A quick browse through the last dozen or so entries and I realized I have not featured anything truly wicked since the chicharon I made from scratch. So here is the cholesterol post of the weekâ€¦ grilled and sliced pork spareribs (liempo with bones?). There is nothing like sinking your teeth into layers of meat and fat â€“ flavor, flavor, flavor and a likely shortened lifespan. To me, good liempo has the elements of a good croissant except it isnâ€™t butter (fat) between layers of dough but good pork fat between layers of meat. You donâ€™t get fat like this is the U.S., Australia, and most parts of Europe, their pigs have been so engineered they look like they flew off the latest treadmill, did an uphill course on a stationary bike or bench pressed to firm up their chestsâ€¦
Take some good spare ribs, marinate in a mixture of soy sauce, vinegar, ground black pepper, some crushed garlic and a touch of sugar or 7 up. Grill on a charcoal fire (forget briquets) to get that really authentic burned outside on a fire taste. Listen to the fat sizzle, the fire flame up and revel in all things good and evil at the same time. Serve with a simple dipping sauce (sawsawan) that suits your fancy. I made a Kikkoman, vinegar, chopped onions, chilli, tomatoes and coriander sauce that was a relish and dip all in one bowl. Serve with copious amounts of steamed rice. I could easily eat this 2-3 times a month, and probably do. I like to pair this with a grilled eggplant salad or a tomato and red egg salad. Yum.