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.
There are other advantages of preparing 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 in lechon sauce (sarsa ng lechon) or sinamak.
Try this Crispy Oven Broiled Liempo recipe. Let me know what you think.
Crispy Oven Broiled Liempo
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!
Cecilia says
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. 🙂
Jane says
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!
Sue says
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.
flyap says
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 🙂
Vanjo Merano says
I appreciate your feedback, flyap. Thanks!
Eleanor says
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.
Monina says
Your recipes are simple yet so delish. BTW, if using turbo, what would be the setting?
Cherie says
Hi. I learned something new — steam the pork. Will it still make the pork tender? Thanks!
Dolly Go says
I’ll try this tonight! Thanks for sharing!
melodie henderson says
Hi Vanjo, i am using fan force oven..whats the degrees to set?thank you
liberty says
How many mts in turbo?
John says
Thanks for the recipe. Is there an alternative to salt and pepper? Have you tried with patis? Or magicsarap?
Marissa says
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!
Vanjo Merano says
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.
angelie says
Thank you vonjo this recipe.I try is good and yummmy.
Vanjo Merano says
Aj, if you have a turbo broiler, you can use it instead.
Cris Miranda says
I don’t have a steamer can I use the rice cooker instead?
Vanjo Merano says
Yes, you can use rice cooker as the steamer.
Marilyn says
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
Cel says
going to try this..thanks for sharing! 🙂
Vanjo Merano says
You are welcome, Cel.
Leah says
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!!
Vanjo Merano says
You are welcome, Leah!
Chat del rosario says
Hi. My oven doesn’t have a broiler. How can i make the skin crispy? Thank you & more power!
Albert Lee says
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.
Vanjo Merano says
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.
Chris S. says
I like how you simplify things. This is easy and practical. Thank you sir!
Vanjo Merano says
My pleasure, Chris.