Lechon Kawali

Ingredients:

1 kilo liempo (pork belly) with skin, sliced into 2 portions
salt
oil for frying

For liver sauce:
1 small can liver spread
2 tbsp. oil
8 cloves garlic, crushed
2 tbsp. finely chopped onions
1 1/2 cups water
1/4 cup vinegar
1 tsp. black pepper, ground
1 tsp. salt
1/4 cup sugar
1/4 cup fine bread crumbs

Procedure:

1. To make liver sauce: Heat oil in a pan. Saute garlic until golden brown. Add onions
and cook for another minute. Put in liver paste and mix well. Sprinkle salt and pepper.
Pour small amounts of water gradually, stirring continuously. Add vinegar and sugar.
Allow to boil but do not stir. Put in bread crumbs and continue cooking, stirring until
the sauce is thick. Set aside but keep warm for later use.
2. Put liempo in a big pan. Pour water to cover the meat, then sprinkle 2 tbsp. of salt.
Allow to boil. Reduce heat and simmer for at least 1 hour.
3. Transfer to a rack. Put in the oven to cook at 250 degrees Fahrenheit for about 2 hours
or until the liempo is slightly brown. This will allow the meat to drain off excess fat.
4. Put oil in the oven to reach a depth of about 3". At 375 degrees Fahrenheit, fry liempo
pieces one at a time until they turn golden brown and blisters appear on the skin. Drain
and cut into smaller pieces. Serve with liver sauce.