Comments on: Grilled Spareribs/Liempo

By: Richie

Richie — Thu, 11 Dec 2008 21:51:05 +0000

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

By: 22

22 — Mon, 01 Sep 2008 03:05:26 +0000

https://mmmpressions.multiply.com/journal/item/184/Filipino_Recipes

By: edee

edee — Tue, 02 Aug 2005 09:35:05 +0000

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…… :)

By: Marketman

Marketman — Tue, 02 Aug 2005 09:09:23 +0000

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.

By: filet minion

filet minion — Tue, 02 Aug 2005 08:14:34 +0000

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.

By: lee

lee — Tue, 02 Aug 2005 02:30:36 +0000

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

By: Carlo

Carlo — Mon, 01 Aug 2005 19:01:30 +0000

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.

By: SCHATZLI

SCHATZLI — Mon, 01 Aug 2005 16:39:05 +0000

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!

By: jaili

jaili — Mon, 01 Aug 2005 11:42:59 +0000

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;)

By: virgilio

virgilio — Mon, 01 Aug 2005 07:54:03 +0000

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!