Makes 4 servings
Preparation and cooking time: 2 hours


¾ kilo liempo slab
Salt to taste
Cracked pepper to taste
7 cups pork broth
3/4 cup white sugar
½ cup quartered red onions
¼ cup minced garlic
1½ cup pineapple Juice
2 pieces bay leaf
¼ cup white vinegar
½ tablespoon dried thyme
½ tablespoon dried oregano
2 pieces cinnamon sticks or 2 teaspoons cinnamon powder

Siopao buns, steamed
Shredded lettuce
Sliced tomatoes
Chopped spring onion


1. Rub pork with salt and pepper. Set aside covered for 45 minutes in the refrigerator.
2. In a pan with very hot oil over high heat, sear the liempo. Set aside.
3. In a pot over medium heat, add pork broth, sugar, onions, garlic, pineapple juice, bay leaf, oregano, thyme, cinnamon, and white vinegar.
4. Add pork and bring to a boil. Simmer until tender, about 1 1/2 hours.
5. Remove liempo from the pot and continue to simmer the stock until reduced and saucy.
6. Slice the liempo and bake for 15 minutes in a preheated oven at 200 degrees C.
7. Slice the steamed siopao buns and add the liempo slice, slices of tomatoes, shredded cabbage, chopped spring onion, and the sauce. Serve.

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