Food Wellness

Food Wellness

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Food Wellness
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Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste.

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste.

Cooking Pleasure: Fried Crispy Garlic Pork Belly

Cooking Pleasure: Fried Crispy Garlic Pork Belly

Tulapho - Crispy Fried Pork

Tulapho is a term used to describe crispy fried pork. I am not sure where this term came about, but it is catchy enough to get my attention.

CHICHARON vs CRACKLIN' ~~~ having grown up eating all parts of the pig all the time, i wish to clarify something many do not know... chicharon aka chicharron aka pork crackling is made from pork rind. a typical southern usa cracklin' can be made of all fat or all rind or bits of meat; a proper granny quality cracklin' will have a bit of each (rind, fat, meat). this post's link shares a baked version of chicharron. [adorasbox]

Who doesn't like chicharon (pork scratchings)? I know that east and west unite in their want to eat these babies. These munchables.