Inihaw Na Liempo Grilled Pork Belly Recipes
INIHAW NA LIEMPO
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
Categories Appetizer Main Entree
Time 8h35m
Number Of Ingredients 16
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)
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
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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From meatwave.com
Cuisine FilipinoTotal Time 2 hrs 10 minsServings 6-8
From meatwave.com
Cuisine FilipinoTotal Time 2 hrs 10 minsServings 6-8
- 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.
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Estimated Reading Time 5 mins
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- In a large, non-reactive mixing bowl, combine the whole slab of pork, garlic, salt, ground black pepper, vinegar and lemon juice. Using a fork, pierce the pork belly around so the liquid and rest of the ingredients penetrate. Cover and marinate in the refrigerator for 4 hours or up to overnight.
- Prepare the basting sauce by combining in a medium-sized bowl: The Sprite or 7 Up soda, soy sauce, patis, vegetable oil and brown sugar. Mix well and set aside.
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6 hours ago Filipino food features a lot of grilled food, and on a menu, items that begin with "inihaw na-" is usually follows by the type of food that was grilled. Examples include inihaw na liempo (grilled pork belly) or inihaw na bangus (grilled milkfish).
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