- 1 kilo port liempo
- 2 teaspoons salt
- 1/4 teaspoons peppercorn
- 5 garlic cloves, minced
- Boil pork in water with salt peppercorns and garlic until pork is tender.
- Drain and dry pork.
- Deep fry in hot oil until pork browns and crisps.
- The recommended sauce for this is a mix of soy sauce, a little vinegar, lemon or calamansi juice, siling labuyo or any kind of hot pepper (cut in half so it leaks into the sauce).