INGREDIENTS
- 1 kilo pork belly (liempo)
- 4 cup water
- 2 tbsps. salt
- 2 tbsps. aji-no-moto
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PROCEDURE
Boil pork belly in water
with salt and aji-no-moto
until skin can be pinched
easily. Remove from fire and
drain. Cool and air dry. Deep
fat fry in a kawali or deep
saucepan until tiny blisters appear
on skin. Chop into serving pieces
and serve with Lechon Liver Sauce.
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