Crispy Air Fried Liempo Pinakbet with Ube

Crispy Air Fried Liempo Pinakbet with Ube is a version of pakbet tagalog with purple yam and crispy pork belly. I cooked the pork using an air fryer. This is a less oily way to enjoy delicious pinakbet with super crispy liempo. I hope that you try this recipe.

How to Cook Crispy Air Fried Liempo Pinakbet with Ube

There are two processes involved in making this dish.  The first involves cooking the pork belly until the texture looks like that of lechon kawali. There is less oil though because it will be air-fried as opposed to being deep-fried in oil. The second process involves the regular steps in cooking pinakbet tagalog, except that we will be adding ube (purple yam) as part of the ingredients.

Start by boiling the liempo. Simply combine pork and water in a cooking pot. Boil it for 30 to 35 minutes. Remove the pork from the pot and rub salt all over once it cools down. I usually let it sit for at least 10 minutes. This allows the meat to absorb the salt better, making it tasty.

When it comes to air-frying the meat, set your air fryer to 370F and then air-fry the liempo for 18 minutes per side or until golden brown and crispy. Slice it into serving pieces.

When it comes to the sequence of adding vegetables, the ones that take longer to cook should be added first. It is the ube and kalabasa in this case. Gently slide the cubed veggies into the pan and the saute for a couple of minuted before adding water. Let it boil and add a piece of Knorr Pork Cube and some bagoong alamang for flavor.

Add the other veggies after 5 minutes of cooking. Continue cooking everything for the next 7 to 10 minutes. If you want very soft vegetables, feel free to cook longer. You can also add the crisp liempo during the last 3 minutes of cooking or top it afterwards.

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