CRISPY AIR FRIED LIEMPO PINAKBET WITH UBE

Crispy Air Fried Liempo Pinakbet with Ube is a Tagalog version of Pakbet with purple yam and crispy pork belly. I cooked pork in an air fryer. This is a less greasy way to enjoy delicious pinakbet with super crunchy lempo. I hope you try this recipe.

 

How to make crispy air fried liempo pinakbet with ube
Two processes are involved in the preparation of this dish. The first involves cooking pork belly until the texture is similar to lechon kavali. However, there is less oil because it will be air-fried rather than deep-fried in oil. The second process includes the usual steps for making pinakbet tagalog, except we will be adding ube (purple sweet potato) as part of the ingredients.

Start by brewing liempo. Just mix pork and water in a saucepan. Boil it for 30 to 35 minutes. Remove the pork from the pan and rub with salt when it has cooled. I usually let it brew for at least 10 minutes. This allows the meat to better absorb the salt, making it more palatable.

 

When it comes to air frying meat, set the fryer to 370F and then sear the llempo for 18 minutes per side or until golden brown and crispy. Cut it into bite-sized pieces.

As for the sequence of adding vegetables, the ones that take longer to cook should be added first. In this case, it’s ube and calabash. Carefully transfer the diced vegetables to the skillet and saute for a couple of minutes before adding the water. Bring to a simmer and add a piece of Knorr Pork Cube and some bagung alamang for flavor.

After 5 minutes of cooking, add the rest of the vegetables. Continue cooking everything for the next 7-10 minutes. If you want very soft vegetables feel free to cook longer. You can also add crispy lempo during the last 3 minutes of cooking or sprinkle it on top.

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