1 k. pork belly (liempo)
4 c. water
2 tbsps. Salt
2 tbsps. Aji-no-moto
- Boil pork belly in water with salt and aji-no-moto until skin can be pinched easily.
- Remove from fire and drain. Cool in air dry.
- Deep fat fry in a kawali or deep saucepan until tiny blisters appear on the skin.
- Chop into serving pieces and serve with lechon sauce (Mang Tomas).
Category: Main Dish