Wednesday, March 7, 2012

Lechon Kawali II

1 k. pork liempo
½ gallon water
35 gms. onion, quartered
10 gms. iodized salt

3 gms. peppercorn
2 pcs. bay leaf
4 cups corn oil
lechon sauce


Simmer pork liempo in water with onions, iodized salt, peppercorn and bay leaf; until tender for about 30 minutes.

Remove pork liempo in water and air dry for 30 minutes.

Heat the cooking oil until hot.

Deep fry the liempo until golden brown and crispy.

Slice and serve with lechon sauce.

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