Post by Admin on Mar 24, 2016 23:18:54 GMT
Inihaw na Liempo (Grilled Pork Belly)
Grilling meat, either fish or pork, is part of the Filipino cuisine, and we make it the traditional way which is using charcoal.
This cut of meat is boneless and is full of fat
The process starts with marinating the meat in a mixture of vinegar, soy sauce, garlic, salt and pepper. The marination lasts for a couple of hours in order for the flavor to really seep into the meat. It is then grilled to perfection. Over grilling it will render the meat chewy and rubbery. The traditional dipping sauce is a combination of toyo’t suka (soy sauce and vinegar) or bawang at suka (garlic and vinegar).
Preparation Time: 3 hours
Cooking Time: 30 mins
Yield: 4-6 servings
Ingredients:
1 kilo pork belly, sliced into 1/2 " thick pieces
juice from 4 pcs calamansi
½ cup soy sauce
5 cloves garlic, crushed
3 tbsp vinegar
½ cup Sprite or 7UP
1 tsp sugar
salt and pepper to taste
Cooking Directions:
1. Combine all the ingredients together in a large bowl. Add the meat and marinate for at least 3 hours in the refrigerator.
2. Grill the pork pieces for about 10 minutes on each side or until it is done without burning it.
3. Baste the meat with the marinade to keep it moist and juicy.
4. Remove from grill and slice into strips.
5. Serve hot with steamed rice and your favorite dipping sauce.
6. Enjoy!
Grilling meat, either fish or pork, is part of the Filipino cuisine, and we make it the traditional way which is using charcoal.
This cut of meat is boneless and is full of fat
The process starts with marinating the meat in a mixture of vinegar, soy sauce, garlic, salt and pepper. The marination lasts for a couple of hours in order for the flavor to really seep into the meat. It is then grilled to perfection. Over grilling it will render the meat chewy and rubbery. The traditional dipping sauce is a combination of toyo’t suka (soy sauce and vinegar) or bawang at suka (garlic and vinegar).
Preparation Time: 3 hours
Cooking Time: 30 mins
Yield: 4-6 servings
Ingredients:
1 kilo pork belly, sliced into 1/2 " thick pieces
juice from 4 pcs calamansi
½ cup soy sauce
5 cloves garlic, crushed
3 tbsp vinegar
½ cup Sprite or 7UP
1 tsp sugar
salt and pepper to taste
Cooking Directions:
1. Combine all the ingredients together in a large bowl. Add the meat and marinate for at least 3 hours in the refrigerator.
2. Grill the pork pieces for about 10 minutes on each side or until it is done without burning it.
3. Baste the meat with the marinade to keep it moist and juicy.
4. Remove from grill and slice into strips.
5. Serve hot with steamed rice and your favorite dipping sauce.
6. Enjoy!