Liempo de Balamban (Herb-stuffed Pork Belly) Recipe

Think lechon kawali can't get any better? Stuff it with a mixture of herbs. Now, that's a winner!

Think lechon kawali can’t get any better? Stuff it with a mixture of herbs. Now, that’s a winner!

Liempo de Balamban (Herb-stuffed Pork Belly) Recipe

Myke "Tatung" Sarthou
Think lechon kawali can't get any better? Stuff it with a mixture of herbs. Now, that's a winner!
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Main Dishes
Cuisine Filipino
Servings 5

Ingredients
  

Liempo de Balamban (Herb-stuffed Pork Belly) Ingredients

  • 3 stalks lemongrass (tanglad) trimmed, pounded, and chopped roughly
  • 4 cloves Garlic minced
  • 4 fresh basil leaves
  • 2 tablespoons Salt
  • 1 teaspoon Pepper
  • 1.2 kilos pork divided into 5 slabs
  • Oil for deep-frying
  • seasoned vinegar

Instructions
 

  • Combine lemongrass, garlic, basil, salt, and pepper in a large mortar and pestle; grind to a paste.
  • With a small knife, cut small pockets in pork, between the layers of fat and meat.
  • Stuff the herb mixture into the holes. Tie with kitchen twine.
  • Arrange pork pieces in a pot, skin side up, and cover with enough water. Bring to a simmer and cook for 1 1/2 hours or until tender.
  • Remove pork pieces from pot. Transfer to a rack and let meat dry.
  • Deep-fry pork in preheated oil until golden and crisp. Alternatively, you can roast the pork in a preheated 350°F oven or grill over medium hot coals until golden brown. Serve with seasoned vinegar and stir-fried kangkong, if desired.
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