This was one of my dad’s favorite 🤩 dishes that I’ve been craving recently because it is versatile, tasty, and adaptable to almost any culinary condition so long as you are willing to trim the fat based on the dish you are making and the people you are cooking 👩🏻🍳for.
I first boiled and marinated it in Datu Puti Soy Sauce and Datu Puti Vinegar to get the chemicals to break it down naturally.
Once broken down I fried it in its own fat.
You can proceed to make this into a pulutan (a Filipino appetizer that is commonly served with alcoholic beverages) or other dish that makes sense to your culinary palette.
A common dipping concoction for a freshly fried Liempo is vinegar, fresh chopped garlic, salt, and freshly ground pepper. You can even add a **tiny** splash of fish sauce into this dipping concoction with a tinge of brown sugar to smooth out the experience. That Patis (fish sauce) is extremely potent. Less is more and my favorite brand is from Vietnam 🇻🇳. Wear gloves when using Patis or you won’t be able to sleep at night sniffing your smelly fingers 🙄
Tonight I will try it in a ramen 🍜 dish with boiled eggs 🥚 and veggies 🥗 and see if I like it 👍.
WOW 😋The cooking fairies 🧚♀️ responsible for this masterpiece 👩🏻🍳 did it again 💗 Salamat Po’ 🙏🏽
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