Elevate your backyard barbecue with our premium Pork Liempo Skin On Bone In (Sliced) cuts. These expertly cut pieces of pork belly are perfect for grilling, roasting, or frying, offering a burst of flavor and a satisfyingly crispy skin.
Our Pork Liempo is sourced from high-quality pork, ensuring a tender and juicy meat. The skin-on, bone-in cuts provide a rich, authentic flavor that’s perfect for traditional Filipino dishes. The pre-sliced format makes it easy to prepare, whether you’re a seasoned grill master or a beginner.
With our premium Pork Liempo, you can create a variety of delicious meals. Marinate the slices in your favorite marinade, then grill them to perfection. The smoky flavor and crispy skin will tantalize your taste buds. You can also use these cuts to make a variety of other dishes, such as lechon kawali or adobo.
Recommended Recipes for Pork Liempo Skin On Bone:
- Inihaw na Liempo: A classic Filipino dish featuring grilled pork belly, marinated in a sweet and savory sauce.
- Lechon Kawali: A crispy, deep-fried pork belly, perfect for any occasion.
- Pork Belly Adobo: A savory and flavorful dish that combines the best of both worlds.
Our meats are frozen right after slaughter so bacterial growth is neutralized and freshness and nutrition are locked in. They also go through a process that has passed the Hazard Analysis Critical Control Point System. The HACCP is an international, preventive quality management system designed to identify and prevent any potential hazards in food.
You can browse the rest of our pork, beef and chicken products from our online meat store so you can buy fresh quality meats online.
WEIGHT DISCLAIMER
Please allow for a slight variation (+/-) in the weight of some of our fresh meats from those published as final weight will depend on the size of what’s available from the time of your purchase. Our selling prices, however, are fixed given the limitations of selling thru an online platform though we make an effort to get as close as possible to the higher published weights.
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