Filipino Pork Inasal Recipe By Tasty

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FILIPINO PORK INASAL RECIPE BY TASTY



Filipino Pork Inasal Recipe by Tasty image

Inasal, or inihaw, is a style of Filipino barbecue that features pork, chicken, or beef marinated in cane vinegar, soy sauce, calamansi or another citrus juice, garlic, ginger, lemongrass, spices, sugar and/or banana ketchup, and sometimes even Sprite or Coke! The meat is grilled over wood, charcoal, or on a gas grill and can be served as a snack, or as a complete meal with rice and vegetables alongside. Calamansi is a tiny citrus fruit grown in the Philippines-it's floral and tart when green and becomes a bit sweeter as it ripens and turns yellow.

Provided by Aleya Zenieris

Categories     Appetizers

Time 5h

Yield 4 servings

Number Of Ingredients 15

¼ cup sugar cane vinegar, such as Datu Puti, Marca Pina or Silver Swan, plus more for serving
½ cup soy sauce, such as Lauriat, Datu Puti, Silver Swan
4 tablespoons lemon juice, fresh calamansi juice
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
2 stalks lemongrass, cut into 2-inch (5 cm) pieces and smashed
½ cup dark brown sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 lb pork loin roast, shoulder/butt, or belly (with more meat than fat), sliced into strips about 2 inches (5 cm) long, 1 inch (2.54 cm) wide, and ¼ inch (6 mm) thick
1 tablespoon achiote
¼ cup canola oil, or grapeseed oil, plus more for grilling
¼ cup banana ketchup, such as UFC brand or Jufran
short grain rice, steamed, for serving
16 bamboo skewers, soaked (wrap exposed tips in aluminum foil to prevent burning)

Steps:

  • In a large bowl, mix together the cane vinegar, soy sauce, calamansi juice, ginger, garlic, lemongrass, sugar, salt, and pepper. Stir until the sugar and salt have dissolved.
  • Add the pork to the bowl with the marinade and toss with your hands or spatula to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  • Make the basting sauce: In a small bowl, stir together the annatto powder, canola oil, and banana ketchup.
  • Preheat the grill to medium heat.
  • Thread 4-5 pieces of marinated pork (about 2 ounces) onto each skewer.
  • Use a clean cloth or paper towel dipped in canola oil to lightly grease the grill grates. Place the pork skewers on the grill and cook for 5-6 minutes per side, brushing with the basting sauce after turning, until the internal temperature is between 145°F and 160°F, 10-12 minutes total.
  • Serve the pork inasal hot with steamed rice and cane vinegar, if desired.
  • Enjoy!

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