This recipe is from Lynn (e-mail: vissera@shaw.ca) ... seems very easy to do:
Boil the pork in water w/ peppercorns, beer and salt until tender. Remove from water, cool and
freeze. The next day, broil it in an oven on high until the skin is crispy - turn it on the other
side and do the same. I don't deep fry it anymore. Dip in soysauce w/ vinegar and chopped onions - great.
Note from Manong Ken: in order for this to work, you have to special order pork liempo from your butcher - you need
to have fat and skin attached, not the "other white meat" that's touted so much about.
