Crispy Pinatisang Liempo

Ingredients for Crispy Pinatisang Liempo

• 1 kg pork belly
• 3 tablespoons fish sauce (patis)
• 1 1/2 litres water
• 3 dried bay leaves
• 1 teaspoon whole peppercorns
• Oil, for deep-frying

How to cook Crispy Pinatisang Liempo

1. 1.Combine pork belly, water, bay leaves, and peppercorns in a covered pot; simmer over low-medium heat for about 60 minutes until tender.
2. 2.Cool pork completely, then freeze about 1 1/2 hours to firm the fat before slicing thinly.
3. 3.Toss slices evenly with fish sauce and refrigerate uncovered until completely dry.
4. 4.Heat deep-frying oil to 170°C. Fry pork in batches for 3–4 minutes until golden brown and crisp, then drain.
5. 5.Serve hot, ideally with spiced vinegar, rice, or drinks.