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Take your simple liempo and transform it into something great!
1. Season flesh side of pork with 2 sachets of MAGGI MAGIC SARAP® and pepper. Add onion, garlic, scallions, lemongrass and MAGGI Oyster Sauce. Marinate over night.
2. Tie into a roll using a butcher’s twine. Place in pot just big enough to simmer the pork. Barely cover with water. Bring to a boil, skim the scum and simmer for 2 hours or until tender. Remove and set aside to cool completely. Brush the skin with vinegar and season with remaining 1 sachet of MAGGI MAGIC SARAP® and set aside to air dry.
3. For the Vinegar-Soy Dipping Sauce, combine vinegar, MAGGI Soy and Cooking Sauce, garlic, onion, chili, pepper and sugar in a bowl. Mix well and set aside.
4. Preheat oil and deep fry pork until golden brown. Transfer into a cooling rack to drain excess oil. Remove butcher’s twine and cut into serving pieces. Transfer into a serving plate with sauce.
Scoring or making shallow slices on the flesh facilitates better absorption of marinade by the meat.
How to Properly Use a Kitchen Knife
How to Cut Onions and Garlic
How to Steam
Inihaw na Liempo
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1 1/2 kg whole boneless pork belly, score the flesh side
3 sachets 8g MAGGI MAGIC SARAP®
1/2 tsp freshly ground pepper
1 pc large onion
2 heads garlic, crushed
4 stalks scallions
2 stalks lemongrass, pounded
1/4 cup MAGGI® Oyster Sauce
2 tbsp vinegar
1/2 cup vinegar
3 tbsp MAGGI® Soy Cooking and Seasoning Sauce
3 cloves garlic, minced
2 pcs large red onion, small diced
1 pc red chili, sliced
2 tbsp brown sugar