My best tips, recipes for per­fect ‘in­i­haw na liempo’

Philippine Daily Inquirer - - DAYILYILNQ­UEIRER LIFEPHILIP­PINTE -

Vine­gar and Gar­lic Liempo

1k liempo 3 tbsp gar­lic, pounded 1 tbsp each gar­lic and onion pow­der 3 tbsp vine­gar 1 tsp oregano 1 bay leaf, crum­bled 2 tbsp soy sauce 1 chili, sliced to taste ¼ c brown su­gar 1 tsp freshly cracked pep­per 1 tbsp oil Com­bine and mix in­gre­di­ents. Mar­i­nate pork overnight. Make bast­ing sauce. When pork is half-cooked, start bast­ing the pork with

sauce.

Bast­ing sauce:

2 tbsp patis 1 tbsp gar­lic puree 2 tbsp suka 2 tbsp liq­uid sea­son­ing 1 tbsp wa­ter 1 tbsp su­gar 2 tbsp oil Mix. To serve, add chopped gar­lic, onions and chilies to your fa­vorite vine­gar

Tamarind Liempo

1 k pork belly ¼ c gar­lic paste 1 tbsp tanglad 2 tsp ground pep­per 2 tbsp fish sauce 2 tbsp oys­ter sauce 3 tbsp su­gar Juice of 2 pc cala­mansi 1 tbsp ke­cap ma­nis (dark sweet soy sauce, avail­able in Un­i­mart or San­tis) ¼ c Tan­d­uay Rhum 2-3 tbsp tamarind wa­ter or 23 tsp tamarind sini­gang pow­der mix 2 tbsp oil Pound gar­lic and tanglad to a paste. Add the rest of the in­gre­di­ents. Ad­just sea­son­ing to taste.

Mar­i­nate. Grill. Serve with pick­led veg­eta­bles.

Pick­led veg­eta­bles

Pick­ling so­lu­tion:

½ c wa­ter ½ c + 2 tbsp white su­gar 1/3 c white vine­gar 1½ tsp salt 2 green chilies or sil­ing pangsi­gang 1 red onion, sliced 3 thin slices gin­ger 6 gar­lic cloves, sliced 2 tsp pep­per­corn Com­bine in­gre­di­ents in saucepan and bring to a boil. Sim­mer 10 min­utes. Sea­son to taste. Cool.

Add veg­eta­bles.

Veg­eta­bles:

2 cu­cum­bers, sliced or medi- um dice 1 small radish, thinly sliced 1 large white onion, large dice ½ car­rot, juli­enne Add veg­eta­bles to pick­ling so­lu­tion. Re­frig­er­ate at least 1 hour be­fore serv­ing.

Liem­pong Di­law

1k liempo 2 tsp salt 3 tsp liq­uid sea­son­ing 2 tsp black pep­per ½ c pounded gar­lic 2 tbsp lemon­grass hearts, pounded 3 tbsp vine­gar 1 tbsp su­gar 1/3 c Sprite 2 tbsp achuete oil ½ tsp turmeric pow­der or 1inch root ( luyang di­law) fresh, pounded to a paste.

Mix in­gre­di­ents and mar­i­nate liempo. Grill.

When liempo is half cooked, brush with achuete oil.

Serve with vine­gar, soy, chilies and cala­mansi on the side.

Serve with Pick­led Veg­eta­bles.

For my new cook­ing class sched­ules, call 0917-5543700, 0908-2372346, 4008496, 9289296.

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