Liemp-Chon ( Liempo Lechon)

Let's try this delicious food  innovation from the ingredients specialist.

INGREDIENTS & COOKING NEEDS:
2 kilos of fully cleaned skin-on, rectangular pork belly (“liempo”)
 1 piece large garlic bulb, de-skinned, pounded
1 large white or red onion, quartered
3 pieces cut into 2 inches “tanglad” (Filipino lemongrass)
25 grams fine salt
5 grams ground black pepper
10ml. soy sauce
15 ml. Extra virgin olive oil
thick thread for tying
meat thermometer

PROCEDURES:
1.    Score and slit lean, skin & fat parts of the belly.
2.    Pour in all ingredients unto blender and blend/mix until paste.
3.    Rub inside slits and all parts of meat plus the inside
to effect full flavor absorption.
4.    With left over marinade, lay flat belly (lean part side down)
and marinate for 2 hours inside ref. (DO NOT FREEZE)
5.    Tumble and turn every 30 minutes.
6.    Pouring all marinade left over inside the meat, roll and tie as in picture.
7.    Pour tap water 1/2 of pan.
This will serve as moisturizer to heated meat and as dripping medium.
8.    Pre-heat oven to 350 deg.F then, on top of pan (in a wire rack)
sear belly for 30 minutes.
9.    Lower temp to 250 deg.F and cook further for 1 more hour & 30 minutes
(or longer as you wish-adding water to pan as need be)
until internal temp reaches 140 deg. F for medium rare,
150 deg. F for medium,
155 deg. F for medium well
& 160-165 deg. F for well done.
But fate has not been kind in this instance of  my cooking endevour…
the string got burned and loosen off midway.
Thereby...I got crackling skin (like Chicharon), crispy reddish-brown rind
resembling that of a real charcoal-cooked Lechon
AND a very tasty, juicy and ultra tender inside.
10. Serve.
Best with “suka’t bawang” (garlic-vinegar dip)

Click the link for the original post and read why he cooked this.
http://www.jdantemorados.com/this-gramp-is-a-food-critic/liemp-chon-lechon-liempo

Contributed by: Mr. Jose Dante S. Morados

Masilog

Masilog is one of the breakfast combo in the Philippines which is consist of Ma Ling  (Chinese brand luncheon meat), Sinangag ( Fried Rice) and Itlog ( Egg)

Maling- MA
Sinangag- SI
Itlog- LOG = MASILOG

Just prepare all the necessary stuffs ( Maling, Sinangag and egg) then assemble in a serving plate then serve.

Ginisang Talbos ng Camote at Okra

 Freshly harvested from a friend's garden, simply cooked to remain its natural flavor and served with love. Both are low calorie vegetables but rich in fiber and other vitamins and minerals that's good for our body. Bon appétit!

Ingredients:
1/4 kilo shrimps ( cleaned and de-shelled)
1 bunch camote tops (talbos ng camote) -cleaned
8 pieces okra
2 tablespoons soy sauce
3 cloves garlic
1/2 piece onion
salt and pepper to taste

Procedure:
1. Saute garlic and onion then add the shrimps and stir well, add the soy sauce.
2. Add the okra and continue to saute until half cooked then increase the heat.
3. Add the camote tops, salt and pepper to taste then stir for a minute and turn off the heat.
4. Serve it with love.