INGREDIENTS:
- 500 grms skinless pork liempo, cut into 1-2 inch pieces
- 4 cups water
- 1 cup cornstarch for dredging
- 1 8g sachet MAGGI MAGIC SARAP
- ¼ tsp black peppercorn
- 1 head garlic, crushed
- 2 liters vegetable oil for deep-frying
For Sauce:
- 2 tbsp sesame oil
- 2 tbsp sliced spring onion
- 1 head garlic, minced
- 1 pc siling labuyo, sliced
- ¼ tsp freshly ground black pepper
- 1 8g sachet MAGGI MAGIC SARAP
For Dipping Sauce:
- 1/3 cup vinegar
- ½ tsp MAGGI MAGIC SARAP
- ¼ tsp freshly ground black pepper
- 2 tbsp sliced spring onion
- 2 tbsp water
- 1 pc siling labuyo, sliced
INSTRUCTIONS:
- Place pork in a pot, add water, MAGGI MAGIC SARAP, pepper and garlic. Bring to a boil, skim the scum and bring down to simmer. Cook for 45 minutes or until tender. Remove from the pot and set aside to cool down to room temperature.
- Lightly coat pork with cornstarch and deep fry in a preheated oil for 2-3 minutes or until golden brown. Set aside.
- Combine sesame oil, garlic, siling labuyo, spring onion, pepper and MAGGI MAGIC SARAP in a pot. Heat for 2 minutes over low heat. Toss fried pork and transfer into a serving plate.
- Prepare dipping sauce by mixing vinegar, MAGGI MAGIC SARAP, pepper, spring onion, water and siling labuyo. Serve with Crispy Spicy Liempo.
Source: Kusina 101
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