We Filipinos love to eat lechon for there's nothing like this to take friends and family out of every snap and gap, and we need huge numbers of people to finish that kind of meal, but, what if you don't have that vital crowd to down a whole dish? Luckily, there's an answer for that, and it's called pork liempo.
Pork Liempo takes the tastiest portion of the swine- the belly- and gives it the slow-roasted treatment that results into a juicy meat and sizzling skin, which makes it an another reason we should love this. It's enough to just roll up a piece of belly and put it on the burning charcoal, but usually people took the additional step of seasoning the inside with garlic paste.
As you can see, there's some inequality on how it is being cooked but that's only a little snag, as it did nothing to hold back the absolute awesomeness of the tenderness, flavorful belly meat, and the salty, crunchy crust. Finally, “pork liempo” is a one-grill treat that's incredibly tough to beat.
To know more about liempo and lechon manok, please visit our website, one of the best liempo in the Philippines - Mr. Liempo, awarded as best liempo of year 2012. Visit us also in Facebook
