2.2 lbs liempo (pork belly, skin on)
2 bay leaves
175 cc vinegar
1 tbsp salted bean curd, mashed
60 cc soy sauce
1 tsp freshly ground black pepper
75 g raw peanuts, shelled
35 g brown sugar
t1 tbsp minced garlic
Parboil whole pork belly in about a liter of water for 10 minutes, then cut into 5 equal portions. Reserve broth.
With a sharp knife, carefully score skin side of each portion making criss-cross slits, approximately 1 cm apart and 0.5 cm deep, then place in a bowl with all the remaining ingredients and marinate in the refrigerator overnight.
The next morning, bring the reserved broth to boil, add pork with remaining ingredients, and cook for 1 1/2 hours, until meat is tender.
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