Tuesday, February 26, 2013


½ kilo               pork liempo
3 tbsp.             Thai fish sauce
½ tsp.               Salt
½ tsp.               Pepper
4 cups              water for boiling

½ tsp.               Garlic minced
1 tbsp.             Onion sliced
1 tbsp.             Cooking oil
½ cup               bagoong (wash and drain)
¼ cup               sweet chili sauce
¼ cup               banana ketchup
½ cup               coconut cream
¼ cup               water for bagoong
1 cup                cooking oil

Boil liempo in Thai fish sauce, hot sauce salt and pepper till tender. Drain and air dry.
Sauté garlic and onions in cooking oil. Add bagoong, water,sweet chili sauce and banana ketchup.
Add coconut cream and water. Let it simmer until shiny and thick.
Deep fry pork liempo until skin is crispy. Drain excess oil in pepper towels. Cut into cubes.
Heat bagoong and toss in pork. Serve immediately.

Double the bagoong, sweet chili sauce, coconut cream to extend sauce.

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