01 Aug2005

A quick browse through the last dozen or so entries and I realized I have aspare1not featured anything truly wicked since the chicharon I made from scratch. So here is the cholesterol post of the week… grilled and sliced pork spareribs (liempo with bones?). There is nothing like sinking your teeth into layers of meat and fat – flavor, flavor, flavor and a likely shortened lifespan. To me, good liempo has the elements of a good croissant except it isn’t butter (fat) between layers of dough but good pork fat between layers of meat. You don’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 chests…

Take some good spare ribs, marinate in a mixture of soy sauce, vinegar, aspare2ground 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.

 

COMMENTS:

  1. Rey says:

    hay naku marketman tataas na naman ang high blood pressure ko at lalo na ang uric acid, wawa na naman ako pag inatake ako nang gout, he he he di bali masarap naman diba?

    Aug 1, 2005 | 6:52 am

     
  2. rose aka sunbridge says:

    Susme. Ang sarap.

    “…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 chests…”

    :lol: How true is that? Hay. Ang sarap ng baboy.

    Aug 1, 2005 | 2:39 pm

     
  3. Butch says:

    i couldn’t agree with you more. grilled liempo and a
    soy vinegar dipping sauce is a necessary evil… perhaps
    on a beach cookout or on any lazy sunday noon!

    Aug 1, 2005 | 2:58 pm

     
  4. Marketman says:

    Rey, just drink lots of water, eat tons of strawberries and other anti-gout fruits and vegetables and take whatever the latest medication is! Tingnan mo naman kung ano ang kinakain ko at tatlong taon na since my last gout attack! I don’t even take medication! Heehee. Rose, iba talaga and baboy sa Pilipinas… Butch – definitely one of my favorite meals.

    Aug 1, 2005 | 3:42 pm

     
  5. virgilio says:

    Another succulent albeit evil recipe to indulge my friends come weekend. I’m sure my Viennese friends would reprimand me but hey, they spread pork lard with chopped chives on their bread to go with their Pilsner so where’s the problem!

    BTW, Erfrischend!(Refreshing)That’s how my guests described your lime pie. I made it again on Sunday but this time I used Nestle instead, my last stock of condensed milk having expired in 2003 yet! I just added some sugar to make it sweet. It worked just fine. And still Erfrischend!

    Aug 1, 2005 | 3:54 pm

     
  6. jaili says:

    rose aka sundbridge, what marketman said was true… walang taba o konting taba na lang meron ang mga cuts of meat/pork that you could buy at local stores. we have to go to asian stores and ask for the cut a day ahead so they could prepare it especially for us… but still, iba pa rin liempo sa pinas;)

    Aug 1, 2005 | 7:42 pm

     
  7. SCHATZLI says:

    market man.. i have tasted the juicest pork in UK organic, sarap ng fats.. at medyo matamis pa.

    I cant find this here in Cannes…am really dribbling!

    Aug 2, 2005 | 12:39 am

     
  8. Carlo says:

    MM, that liempo looks so good! When I was in college, that used to be a staple of mine for lunch. Nothing beats freshly-cooked liempo with rice.

    Aug 2, 2005 | 3:01 am

     
  9. lee says:

    if the pork is really fresh, you can grill it with just a plain salt rub. no garlic, no pepper, no nothing… hmmmmmm……

    Aug 2, 2005 | 10:30 am

     
  10. filet minion says:

    and make sure your pigs don’t come from china either! i wonder what they put in their kaningbaboy that it seems guangdong province never ceases to scare the world with outbreaks never heard of and diseses that can kill you in a jiffy.

    Aug 2, 2005 | 4:14 pm

     
  11. Marketman says:

    Although pork in the west is now sometimes served medium and pink (especially for roasts), I never do that here in the Philippines or elsewhere outside super sanitized meat locations. Make sure your pork is cooked to avoid trichinosis (sp?). I happen to like the serious layering of fat in local pork that seems to have been bred out of commecial pork in the U.S. and elsewhere.

    Aug 2, 2005 | 5:09 pm

     
  12. edee says:

    I guess we’re still lucky here (Cork, Ireland) that we have a market ( English Market) where you can still get pork with all the sinful taba and skin :)

    ….though I doubt kung meron silang pang chicharon bulaklak…..mmmmm…… :)

    Aug 2, 2005 | 5:35 pm

     
  13. 22 says:

    Sep 1, 2008 | 11:05 am

     
  14. Richie says:

    Reminds me of the best liempo my lola used to roast for us for Sunday lunch. It is the best!

    Dec 12, 2008 | 5:51 am

     
 

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