My aunt does hers differently, she skips the boiling altogether and just seasons her meat with salt, pepper and a little sugar and broils it - skin side down first.
Personally, I've found that pre-boiling the meat in broth ensures that the meat is cooked all the way through so when I'm broiling the meat I only have to worry about the browning of the meat and crisping of the skin and not about whether or not it's still raw.
- Boil the pork liempo in broth - any broth that you have on hand will do but I find that canned chicken broth is very convenient to use for this. I also reuse my broth a couple of times so after boiling, I let the remaining broth cool down and transfer it to the freezer in an airtight container.
- It usually takes a few hours, depending on the thickness of the meat, before the pork liempo is cooked through.
- When done, take out the meat and let it drip dry. You can place it on a colander, strainer, or a wire rack with a dish underneath to catch the drippings. Use a fork to poke holes through the skin, this will create the "bubbles" in the skin when you broil it.
- Freeze the pork belly.
- When you're ready to broil the pork belly, just take it straight from the freezer to the turbo broiler. Broil for around 50 minutes at 350 degrees, cooking time depends on the size of your pork. Start cooking your meat skin side down and then turn it to the other side halfway through the process.
You can serve your lechon kawali with Mang Tomas All Purpose Sauce but my personal favorite is the all time pinoy mix of chopped onions, soy sauce and vinegar.