Soy gin pork

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Soy gin pork

A very simple, yet very tasty, pork dish I learned from my yaya when I was still in grade school–a slab of liempo (pork belly) cooked in a mixture of gin and soy sauce. Gin? Yes, gin. Don’t worry. The alcohol will evaporate during cooking and leave only the mellow flavors which, combined with the saltiness of the soy sauce, make a great sauce indeed. Note that you don’t have to go for the expensive brands of gin. The cheaper brands are okay to use. What’s even more important is how easy it is to cook this dish. Just put everything together and simmer. Simple, eh? Well, there are a few tips to make sure that you get all the wonderful flavors.

First, choose a cut of liempo that has very little fat. The slab of meat should be no more than two inches thick. Second, remember to turn over the pork halfway through the cooking for even coloring. Third, and most important of all, give the meat some time to sit in the sauce to let the flavors penetrate even more.

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November 19, 2004  Print This Post   
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Comments

2 Responses to “Soy gin pork”
  1. happy joy says:
    March 11, 2008 at 1:55 pm

    Ms. Connie, meron kayang substitute para sa gin?

    Reply
  2. Connie says:
    March 12, 2008 at 10:26 am

    I suppose you can use other sweetish alcohol but the flavor might not be the same.

    Reply
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