Bacon Liempo

This Pinoy version of bacon is equal parts salty, chewy, and garlicky. Best served with red eggs and tomatoes over steamed rice.

Serves 4 to 5  Prep Time 10 minutes, plus overnight marinating  Cooking Time 20 minutes

2 cups water
1 cup white vinegar
1 teaspoon ground pepper
1 1/2 tablespoons fine salt
1/2 cup minced garlic
1 kilo (or more) sliced boneless pork belly, #4 slice (see tip below)
cooking oil for frying

1  In a small bowl, combine water, vinegar, pepper, salt, and garlic. Stir until salt is completely dissolved. Set aside.

2  Arrange pork strips lengthwise in a large plastic storage container and pour the vinegar marinade over it. Leave in the refrigerator for a couple of hours or overnight.

3  When ready to cook, drain marinade and place pork strips in a colander or sieve to let the rest of the marinade drip off. Pat dry with a kitchen towel to remove more excess liquid.

4  Heat oil in a large pan. Fry pork strips until golden brown and crunchy at the edges. Blot the fried pork strips with paper towels to remove excess oil. Serve while hot.

Slicing tip: For a more “curly” bacon look, you may request for a bacon slice instead of the #4 slice. It is thinner and cooks even more quickly to a crisp just like regular bacon!

Photography by David Hanson  |  Styling by Paulynn Chang Afable

• cweesy Aug 24 2010 @ 12:08pm Report Abuse

     

  Trust me, this is highly recommended!
• yn14 Jul 18 2010 @ 09:52pm Report Abuse

     

  this is YUMMY. :D
  imma try this!