Category : Pork
Author : extremedzine
Hits : 5306
Date : 06/04/2003
2.2 lbs liempo (pork belly, skin on) 2 bay leaves 175 cc vinegar 1 tbsp salted bean curd, mashed 60 cc soy sauce 1 tsp freshly ground black pepper 75 g raw peanuts, shelled 35 g brown sugar 1 tbsp minced garlic
Parboil whole pork belly in about a liter of water for 10 minutes, then cut into 5 equal portions. Reserve broth. With a sharp knife, carefully score skin side of each portion making criss-cross slits, approximately 1 cm apart and 0.5 cm deep, then place in a bowl with all the remaining ingredients and marinate in the refrigerator overnight. The next morning, bring the reserved broth to boil, add pork with remaining ingredients, and cook for 1 1/2 hours, until meat is tender.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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