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Crispy Oven Broiled Liempo

I always try to avoid fatty food, but sometimes I have to give-in to my cravings. As long as I know my limits, that should be ok. I was craving for liempo and I thought that lechon kawali will be a perfect dish to make for lunch, but I ran out of cooking oil. Instead,…

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By: Vanjo Merano 36 Comments Updated: 9/2/18

This post may contain affiliate links. Please read our disclosure policy.

I always try to avoid fatty food, but sometimes I have to give-in to my cravings. As long as I know my limits, that should be ok. I was craving for liempo and I thought that lechon kawali will be a perfect dish to make for lunch, but I ran out of cooking oil. Instead, I prepared Crispy Oven Broiled Liempo. This dish has the same crisp and lovely flavor as lechon kawali, but it is less greasy.

crispy oven broiled liempo pork belly

There are other advantages of preparingย Crispy Oven Broiled Liempo over lechon kawali other than it being less greasy; I think that this is also safer to cook. You see, lechon kawali entails the pork belly to be deep fried in cooking oil. There is a possibility for the oil to splatter and unexperienced cooks might be vulnerable to burn their skin. On the other hand, broiling the pork does not put yourself at risk as long as you wear an oven glove when handling the pork.

This dish is best enjoyed if dipped inย lechon sauce (sarsa ng lechon) or sinamak.

Try thisย Crispy Oven Broiled Liempo recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Crispy Oven Broiled Liempo

Prep: 10 minutes minutes
Cook: 35 minutes minutes
Total: 45 minutes minutes
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Ingredients

  • 2 lbs pork belly
  • 5 cups water
  • 1 to 1 1/2 tablespoons sea salt
  • 1/2 teaspoon ground black pepper

Instructions

  • Pour the water in a steamer. Bring to a boil.
  • Arrange the pork belly in the steamer, cover and steam for 40 minutes. Add water as needed.
  • Remove the pork belly from the steamer and place in a plate. Let it cool for a few minutes.
  • Rub salt and pepper all over the steamed pork belly. Let it stay for 15 minutes.
  • Set the oven to broil mode and preheat to 510 degrees Fahrenheit.
  • Arrange the pork belly in a greased oven safe tray or plate. Broil for 15 to 17 minutes.
  • Flip the pork belly so that the opposite side will be facing up. Continue to broil for another 12 to 15 minutes or until texture starts to get crispy.
  • Chop the broiled pork belly the way you prefer.
  • Serve with your favorite side dish such as ensaladang talong.
  • Share and enjoy!

Nutrition Information

Serving: 3g
ยฉ copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Cecilia says

    Posted on 1/9/15 at 10:38 am

    I’ve been looking for a recipe for pork belly that didn’t require deep frying, and I found it here! Thanks for sharing. My experiment is recorded in my blog. ๐Ÿ™‚

    Reply
  2. Jane says

    Posted on 1/1/15 at 9:22 pm

    Thank you for sharing this recipe. I prepared this recipe for New Year’s Eve and it was a hit. It was like Baliwag liempo from home but less greasy. Have a blessed 2015!

    Reply
  3. Sue says

    Posted on 12/18/14 at 6:26 pm

    Hi, i like the idea of baking pork instead of frying it. The question is does the meat will become tender after it is done? Looking forward for your reply. Thanks.

    Reply
  4. flyap says

    Posted on 12/8/14 at 2:54 pm

    i just want to thank you vanjo, with the recipes you have shared it made my life easier…you see i never cooked a meal ever not since i came here to the US…yours are easy to follow and really delicious recipes ๐Ÿ™‚

    Reply
    • Vanjo Merano says

      Posted on 12/8/14 at 3:06 pm

      I appreciate your feedback, flyap. Thanks!

      Reply
  5. Eleanor says

    Posted on 11/8/14 at 4:46 pm

    Thanks! This is the first time that I will do this, steam then broil. I’ve been cooking lechon kawali but I boil it first then fry but as you mentioned the flavor and nutrients will just go to the water. Anyway, thanks a lot for sharing. Will definitely try this one.

    Reply
  6. Monina says

    Posted on 11/3/14 at 9:00 am

    Your recipes are simple yet so delish. BTW, if using turbo, what would be the setting?

    Reply
  7. Cherie says

    Posted on 9/3/14 at 1:27 am

    Hi. I learned something new — steam the pork. Will it still make the pork tender? Thanks!

    Reply
  8. Dolly Go says

    Posted on 9/2/14 at 11:31 pm

    I’ll try this tonight! Thanks for sharing!

    Reply
  9. melodie henderson says

    Posted on 9/2/14 at 5:31 pm

    Hi Vanjo, i am using fan force oven..whats the degrees to set?thank you

    Reply
  10. liberty says

    Posted on 9/2/14 at 10:05 am

    How many mts in turbo?

    Reply
  11. John says

    Posted on 9/2/14 at 9:54 am

    Thanks for the recipe. Is there an alternative to salt and pepper? Have you tried with patis? Or magicsarap?

    Reply
  12. Marissa says

    Posted on 8/15/14 at 7:25 am

    I would love to try this recipe since I don’t like the frying part of the original lechon kawali recipe. What is the difference between boiling the pork vs. steaming it? Thank you for sharing all the wonderful recipes. We appreciate it very much!

    Reply
    • Vanjo Merano says

      Posted on 8/15/14 at 9:36 pm

      Marissa -- for this scenario, steaming the meat will retain the protein and flavor compared to boiling, as the water will absorb most of the nutrients and flavor.

      Reply
  13. angelie says

    Posted on 8/9/14 at 10:31 am

    Thank you vonjo this recipe.I try is good and yummmy.

    Reply
  14. Vanjo Merano says

    Posted on 7/24/14 at 7:07 am

    Aj, if you have a turbo broiler, you can use it instead.

    Reply
  15. Cris Miranda says

    Posted on 6/1/14 at 5:15 am

    I don’t have a steamer can I use the rice cooker instead?

    Reply
    • Vanjo Merano says

      Posted on 6/1/14 at 9:14 am

      Yes, you can use rice cooker as the steamer.

      Reply
  16. Marilyn says

    Posted on 4/30/14 at 5:43 pm

    I’m going to try this for my husband birthday today. hope i can make this perfect good luck to me:) thank you vanjo for sharing

    Reply
  17. Cel says

    Posted on 1/16/14 at 10:51 pm

    going to try this..thanks for sharing! ๐Ÿ™‚

    Reply
    • Vanjo Merano says

      Posted on 1/16/14 at 10:54 pm

      You are welcome, Cel.

      Reply
  18. Leah says

    Posted on 1/13/14 at 3:04 am

    I will try this method. I’ve been craving and wanting to eat lechon kawali for a long time. But it’s the frying factor that scares me. I think this should solve that problem! Salamat!!

    Reply
    • Vanjo Merano says

      Posted on 1/13/14 at 11:08 am

      You are welcome, Leah!

      Reply
      • Chat del rosario says

        Posted on 1/30/16 at 2:23 am

        Hi. My oven doesn’t have a broiler. How can i make the skin crispy? Thank you & more power!

  19. Albert Lee says

    Posted on 1/13/14 at 1:22 am

    Hi, might be a bit too simplified… Heh heh.
    Yung initial broil ba dapat skin side up o skin side down?
    I suspect this makes a difference.
    Salamat.

    Reply
    • Vanjo Merano says

      Posted on 1/13/14 at 11:12 am

      Hi Albert, while it can make a difference I did this by arranging the sliced pork belly by the side. This means that the skin is vertical. If you decide to do the skin side up in the initial broil, make sure to keep an eye on it so that the skin won’t get burnt.

      Reply
  20. Chris S. says

    Posted on 1/12/14 at 11:13 pm

    I like how you simplify things. This is easy and practical. Thank you sir!

    Reply
    • Vanjo Merano says

      Posted on 1/13/14 at 11:12 am

      My pleasure, Chris.

      Reply
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