Filipino Inihaw Recipes

INIHAW NA LIEMPO

Inihaw na Liempo image

Filipino-style grilled pork belly marinated in citrus juice, soy sauce, and spices. This inihaw na baboy is juicy, flavorful, and makes a great appetizer or main dish.

Provided by Lalaine Manalo

Time 8h35m

Number Of Ingredients 16

Ingredients

1/2 cup calamansi juice
1/4 cup fish sauce
1 head garlic, peeled and minced
2 Thai chili peppers, minced
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon pepper
2 pounds pork belly, cut into 1/2-inch thick
1 tablespoon canola or sesame oil
2 tablespoons oyster sauce
1 cup vinegar
4 cloves garlic, peeled and minced
1/2 onion, peeled and finely chopped
2 Thai chili peppers, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

In a bowl, combine calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper. Stir well until sugar and salt are dissolved.
Add pork belly and massage marinade into the meat. Transfer into a ziplock bag and marinate in the refrigerator for 4 hours or overnight, turning the bag once or twice.
Drain pork from marinade, reserving about 1 cup of the liquid.
In a saucepan over medium heat, bring reserved marinade into a boil for about 3 to 5 minutes or until reduced.
In a small bowl, combine the reduced marinade, oyster sauce, and oil.
Arrange pork in a single layer on lightly-oiled hot grill and cook for about 2 to 3 minutes on each side.
When the pork begins to lose its pink, regularly brush with basting sauce. Continue to grill for about 4 to 5 minutes on each side or until pork is cooked through.
Remove from grill and cut into serving pieces. Serve with spiced vinegar dip.

Nutrition Facts : Calories 830 kcal, Carbohydrate 6 g, Protein 15 g, Fat 83 g, SaturatedFat 29 g, Cholesterol 109 mg, Sodium 1360 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

INIHAW NA LIEMPO (GRILLED PORK BELLY)

Inihaw na Liempo (Grilled Pork Belly) image

Pork belly is ubiquitous throughout the Philippines. Getting a nice grilled char adds flavor to the salty-sour-tart-sweet of a soy-calamansi marinade.

Provided by Nicole Ponseca

Categories Philippines Pork Soy Sauce Grill Grill/Barbecue Backyard BBQ Meat

Number Of Ingredients 6

Ingredients

1 cup (240 ml) soy sauce
1 cup (240 ml) calamansi juice
1 tablespoon minced garlic
1 teaspoon freshly ground black pepper
2 pounds (910 g) skinless pork belly, sliced lengthwise into 1-inch-thick (2.5 cm) strips
Sawsawan or pinakurat, for serving

Steps:

In a large nonreactive bowl, storage container, or ziplock bag, mix together the soy sauce, calamansi juice, garlic, and pepper.
Add the pork belly slices, toss so they are well coated in the marinade, cover the bowl or container or seal the bag, and marinate in the refrigerator overnight.
When you are ready to grill the pork, heat a gas or charcoal grill to medium or heat a grill pan or cast-iron skillet over medium-high heat.
Discard the marinade and grill the pork slices, turning them once or twice, for 3 to 5 minutes, until they are cooked through and slightly charred around the edges. Transfer to a platter and serve with sawsawan or pinakurat.

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Inihiaw na Liempo. Staying on the topic of pork as the main ingredient, inihaw na liempo uses pork belly in the recipe and have it marinate into a mixture of soy sauce, ketchup, calamansi juice, garlic, salt, and pepper.
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Lechon Manok. Much like the first entry above that uses the entire pig, lechon manok recipe needs to use the entire chicken, stuff it with delicious aromatic ingredients, and have it roasted over a bed of coal.
Inihaw na Manok. Unlike lechon manok that’s typically only served for special occasions, inihaw na manok is one of the country’s favorite everyday dishes.
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