Inihaw na Liempo

Inihaw na Liempo

• For the Marinade
• 1/3 cup lemon-lime soda
• 1/4 cup rice vinegar
• 1 tablespoon freshly minced garlic
• 1 tablespoon white sugar
• 1 1/2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
•  
• 2 lbs pork belly, cut into 1/4-inch slices
•  
• For the Dipping Sauce
• 1/2 cup white or rice vinegar
• 2 teaspoons freshly minced garlic
• 1 small Thai chili, thinly sliced

Cooking Instructions

1. To make the marinade: Whisk together soda, vinegar, garlic, sugar, salt, and pepper in a medium bowl. Place sliced pork belly in a large Ziploc bag and pour in marinade. Seal bag, removing as much air as possible; place in refrigerator and marinate 2 hours to overnight.
2. To make the dipping sauce: Combine vinegar, garlic, and chili in a small bowl. Set aside.
3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place and allow to preheat for 5 minutes. Clean and oil the grilling grate. Remove pork from marinade and place over hot side of the grill. Cook until well seared and cooked through, 2-3 minutes per side. If flare-ups occur, move pork to cool side of grill until flare-up subsides, then move pork back to hot side of grill.
4. Remove pork from grill and let cool for 5 minutes. Cut into 1/4-1/2-inch slices and serve with dipping sauce.

source: meatwave.com/

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Inihaw na Liempo (Grilled Pork Belly) 

Ingredients:

• 1 kg Pork Belly (Liempo), 1 inch thick

For Basting:

• 1/4 cup ketchup
• 1 tablespoon cooking oil

For Marinade:

• 1/2 cup soy sauce
• 6 cloves garlic, crushed
• 1/4 cup calamansi or lime juice
• 1/2 teaspoon grind black pepper
• 1 teaspoon salt
• 3 tablespoons brown sugar

Cooking Procedure:

1. In a bowl, combine marinade ingredients then marinate pork belly for at least 3 hours or in a fridge overnight.
2. Remove the pork belly and then reserve the marinade.
3. Combine ketchup and oil in marinade then mix well for basting.
4. Grill marinated pork belly over hot charcoal for 10 minutes each side or until tender while basting with marinade mixture.
5. Transfer serving plate and serve with steamed rice and spicy toyo-mansi.

Source: FilipinoStyleRecipe.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Grilled Pork Belly

Grilled Pork Belly

Ingredients

• 3 lbs. pork belly
• ¾ cup soy sauce
• Juice of 5 pieces lime
• 1 tablespoon garlic powder
• ¼ tablespoon ground black pepper
• 1 teaspoon sriracha sauce or hot sauce

Cooking Instructions

1. In a large bowl, combine the soy sauce, lime juice, ground black pepper, garlic powder, and hot sauce. Mix well.
2. Put the cleaned pork belly in a large resealable bag. You can slice the pork belly thinner so that it can quickly absorb the marinade.
3. Pour the soy sauce mixture in the resealable bag. Let all the air out then seal. Let the pork belly marinate for at least 1 hour. You can place the bag in the refrigerator during the process.
4. Heat-up the grill. Start to grill the marinated pork belly for 3 minutes per side. Baste the pork belly with the remaining marinade. Note: Do this process at least 3 times. This means that each side of the pork belly is grilled for a minimum of 9 minutes (3 minutes x 3 times). This will prevent the pork from getting burnt quickly. Make sure that you baste it every time you flip it over. Grill longer if the pork belly is not cooked enough.
5. Remove the pork belly from the grill. Let cool. Slice into serving pieces.
6. Serve with spicy vinegar. Share and enjoy!

source: http://panlasangpinoy.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Inihaw na Liempo (Grilled Pork Belly)

Inihaw na Liempo (Grilled Pork Belly)

• 6 pcs. pork belly slices (around 1/2 inch thick) 

Marinade

• 3/4 cup vinegar
• 1/2 cup cooking oil
• 1 tbsp minced thyme
• 3 cloves garlic, minced
• salt and pepper to taste

Cooking Instructions:

1. Whisk together all the ingredients for the marinade.
2. Pour the marinade on the pork slices and marinate the pork for at least an hour.
3. Heat a charcoal grill. Grill the pork slices for 10 to 12 minutes. 
4. Let the pork belly cool. Slice into strips. Best served with your favorite dip
5.  

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Inihaw na Liempo, Pork Belly BBQ.

Inihaw na Liempo, Pork Belly BBQ.

• 2 kilos pork belly cut in stripes
• 1/2 cup soy sauce
• 1/4 cup kalamansi extract
• 1 cup Sprite or 7-UP
• 2-3 tbsp. Worcestershire sauce
• 1/2 cup banana ketchup
• 1/2 cup brown sugar
• 1/2 head garlic, crushed
• 1 tbsp. salt
• cooking oil

 

Cooking Instructions:

In a big container with lid combine marinade except oil. Mix in the pork until every side are coated with the marinade. Marinate for 3 to 4 hours or overnight in the refrigerator. Prepare the basting sauce by adding cooking oil to the left over marinade. Grill at medium to moderate heat for 4 to 6 minutes on each side, baste in between. Do not overcook, it should be moist inside, just cooked and slightly burnt outside. Serve with your favourite dipping sauce.

source :  overseaspinoycooking.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned. 

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

  DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

 

 

Grilled Pork Belly

Grilled Pork Belly

•  Pork Belly (at least half inch thick)
• Banana Catsup
• Soy Sauce
• Garlic
• Onion
• Black Pepper
• 7up
• Sugar
• Peanut Butter

Marinate

Marinate the cut pork belly with 3/4 Cups Soy Sauce, 1/2 cup Banana Catsup, 1/2  cup 7up, crushed garlic and diced onions, and half ground black pepper. Let it soak for at least 30minutes but preferably marinated overnight.

Pan Grill

Using a cast iron pan, you can grill the pork belly on medium heat until both sides are cooked. If oil accumulates, make sure to discard before adding the next batch. While doing this, you can pre heat the oven at the highest temperature.

Oven Grill

With the left over marinade, baste both sides of the pork belly before putting in the oven and let it brown to your desired doneness.

Dipping Sauce

Mix together the soy sauce, catsup, peanut butter and sugar to make the dipping sauce. I cannot give the exact measurements since I just mixed it all up but it’s about 2 parts soy sauce for every 1 part catsup. So let’s say 1/2 cup soy sauce for 1/4 cup catsup and 2-3 spoons sugar. Add to that 1 tablespoon of peanut butter melted in the microwave (low power) with 3 tablespoons of water. This should give you a sauce almost like the one you would get in Aristocrat or Reyes Barbecue.

source:  kulugo

Inihaw na Liempo (Grilled Pork Belly)

Inihaw na Liempo (Grilled Pork Belly)

1 kilo pork belly(liempo), 1 inch thick
1/4 cup ketchup
1 tablespoon cooking oil 

Marinade:
1/2 cup soy sauce
6 cloves garlic, crushed
1/4 cup calamansi or lime juice
1/2 teaspoon grind black pepper
1 teaspoon salt
3 tablespoons brown sugar

Cooking Instructions:

Part 1
1. In a bowl, combine marinade ingredients then marinate pork belly for at least 3 hour or in a fridge overnight.

Part 2
1. Remove the pork belly and then reserve the marinade.
2. Combine ketchup and oil in marinade then mix well for basting.
3. Grill marinated pork belly over hot charcoal for 10 minutes each side or until tender while basting with marinade mixture.
4. Transfer serving plate and serve with steamed rice and spicy tuyo-mansi.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Inihaw na Liempo (Grilled Pork Belly)

Inihaw na Liempo (Grilled Pork Belly)

1 kilo pork belly(liempo), 1 inch thick
1/4 cup ketchup
1 tablespoon cooking oil 

Marinade:
1/2 cup soy sauce
6 cloves garlic, crushed
1/4 cup calamansi or lime juice
1/2 teaspoon grind black pepper
1 teaspoon salt
3 tablespoons brown sugar

Cooking Instructions:

Part 1
1. In a bowl, combine marinade ingredients then marinate pork belly for at least 3 hour or in a fridge overnight.

Part 2
1. Remove the pork belly and then reserve the marinade.
2. Combine ketchup and oil in marinade then mix well for basting.
3. Grill marinated pork belly over hot charcoal for 10 minutes each side or until tender while basting with marinade mixture.
4. Transfer serving plate and serve with steamed rice and spicy tuyo-mansi.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Grilled Pork Chop Pinoy Barbecue Style

Grilled Pork Chop Pinoy Barbecue Style

1 1/2 kilo of pork chop, about 6 pieces
For the marinade:
3/4 cup sprite or 7Up
1/2 cup dark soy sauce
1 head garlic, peeled, crushed
2 tbsp. Worchester sauce
1-2 tbsp. sugar
1 tsp. ground black pepper
juice from 1 lemon or 6 kalamansi
For basting:
1/2 cup banana ketchup
1/4 cooking oil
1/4 cup dark soy sauce

Cooking Instructions:

Place the pork chops in a container with a lid. Mix in the marinating ingredients, replace lid and place in the refrigerator. Let marinate for at least four hours or overnight until ready to grill.

Grill at medium to high heat for 3-5 minutes on each side, baste in between. Do not overcook, it should be moist inside, just cooked and slightly burnt outside. Serve with your favourite dipping sauce.


source :  overseaspinoycooking.com

Filipino Pork Barbeque

Filipino Pork Barbeque

3 lbs thin cut center cut pork loin chops, pounded until very thin (between 1/8-1/4 inch) and cut into 1 inch wide slices against the grain (or you can use pork butt, partially frozen for easier cutting, and slice thin) (I used pork butt because I like that it has a little more fat. You still might need to trim some of the fat. You can also use pork belly, just remove the skin before slicing.)

Marinade:
1 can 7-up (12 oz.)
1/2 c. oil
3/4 c. soy sauce (I used gluten-free soy sauce)
3/4 c. brown sugar
3/4 c. ketchup or banana ketchup (I used regular gluten-free ketchup)
6 Tbsp. lemon juice (about 2 lemons, squeezed)
8 garlic cloves, smashed
4 big scallions, chopped or 1 small-medium onion, chopped (I used a medium onion)
1 tsp. kosher salt
Ground black pepper
If you like spice, add 2 tsp. sriracha hot sauce or more, or 1-2 tbs. Frank's red hot sauce, or any chili sauce or fresh chilis (optional) (I left this out)
Basting sauce:
1/2 c. 7-up
1/4 c. soy sauce (I used gluten-free soy sauce)
1/4 c. ketchup (I used regular gluten-free ketchup)
1/4 c. brown sugar
2 Tbsp. lemon juice

Cooking Instructions:

Prepare the pork as noted above. Mix the marinade ingredients together well. Combine the pork and marinade in a Ziploc bag. Seal and put in the fridge for a minimum or four hours, but better yet overnight or up to 2 days. (I marinated mine overnight.)
Soak bamboo skewers in water for a few hours or overnight to avoid burning when cooking.
When getting ready to cook, slide pork onto skewers, putting several pieces on each skewer as fits with room on the bottom to hold the stick.
Barbecue over medium-high heat over hot coals or gas grill until pork is done, basting as necessary to put a nice glaze on the meat. Depending on the thickness of the pork, you can char the meat first and then move it to a cooler side of the grill to finish cooking. (I also continuously basted the meat. I separated the basting sauce into two bowls-- one for raw meat while it was cooking, another to baste the cooked meat just in case of contamination).


source:  tortillasandhoney

Pork Barbeque

PORK BARBECUE


1 kg pork tenderloin, sliced into 1" cube

Marinade:

15 cloves garlic, crushed and chopped
2 tsp salt
1 tsp black pepper powder
4 tbsp soy sauce
4 tbsp sugar
1 12oz 7up or sprite
10 pcs calamansi
Banana catsup
Lea & Perrins Worcestershire sauce

Cooking Instructions:

1.   Mix all the ingredients for the marinade and marinate the pork in it for at least 24 hours

2.  Place the pork in a skewer and grill each pork barbecue on live charcoal.  baste with the marinade

For the sauce: Just simmer the remaining marinade for at least 10 minutes

 

source : eatingclubvancouver

 

 

Grilled Pork Belly

Grilled Pork Belly

• 1 lbs pork belly
• 1/2 cup soy sauce
• 1 piece lemon (or 3 to 4 pieces calamansi)
• 1/2 tsp ground black pepper
• 1 tsp salt
• 4 cloves garlic, crushed
• 1/4 cup banana catsup
• 1 tbsp cooking oil

Cooking Instructions:

1. Combine pork belly with the soy sauce, lemon, salt, ground black pepper, garlic and mix well. Marinade the pork belly for at least 3 hours.
2. In a bowl, pour the pork belly marinade then add banana catsup and cooking oil. Or, you can use tomato paste, I use tomato paste because catsup is not available. Stir well. (This will be the basting sauce)
3. Grill the pork belly while basting the top part of the pork after flipping it over.
4. Serve hot with spiced vinegar or toyomansi. Share and Enjoy!

source : 

Pork Barbecue

Pork Barbecue

Yield: 80-100 sticks
  5 kilos pork belly ( cut to your desired size) 1 litre Sprite 3 cups ketchup 1 cup pineapple juice 1 tablespoon ground pepper 1 cup soy sauce 1/2 cup lemon or calamnsi juice or vinegar 1 head garlic ( minced) salt to taste

Cooking Instructions:

1. Combine all the ingredients and marinate for at least 2 hours, after 2 hours remove from the marinating sauce and put in the bamboo skewers. Do not throw the marinade because we will use is for basting while grilling the barbecue. If marinating sauce is not enough to brush the barbecue just add more or you can make your own sauce.
2. When you start grilling bast the barbecue every now and then until cooked.

Note: You can improve the taste of this barbecue, use your own taste buds :-).
If you have a delicious barbecue recipe you can share it with me, thanks and happy cooking. 

source :  mely's kitchen

Salt and Vinegar Grilled Pork

Salt and Vinegar Grilled Pork 

(serves 6 – 8)

2 kg pork belly, sliced 1 ½ inch thick
Marinade:

• 1 cup white cane vinegar
• ½ cup apple cider vinegar
• Salt and pepper
• 2 – 3 tablespoons brown sugar, optional
• 3 tablespoons patis/fish sauce

Dipping Sauce

• ¼ cup soy sauce
• ¼ cup Knorr liquid seasoning
• 1 whole garlic bulb, minced
• A dash of red pepper flakes
• 2 – 3 tablespoons vegetable oil
• 3 tablespoons white cane vinegar, or to taste
• 2 tablespoons brown sugar, or to taste

 

Cooking Instructions: 

1. Combine the marinade ingredients.
2. Add the pork and make it is thoroughly coated with it. Marinate it overnight, turning once, after a few hours.
3. Grill the pork on each side until golden brown, with grill marks. Make sure the meat does not burn. The time it takes for you to grill depends on how hot the grill is.
4. When done, remove from grill and let rest for a few minutes. Slice into bite-sized pieces and serve with rice and dipping sauce. Enjoy!
5. Make the dipping sauce: over medium heat, add oil in a small saucepan. Add garlic and toast lightly. Add red pepper flakes and toast for a few seconds. Add the rest of the ingredients and mix well. Adjust taste to your liking. Remove from heat and serve with the grilled pork.

source :  the Hungry Giant

Pork Barbeque

PORK BARBECUE

• 1/4 cup tomato sauce
• 1 tbs hoisin
• 2 tbs honey
• 1 tbs molasses
• 1 tbs chopped garlic
• 2 tbs superfine sugar
• 1 tsp five-spice
• 2 tsp cornstarch
• 1 lb 10 oz pork fillet

Cooking Instructions:

 

1. Combine first 7 ingredients in a saucepan.  
2. Combine cornstarch and 1 tablespoon of water and add it to the spice mixture.
3. Bring to a boil, then reduce heat and simmer for 2 minutes.  
4. Allow to cool, then place pork in sauce, and then cover and refrigerate for at least 30 minutes.
5. Preheat oven to 415 F.  Lift the pork out of sauce and place on a wire rack over a baking tray half-filled with hot water; reserve marinade.  
6. Cook pork for 15 minutes, then reduce oven temperature to 350 F and cook for a further 15 minutes, basting with reserved marinade.  
7. Remove from oven and let rest for 5 minutes before slicing and serving.

source :  filipino recipes

Inihaw na Liempo

Inihaw na Liempo

1 kilo pork liempo, sliced
vinegar
soy sauce
garlic cloves
banana ketchup
ground pepper
salt
cooking oil
Cooking Instructions:

1. Soak pork into a mixture of vinegar, soy sauce, garlic and ground black pepper. 
2. Drain off liquid and mix with ketchup and a little cooking oil. 
3. Grill pork slices while basting with sauce just before being fully cooked. 
4. Serve with ketchup or dipping sauce made of soy sauce, calamansi and sili. 

source : lutong cavite