Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Score the skin of pork belly in a crosshatch pattern for the crispiest crackling.
- Cook vegetables in the same pan after searing meat to absorb the leftover flavors.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. True to Ilocano tradition, this Crispy Air Fried Liempo Pinakbet with Ube pairs wonderfully with a side of steamed rice and fresh bagoong (fermented shrimp paste) for an authentic regional experience.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Crispy Air Fried Liempo Pinakbet with Ube
Crispy air fried liempo pinakbet with ube deep-fried until golden and crunchy — a Filipino favorite with a satisfying crackle.
Instructions
- Boil water in a cooking pot.
- Add pork belly. Continue boiling for 35 minutes.
- Take off pork from the pot. Let it cool down. Note: Save the pork stock (water used to boil the pork). It will be used later.
- Rub salt all over the pork belly. Let it stay for 10 minutes.
- Put the pork in an air fryer. Air-fry for 18 minutes (or until crispy) per side in 370F. Slice into serving pieces. Set aside.
- Heat oil in a pan. Saute onion, garlic, ginger, and tomato.
- Once tomato and onion softens, add ube and kalabasa. Saute for 2 minutes.
- Pour 1 1/4 cup pork stock into the pot. Let boil.
- Add Knorr Pork Cube. Stir.
- Add bagoong alamang. Stir. Cover the pan. Cook for 5 minutes.
- Add eggplant and ampalaya. Cover and cook for 2 minutes.
- Add okra and snake beans. Cover and cook for 7 to 10 minutes.
- Season with with ground black pepper. Top with crispy liempo. Serve.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Score the skin of pork belly in a crosshatch pattern for the crispiest crackling.
- Cook vegetables in the same pan after searing meat to absorb the leftover flavors.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
True to Ilocano tradition, this Crispy Air Fried Liempo Pinakbet with Ube pairs wonderfully with a side of steamed rice and fresh bagoong (fermented shrimp paste) for an authentic regional experience.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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