For an extra scary Halloween, Our menu for today is a putok batok pork recipe. It’s my own version of Hongkong Style Roast Pork Belly, slow cooked to perfection, with a spine tingling melt in your mouth fat. Awooooo!
One of the very best things that got me addicted to the slow cooker is how meats become so tender and the fat feels like explosion of flavors in your mouth.
This slow cooked liempo (roast pork belly) is a no nonsense pork recipe, with no aspirations nor pretensions of being a healthy recipe.
Though it looks like you slaved the whole day for it, the slow cooker does most of the work while you browse Facebook and watch your favorite Kdrama show. It’s a long and drawn out affair definitely. It takes about 2 days if you do leave it the refrigerator overnight for the drying process. Plus the slow cooking process and frying. Whew. Thankfully, you dont have to stand in front of it while cooking and most of the work is just preparation.
If you’re in a rush, you can probably skip it or shorten it to 6 hours but drying helps with the flavoring and keeps the pork together during the slow cooking process.
I got the Liempo Recipe here but has adapted it for the slow cooker. Don’t have a slow cooker yet? Read here why you should buy one! If you’re a working mom, this is perfect for you. You can set it up in the morning and come home to a wonderfully smelling home with your dinner already cooked!
Slow Cooking Step:
If you’re aiming for an authentic feel, serve with Hoisin sauce. Otherwise, have a blast with Mang Tomas sauce. It’s awesome!
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