After Christmas, we bought a new turbo broiler because we planned to cook crispy pata for media noche...and since we were all quite apprehensive with frying the pata in lots of oil (due to health issues and the possibility of scalding from oil splatters), we decided to use a turbo broiler instead. Sad to say, the crispy pata did not come out as crisp as we expected it to be. Although it was still quite delicious and tasty!
This time however, I decided to try cooking lechon kawali since I figured if the heat of the turbo couldn't make the large chunk of pata crispy maybe it would be able to do so with the much smaller slices of liempo...and thankfully it did! I started boiling the liempo the day before in salt, pepper, garlic and tanglad; refrigerated the meat overnight and placed the liempo in the turbo broiler at around 7 pm, last night. After 30 minutes and with much time to spare to prepare some waldorf salad - my liempo was done!
No comments:
Post a Comment