Pata is one of my favorites. When I was younger, I used to watch him in the kitchen or sometimes at the garage cooking the crispiest and best tasting pata (I’ve ever had, until he told me how to do it.) Many times I tried cooking Crispy Pata too without asking his help believing the recipe runs in the blood, but I failed eminently many times over.

Until one day he visited the house to send some Bulalo for the kids. That’s what I love and hate about him, the spoiler Lolo he is, he brings delicious home cooked meals in the house. The same delicious food that makes me feel like I’m the lesser cook but most of the times the luckiest child on earth. Haha!

So, I was preparing the steamer for my Crispy Pork Belly when he arrived. I don’t know where I learned it from but I used to steam pork bellies before frying/broiling. He told me to stop from what I’m doing and he got the deep skillet to boil the belly with lots of onion, celery, ginger, a little salt and peppercorns. He also told me that I need to rub it with vinegar-fish sauce mixture after it cools down from boiling.

Confused, I then asked, how will it taste? He answered, “Tastes like Crispy pata but tender and juicier.” I was dumbfounded with what he just revealed. I was trying many times before but never got the luck to catch up with how his dish tastes. And now..

“How come I didn’t know that? I used to watch you when I was younger!” I asked.

“Hindi ka naman nagtanong (You never asked) O baka dahil mas focus ka sa pag kain kesa pagluto. (Or probably because you were more focused on eating it than learning how to cook it.)”

Well, he has a point. And glad he generously gave it away without having me to ask him! But I asked many recipes after then. 🙂 His Bulalo, patatim, etc. Lucky that I did because right now, we are on the 20th day of the Enhanced Community Quarantine in Luzon and while I’m 2 cities far away from my parents, I get to eat the home cooked meals I learned from them. Though there’s a huge difference when you know it’s from them. Right?

Im using the same techniques with this Liempo. The Pata recipe has 2 more additional ingredients though and I’ll share the recipe soon. For now, let’s focus on this belly cripy goodness!

See the pictures for the recipe. 🙂

Boil for atleast an hour the slab of meat with onions (lots of it) pepper, ginger and celery, a kosher salt. Fresh thyme or rosemary works well too. 🌿 This process is needed to achieve that crispy skin result. Simply frying pork without boiling will have a different outcome. You can also try steaming the meat but for me, boiling the meat makes it more flavorful. But it’s up to you. 🙂
Let it cool then rub it with mixture of a cup of redcane vinegar (apple cider tastes good too or lemon), peppercorn and a tablespoon of fish sauce (or salt). Poke the skin with fork to let the mixture penetrate inside the meat makes it more flavorful. Sun dry it for atleast 2 hrs or until it looks firm.
I broil it for 1hr ( this is thick size belly) or until it turns golden brown and the skin starts to crack open under 265 deg. Cooking time depends on the size and thickness of your meat. I prefer broiling or oven baked than deep fry because the dish has the same crisp and flavor, but less the grease and “dreaded” talsik of cooking oil. 😂
I always check half the time just to make sure then sprinkle peppercorns again because I love peppercorns hehe. Flip the pork belly so that the opposite side will be facing up.
Just like any freshly cooked meat, let the meat rest a few minutes before eating. You not only allow the juices to settle into the meat as it cools, you also have have time to make this vinegar-lemon dipping sauce.
Just mix White vinegar, lemon, onion, peppercorn, siling labuyo, siling green and a dash of sugar.

Or you can just serve this with Mang Tomas lechon sauce. 🙂

Enjoy and Happy Cooking, Malditas!

1 comments on “Odnam’s Crispy Liempo”

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