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FHM's Weekend Cooking Challenge: Trellis' Crackling Liempo

A dish so good we’d have it every day if only it weren’t so sinful!
by Mars Salazar | Apr 8, 2016
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Congratulations—you've made it to the weekend!

All those deadlines, paperwork, hours spent toiling in the must be really tired, and craving for good food. Obviously, we're not talking about boring fast food grub or the tipid meals you've been living on since Monday. Your hard work deserves something way more special.

Sure, you can go to a nice restaurant, but why not whip up your gastronomic reward yourself? It might require a bit more effort, but think of this as another validation of you being a true man, because a true man knows his way inside the kitchen. That and girls love guys who cook. Plus, the rewarding feeling of you tasting your own masterpiece is all worth it.

Don't worry—we'll spare you the hassle of sifting through your mom's Del Monte Kitchenomics pamphlets for the right recipe. In this weekly series called FHM'sWeekend Cooking Challenge, we'll pick a dish you can do for your girl or folks that's both delicious and doable, but still special enough that you'll feel a profound sense of pride after you've successfully accomplished it.

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Liempo tastes great no matter which way you cook it, but it’s best eaten in its deep-fried, makolesterol glory. For the weekend, try this recipe inspired by the liempo served at one of Quezon City’s most popular watering holes. Bookmark this one, because we’d have it every day if only it weren’t so sinful!

What you’ll need:
250 grams liempo/pork belly
2 tablespoons sliced onions
1/4 cup sliced tomatoes
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons bagoong balayan

Prepare it:
1) Season the liempo with salt and pepper, and deep-fry in hot oil.
2) While your liempo is cooking, mix together in a bowl the sliced onions and tomatoes. Add the bagoong balayan, and place it on a serving platter.
3) When the liempo’s cooked, chop it into serving-sized pieces and arrange them on top of the onion-tomato mixture.

The end product should look something like this:

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Enjoy it with:
A couple of cups of rice and some suka
Your favorite beer: the colder, the better!

Pro tip:
Not all oils are created equal. Some burn easier than others, and for deep-frying, you’d want oils that don’t decompose quickly, such as sunflower and canola oil.
- Deep-frying is supposed to be a very quick process, so don’t let the liempo simmer in the oil for too long. Put the pork in the hot oil, cook until golden, and quickly fish it out before it absorbs oil and becomes a high blood-inducing mess.

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