Pork liempo also known as pork belly is a Filipino dish that is beloved for its incredibly crispy skin and tender, flavorful meat. When liempo is cooked in a turbo broiler, the high heat transforms it into crackling crispy perfection.
As a Filipino food enthusiast, I love liempo and enjoy experimenting with different cooking methods. The turbo broiler consistently produces the best results – liempo with shatteringly crispy skin enveloping melt-in-your-mouth meat.
In this article, I will share a step-by-step guide on how to cook liempo in a turbo broiler for maximum crispiness. Read on to learn the secrets behind this iconic Filipino dish!
Overview of Cooking Liempo in a Turbo Broiler
Cooking liempo in a turbo broiler involves two main steps
- Steaming the pork belly
- Broiling in the turbo broiler
Steaming tenderizes the meat and prepares it for optimal crispiness later. Broiling then dehydrates the skin, causing it to bubble up and become incredibly crispy.
The keys are being patient during steaming, thoroughly seasoning the pork, and broiling at a high temperature for an extended time. With the right techniques, the liempo will emerge with a shatteringly crispy crust and moist, flavorful meat.
Ingredients
- 3 lbs pork belly
- 1 1⁄2 tablespoons salt
- 3 tablespoons olive oil
- 8 cloves garlic, crushed
Step-by-Step Guide
Follow these steps to cook liempo in a turbo broiler for maximum crispiness:
1. Steam the Pork Belly
Place the pork belly slab in a steamer and steam for 1 hour. This tenderizes the meat and prepares it for crisping later.
Remove the pork from the steamer and let it cool completely before the next steps. Steaming must be thorough, so be patient during this first stage.
2. Poke Holes in the Skin
Once cooled, use a sharp skewer or meat tenderizer to poke holes all over the skin of the pork belly. This allows the seasoning to penetrate and creates cavities for bubbles to form later as the skin crisps.
Poke holes covering the entire surface area of skin. The more holes, the crisper the results will be.
3. Season the Pork Belly
After poking, rub salt thoroughly all over the pork belly. Let sit for 10 minutes to allow the salt to penetrate.
Next, combine the olive oil and crushed garlic. Generously rub this all over the pork belly, massaging it into the holes and evenly coating the meat side as well.
For best results, marinate the pork belly in the oil and garlic overnight in the refrigerator. If short on time, marinate for at least 1 hour.
4. Remove Garlic and Broil
When ready to broil, remove the garlic cloves from the surface of the pork – they can burn.
Place the pork belly skin-side up on a rack in the turbo broiler. Broil at 365°F for 45 minutes, or until the skin is golden brown and crispy with visible bubbles.
Flip and broil for 10-20 more minutes if the bottom skin needs more time to crisp. The high heat of the turbo broiler is the secret to liempo perfection!
5. Slice, Serve and Enjoy!
Once fully crispy, remove the sizzling liempo from the broiler. Let it rest for 5 minutes before slicing into individual pieces.
Serve with rice, a spicy vinegar dipping sauce, and maybe a cold beer on the side! Enjoy this Filipino favorite.
Tips for Crispy Liempo Perfection
Follow these tips for the crispiest turbo broiler liempo:
- Steam the pork belly thoroughly to tenderize – don’t rush this step.
- Poke holes all over the skin before seasoning to allow bubbles to form.
- Generously season the pork, ideally marinating overnight for maximum flavor.
- Broil at a high temperature (365°F) for an extended time to fully dehydrate the skin.
- Allow the cooked liempo to rest before slicing for optimal crispiness.
- Enjoy immediately for the best texture – the crust softens over time.
The Superior Crispiness of Turbo Broiler Liempo
What makes liempo cooked in a turbo broiler so phenomenally crispy compared to other methods?
High, Sustained Heat
The turbo broiler blasts the pork belly with heat ranging from 365°F to upwards of 400°F. This high and sustained heat thoroughly dehydrates and crisps the skin.
All-Over Crisping
Unlike pan frying, the hot air circulates all around the pork in the broiler, crisping the skin on top and bottom evenly.
Extended Cooking Time
While a pan may crisp the skin after just a few minutes, the turbo broiler can go for 45+ minutes to gently render fat and bubble the skin without burning.
Minimal Oil
Excess oil can make pan-fried liempo greasy. The broiler only needs a light coating of oil to crisp cleanly.
Turbo Crispy Liempo
FAQ
How to cook belly in turbo?
What is the difference between pork belly and Liempo?