Liempo de Balamban Recipe

This liempo de Balamban recipe brings the festive flavors of Cebu into your home kitchen. Known for its herbal stuffing and savory marinade, this roasted pork belly is both aromatic and intensely flavorful. Maggi Magic Sarap is used in both the marinade and stuffing to enhance the dish’s umami and linamnam. Baked flat in a La Germania oven, this recipe ensures a crispy, golden skin and moist, flavorful meat—perfect for your next salu-salo.

Ingredients

Set A: Pork Prep

• 1 slab pork belly (2 kilos), skin on

• 1 tablespoon salt

• 1 tablespoon soy sauce

• 1 sachet Maggi Magic Sarap

Set B: Aromatic Stuffing

• 1 bunch lemongrass (tanglad), pounded and cut into segments

• 6-8 cloves garlic, smashed

• 1 medium red onion, sliced

• 5-6 pieces Birds Eye chili (siling labuyo), optional

• 1 bunch spring onions (sibuyas dahon)

• 1 tablespoon ground black pepper

• 1 tablespoon salt

• 1 sachet Maggi Magic Sarap

Set C: Roasting

• Cooking oil, for brushing

• 1 cup water

Instructions

1. Prepare and Marinate the Pork (Set A)
   Using a sharp knife, immediately poke small pockets between the fat and meat layers.
   Rub the pork belly all over with salt, soy sauce, and Maggi Magic Sarap.
   Let sit while preparing the stuffing.

2. Prepare and Fill the Stuffing (Set B)
   In a bowl, combine lemongrass, garlic, onion, Birds Eye chili, spring onions, black pepper, salt, and Maggi Magic Sarap.
   Fill the pre-made pockets in the pork with spoonfuls of the stuffing mixture.
   Allow to marinate for at least 1 hour or overnight for maximum flavor.

3. Roast the Liempo (Set C)
   Preheat your La Germania oven to 160°C.
   Spread any excess stuffing on the tray and pour in 1 cup of water to create a bed for the pork.
   Place the pork belly flat on top, skin-side up, and brush the skin with oil.
   Roast for 45 minutes at 160°C, then increase the temperature to 200°C and roast for another 25 minutes or until the skin is crisp and golden.

4. Serve and Enjoy
   Let the pork rest for 10 minutes before slicing.
   Serve with your favorite sawsawan or classic lechon sauce.

Simpol Cooking Notes:

• Pockets allow the stuffing to flavor the meat from within, a distinct Balamban touch.

• Dry the pork skin thoroughly for the best crispy finish.

• Marinating overnight enhances the savory flavor.

• Salt in the stuffing is 1 tablespoon per kilo of meat, ensuring proper seasoning.

• Birds Eye chili adds a bold kick—adjust quantity to suit your spice preference.

• Maggi Magic Sarap enhances the umami and brings out the richness of the herbs.

• Roasting over a bed of water and stuffing keeps the pork moist and flavors the drippings.

• Save leftovers for pork paksiw or sinigang!