Today, I decided to cook crispy liempo for their baon. I marinated the half kilo of liempo the night before in a mixture of calamansi, dried rosemary, salt and pepper. So that when the time comes for me to fry it, all the flavors would have seeped in to the meat. But I dredged the meat first in a little flour so that the oil would not scatter too much on the kitchen walls and even on me. Here are the ingredients I used for the recipe: (This recipe, BTW, was again lifted from Dennis’ Lutong Bahay blog)
1/2 kilo pork liempo
2 tbsp. dried rosemary
5 pcs. calamansi
salt and pepper
2 cups all purpose flour
1/2 cup cornstarch
cooking oil for frying
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