Recipe courtesy of Privateer's Cove Restaurant

Whiskey Thai Chili Pulled Pork Belly Lumpia with Irish Cream Chile Sauce

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  • Level: Advanced
  • Total: 7 hr (includes cooling time)
  • Active: 2 hr
  • Yield: 90 to 100 servings
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Irish Cream:

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


Special equipment:
a French coffee press
  1. 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.
  2. Mix 1/2 cup Irish cream with sweet chile sauce. (Save the rest of the Irish cream for another use.)
  3. For the lumpia: Preheat the oven to 350 degrees F.
  4. Put pork belly in a roasting pan and bake for 3 1/2 hours. Let cool completely.
  5. Pull the pork belly with two forks.
  6. 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.
  7. Beat the egg together with the flour in a small bowl.
  8. Roll pork belly into lumpia wrappers and seal with egg wash.
  9. Bring oil to 325 degrees F in a deep-fryer or heat oil in a pan.
  10. Pan- or deep-fry lumpias until their internal temperature is 155 degrees F, about 7 minutes. Drain. Serve with Irish cream chile sauce. 
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