Inihaw na Liempo (Grilled Marinated Pork Belly)

Inihaw na Liempo (Grilled Marinated Pork Belly)

• 2 pieces pork belly sliced into 1-inch thick strips, about 250 grams each
• 1 tablespoon pure calamansi or lemon juice
• ½ cup lime soda
• 2 tablespoon tomato or banana ketchup
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 ziploc bag, should be big enough to fit the pork belly strips

Sauce

• 1 tablespoon banana or tomato ketchup
• 1 teaspoon brown sugar
• 1 teaspoon soy sauce
• 1 teaspoon cooking oil
• 1 tablespoon oyster sauce

Cooking Instructions:

1. Put pork belly and marinade ingredients into Ziploc bag. Seal then shake well to distribute marinade evenly on the pork bellies.
2. Set aside to marinate for at least an hour. Longer marinating time is preferred for a tastier grilled pork belly. One day is recommended.
3. Mix all basting sauce ingredients. It should have a smooth consistency.
4. Grill pork bellies for at least 20 minutes. Liberally brush with basting sauce.
5. Some fat will render from the pork and will drop into the coals. Be ready to extinguish in flare ups as this can burn the meat quite easily.
6. You can also roast the pork belly in an oven for at least 20 minutes at 80 degrees Celsius. Adjust roasting time depending on size of cut. Brush pork with basting sauce before placing in oven.
7. Serve while hot. You may slice pork belly into bite size pieces before serving.

 

source:  pinoy cook

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