INGREDIENTS:
- 500 g skinless pork liempo, cut into 2 inch pieces
- 4 cups water
- 1 cup cornstarch (for dredging)
- 1 head garlic, crushed
- ¼ tsp ground black pepper
- 2 L vegetable oil (for deep- frying)
- 8 g Magic Sarap (optional)
For the Sauce:
- 2 tbsp sliced spring onion
- 1 head garlic, minced
- 1 pc siling labuyo, sliced
- ¼ tsp ground black pepper
- 2 tbsp sesame oil
- 8 g Magic Sarap (optional)
For the Dipping Sauce:
- 1/3 cup vinegar
- 2 tbsp water
- 2 tbsp sliced spring onion
- 1 pc siling labuyo, sliced
- ¼ tsp ground black pepper
- 1/2 tsp Magic Sarap (optional)
HOW TO COOK:
- In a cooking pot, place the pork, water, pepper, garlic, and Magic Sarap.
- Heat and bring to a boil, skim the scum and bring down to simmer.
- Cook for 45 minutes or until tender.
- Remove from the pot and set aside to cool down to room temperature.
- Lightly coat pork with cornstarch and deep fry in a preheated oil for 2 to 3 minutes or until golden brown. Set aside.
For the Sauce:
- Combine the sesame oil, garlic, siling labuyo, spring onion, pepper and Magic Sarap in a pot.
- Heat for 2 minutes over low heat.
- Toss fried pork and transfer into a serving plate.
For the Dipping Sauce:
- In a bowl, mix the vinegar, pepper, spring onion, water, siling labuyo, and Magic Sarap.
- Serve with the Crispy Spicy Liempo. Enjoy!
IMAGE: maggi.ph
Also try: Slow Baked Juicy Liempo
