Liempo Recipe Pork Belly: Crispy Skin, Juicy Meat, Filipino Perfection!

Liempo. The very word conjures up images of sizzling pork belly, the aroma of garlic and soy sauce filling the air, and the satisfying crunch of perfectly rendered skin. This beloved Filipino dish is a staple at celebrations, family gatherings, and even simple weeknight dinners. But achieving that perfect balance of crispy skin and juicy, flavorful meat can sometimes feel like a culinary tightrope walk. Fear not! This recipe breaks down the process into easy-to-follow steps, guaranteeing liempo that will have everyone reaching for seconds (and thirds!). Get ready to experience pork belly perfection, Filipino style!

Why This Recipe Works

This liempo recipe isn’t just another collection of ingredients; it’s a carefully crafted method designed to deliver exceptional results. Here’s why it works:

• The Brine: A simple yet effective brine infuses the pork belly with flavor from the inside out, ensuring that every bite is savory and delicious. The salt in the brine also helps to draw out moisture from the skin, which is crucial for achieving maximum crispiness.
• The Dry Rub: A blend of classic Filipino seasonings like garlic, pepper, and bay leaves creates a fragrant and flavorful crust that complements the richness of the pork.
• The Slow Roast: Low and slow cooking is the key to tender, juicy meat. This method allows the fat to render properly, resulting in incredibly succulent pork belly.
• The High-Heat Blast: The final step, a quick blast of high heat, transforms the skin into crackling, crispy perfection. This technique ensures that the skin is blistered and crunchy without overcooking the meat.
• Resting Period: Allowing the liempo to rest after cooking is essential for retaining its juices. This step prevents the meat from drying out and ensures that it remains tender and flavorful.

Ingredients

• Pork Belly: 3-4 lbs, skin on, preferably with even thickness
• Water: 4 cups
• Salt: 1/4 cup
• Sugar: 2 tablespoons
• Black Peppercorns: 1 tablespoon, crushed
• Bay Leaves: 3
• Garlic: 6 cloves, minced
• Soy Sauce: 1/4 cup
• Ground Black Pepper: 1 teaspoon
• Dried Oregano: 1 teaspoon
• Cooking Oil: 1 tablespoon

Instructions

1. Prepare the Brine: In a large bowl, combine water, salt, sugar, crushed black peppercorns, and bay leaves. Stir until the salt and sugar are completely dissolved.
2. Brine the Pork Belly: Submerge the pork belly in the brine, ensuring that it is fully covered. Place a weight on top of the pork belly to keep it submerged. Refrigerate for at least 4 hours, or preferably overnight.
3. Prepare the Pork Belly: Remove the pork belly from the brine and pat it completely dry with paper towels. This is crucial for achieving crispy skin.
4. Score the Skin: Using a sharp knife or a box cutter, score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. This helps the skin to render properly and become crispy.
5. Prepare the Dry Rub: In a small bowl, combine minced garlic, soy sauce, ground black pepper, and dried oregano. Mix well to form a paste.
6. Rub the Pork Belly: Rub the garlic mixture all over the meat side of the pork belly, making sure to coat it evenly.
7. Air Dry: Place the pork belly, skin-side up, on a wire rack set over a baking sheet. This allows air to circulate around the pork belly and further dry out the skin. Refrigerate, uncovered, for at least 2 hours, or preferably overnight.
8. Preheat the Oven: Preheat the oven to 300°F (150°C).
9. Slow Roast: Place the baking sheet with the pork belly in the preheated oven and roast for 2-3 hours, or until the meat is very tender and the internal temperature reaches 190-200°F (88-93°C).
10. Increase the Heat: Increase the oven temperature to 450°F (232°C).
11. Crisp the Skin: Cook for another 10-15 minutes, or until the skin is puffed up and golden brown and crispy. Watch it carefully to prevent burning. If the skin is browning too quickly, you can tent it with foil.
12. Rest: Remove the liempo from the oven and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork belly.
13. Slice and Serve: Slice the liempo against the grain and serve immediately. Enjoy with steamed rice, soy sauce dipping sauce, or your favorite Filipino sides.

Tips for Success

Here are a few extra tips to ensure your liempo is a resounding success:

• Choose the Right Pork Belly: Look for a pork belly that has a good ratio of meat to fat. The skin should be smooth and even in thickness.
• Don’t Skip the Brining Step: Brining is essential for both flavor and moisture. It also helps to tenderize the meat.
• Dry the Skin Thoroughly: The drier the skin, the crispier it will be. Make sure to pat it dry with paper towels after brining and before scoring.
• Score the Skin Properly: Scoring the skin helps the fat to render properly and allows the skin to become crispy. Be careful not to cut into the meat.
• Air Drying is Key: Air drying the pork belly in the refrigerator helps to remove even more moisture from the skin, resulting in a crispier final product.
• Monitor the Oven Temperature: Oven temperatures can vary, so it’s important to monitor the internal temperature of the pork belly with a meat thermometer.
• Don’t Overcook: Overcooked pork belly will be dry and tough. Use a meat thermometer to ensure that it is cooked to the proper internal temperature.
• Let it Rest: Resting the liempo after cooking is crucial for retaining its juices.

Storage Instructions

Leftover liempo can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can either microwave it, bake it in the oven, or pan-fry it until heated through and the skin is crispy again.

FAQ

Q: Can I use a different cut of pork?

A: While this recipe is specifically designed for pork belly, you could potentially use other cuts of pork with a good amount of fat, such as pork shoulder. However, the cooking time and method may need to be adjusted.

Q: Can I skip the brining step?

A: While you can skip the brining step, it is highly recommended for the best flavor and moisture. The brine helps to tenderize the meat and infuse it with flavor from the inside out.

Q: My skin isn’t crispy enough. What can I do?

A: If the skin isn’t crispy enough after the high-heat blast, you can try broiling it for a few minutes, watching it carefully to prevent burning. You can also use a kitchen torch to crisp up specific areas of the skin.

Q: Can I use different seasonings?

A: Absolutely! Feel free to experiment with different seasonings to create your own unique flavor profile. Some popular additions include chili flakes, ginger, or star anise.

Conclusion

With its irresistible combination of crispy skin and juicy, flavorful meat, this liempo recipe is guaranteed to become a family favorite. By following these simple steps and tips, you can easily achieve pork belly perfection in your own kitchen. So gather your ingredients, fire up the oven, and get ready to experience the ultimate Filipino comfort food. Sarap! (Delicious!)