Tom yam is always sooooooooo
inihaw na liempo ng baboy
roast pork belly
i think the marinade matters less than the manner of roasting. i mean that, you use your favorite flavors for the marinade but follow the rule of high temperature roasting for the first short burst of heat, then lower the oven temp. for slow roasting.
i have to remember this for i so love roast pork and am always on the lookout for something different to do with it. and now my children have caught my bug….a whole pork leg or shoulder is too much for us so the ideal cut for me is the meaty pork belly available at the Chinese butchers. for this marinade i used Filipino soy (silver swan), crushed garlic, lemon and a splash of Mama Sita barbecue marinade for sweetness…i think Mirin cooking wine would make a fine substitute/addition. let meat sit in the refrigerator, covered with foil, for at least 3 hours.
roast the pork bellies in preheated oven at 400F for 45 minutes, basting after 30 minutes, with the marinade liquid.
lower heat to 325F and roast for another hour and half or more, basting about every half an hour, depending on the size of pork bellies, or until meat thermometer registers about 180F.
*score the top skin of the pork bellies for maximum crackling effect…i have just seen Andreas Viestad do this to his Christmas pork rib slab and it looked great and crispy.
October 14th, 2005 at 8:24 am
That is some serious inihaw na liempo, Stel!
Katakam-takam!!! 
October 14th, 2005 at 5:41 pm
Aha, so that’s the secret to a luscious crispy liempo!
Thanks for sharing tita Stel. 
October 14th, 2005 at 11:48 pm
hi midge:highfive:i was really blown away by how my kids loooooved it. and the teeny bits of leftovers were great in soups like instant ramen and mami!
thanks for hoppin by:penguin:
mum celiaK:kitty: it was crispy outside and moist and tender inside…i ate a lot of rice with it though…:chef: happy weekend!!!!
September 26th, 2006 at 8:28 pm
HI there, this recipe sounds reallly good. Want to try it, but have some questions.
1. Roast it covered with foil then remove when slow cook? or uncovered all the way….
2. Do you have general proportion of soy and lemon? say for a 2 - 3lb pork bellie…
thanks for helpin me out.
Myrna
September 27th, 2006 at 4:54 pm
sorry Myrna,i wasn’t clear…yes :yes:roast the bellies uncovered.
i usually go by taste: mix the marinade ing.s in a cup and taste before pouring into the bellies. start with 2 parts soy to 1 part lemon? then add on what you like. good luck, hope it works out!
June 4th, 2009 at 7:38 am
I recommended this to a reader :)
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