Bacon Liempo

So happy to share with you my latest new found recipe this is really tasty and easy to make.  In fact I never had the chance to take good photos of it. The pork  was so good. It was all gone before I knew it. ;).



2 cups water
1 cup white vinegar
1 teaspoon ground pepper
1 1/2 tablespoons fine salt
1/2 cup minced garlic
1 kilo (or more) sliced boneless
pork belly, #4 slice

cooking oil for frying


1  In a small bowl, combine water, vinegar, pepper, salt, and garlic. Stir until salt is completely dissolved. Set aside.

2  Arrange pork strips lengthwise in a large plastic storage container and pour the vinegar marinade over it. Leave in the refrigerator for a couple of hours or overnight.

3  When ready to cook, drain marinade and place pork strips in a colander or sieve to let the rest of the marinade drip off. Pat dry with a kitchen towel to remove more excess liquid.

4  Heat oil in a large pan. Fry pork strips until golden brown and crunchy at the edges. Blot the fried pork strips with paper towels to remove excess oil. Serve while hot.

Slicing tip: For a more “curly” bacon look, you may request for a bacon slice instead of the #4 slice. It is thinner and cooks even more quickly to a crisp just like regular bacon!

Recipe from 


Tocino del Cielo ( Bacon from Heaven )

Tocino del Cielo (Bacon from Heaven!) Introduced to us by the Spanish, it is a really simple, yet incredibly rich dessert.  This is not leche flan but a smoother, richer, milk-free confection that is sublime.

I got the recipe from –

Makes 2 8″x8”pans Prep Time 15 minutes Cooking Time 50 minutes

3 cups sugar
1/3 cup softened butter
3/4 cup water
16 egg yolks, lightly beaten
lemon rind (optional)

1  Caramelize 1 cup sugar over medium heat until melted.

 Line bottom of desired molds. Butter the side of the molds.

 Make the syrup: Boil 2 cups sugar with 3/4 cup water until it spins a thread. Cool for 2 minutes. Pour over the lightly beaten egg yolks.

4  Mix well and then add the softened butter. Strain and pour on molds.

5  Place molds in a bain marie (water bath) filled with water to 2/3 the height of the pan. Cook in an oven preheated 350°F for 50 to 52 minutes. When firm, they are done.

Alternative cooking tip: You can make this recipe using siopao steamers, but it will take longer, around 75-90 minutes.