ingredients

  • 1 kilo pork liempo , very lean
  • for the salsa:
  • 1/2 kilo fresh tomatoes , chopped
  • 3/4 cup onions , chopped
  • 1-2 pcs siling labuyo , chopped
  • juice of one lemon
  • 1/2 cup wansoy leaves salt and pepper to taste
  • 1 cup chopped tomatoes
  • 1/2 cup chopped leeks or spring onions

steps

  1. Boil liempo in salted water until tender. Set aside. Freeze for about 3-4 hours.
  2. Remove from the refrigerator and fry immediately in a pan with enough hot oil to cover the meat. Fry until golden brown. Remove  from the fire. Set aside until pork has  cooled down, lightly covering it with aluminum foil to seal in the juices. Once cooled, chop pork into 1/2” x 1/2” cubes.
  3. For the salsa, whirl all ingredients (two pulses) in a blender or roughly chop then combine them to make a chunky salsa.
  4. Add to the blended salsa 1 cup chopped tomatoes and 1/2 cup chopped leeks or spring onions.
  5. Serve lechon with the salsa on the side, together with a bowl of shredded lettuce and pita bread.