Salted Egg Liempo

Liempo

• 500 g liempo (pork belly), sliced into serving pieces
• 1/2 tbsp (8 g) Knorr SavorRich / Lasap Seasoning (or a pinch of chicken bouillon + salt)
• 1 tsp pepper
• 1 tsp paprika
• 1 large egg
• 1/8 cup all-purpose flour
• oil, for frying

Salted Egg Sauce

• 1 tbsp butter
• 1 medium onion, minced
• 7 garlic cloves, minced
• 8 pcs salted egg (6 salted egg yolks + 1 whole salted egg), mashed
• 250 ml all-purpose cream
• 150 g spinach
• green chili, sliced
• red chili, sliced
• salt and pepper, to taste

Directions

• Pat the liempo dry and season with the Lasap seasoning, pepper, and paprika. Beat the egg, dip the pork to coat, then dredge in the flour.
• Pan-fry the liempo in hot oil until golden and crisp, about 6-8 minutes a side. Drain and set aside.
• In a clean pan, melt the butter. Saute the onion and garlic until soft and fragrant.
• Add the mashed salted eggs and cook 2-3 minutes until foamy and sandy.
• Pour in the all-purpose cream, stir, and simmer gently until the sauce thickens.
• Add the spinach and the green and red chilies; cook just until the spinach wilts. Season with salt and pepper to taste.
• Return the fried liempo to the pan and toss to coat (or pour the sauce over the pork). Serve hot over rice.

From @quiambaochelsea on Instagram. The method isn't written in the reel, so these are the standard salted-egg-liempo steps built from her ingredient list.