| Level: | Advanced |
| Total: | 7 hr |
| Active: | 2 hr |
| Yield: | 90 to 100 servings |
| Level: | Advanced |
| Total: | 7 hr |
| Active: | 2 hr |
| Yield: | 90 to 100 servings |
Ingredients
- 14 ounces sweetened condensed milk
- 1 cup heavy cream
- 2 ounces dark chocolate, chopped
- 1 tablespoon ground instant coffee
- 1 teaspoon vanilla extract
- 2 cups Irish whiskey, such as Tullamore D.E.W.
- 1/2 cup sweet chile sauce
- 1/2 pork belly
- 3 cups minced carrots
- 3 cups minced onions
- 2 cups minced green onions
- 2 cups sweet chile sauce
- 2 cups Irish whiskey, such as Tullamore D.E.W.
- 2 tablespoons chicken base
- Two 50-count packages lumpia wrappers or egg roll wrappers
- 1 egg
- Pinch all-purpose flour
- Oil, for frying
Instructions
- For the Irish cream: Heat condensed milk, heavy cream, chocolate, coffee and vanilla in an 8-quart saucepan, stirring occasionally, until smooth. Remove from heat and add whiskey. Transfer to a food processor and process until smooth, about 30 seconds. Transfer to a coffee press and press.
- Mix 1/2 cup Irish cream with sweet chile sauce. (Save the rest of the Irish cream for another use.)
- For the lumpia: Preheat the oven to 350 degrees F.
- Put pork belly in a roasting pan and bake for 3 1/2 hours. Let cool completely.
- Pull the pork belly with two forks.
- Mix in carrots, onions, green onions, sweet chile, whiskey and chicken base and return mixture to a roasting pan. Put back in oven to marry flavors, 30 to 45 minutes.
- Beat the egg together with the flour in a small bowl.
- Roll pork belly into lumpia wrappers and seal with egg wash.
- Bring oil to 325 degrees F in a deep-fryer or heat oil in a pan.
- Pan- or deep-fry lumpias until their internal temperature is 155 degrees F, about 7 minutes. Drain. Serve with Irish cream chile sauce.
Nutrition Facts
| Serving Size | 1 of 96 servings |
| Calories | 143 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 8 mg |
| Sodium | 276 mg |
| Serving Size | 1 of 96 servings |
| Calories | 143 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 8 mg |
| Sodium | 276 mg |
Reviews
Take your time and keep heat med to low to prevent the irish cream from burning, stir slightly often. Use your favorite flavor whiskey, not cheap stuff- maybe not the top dollar either. The pork bellie should be soft enough to pull apart with 2 forks. Takes a bit of work but its worth it
Awful – Awful nasty.