{"id":4330,"date":"2024-06-06T19:31:00","date_gmt":"2024-06-07T02:31:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=4330"},"modified":"2024-06-06T19:34:12","modified_gmt":"2024-06-07T02:34:12","slug":"inihaw-na-liempo","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/inihaw-na-liempo\/","title":{"rendered":"Inihaw na Liempo"},"content":{"rendered":"\n

Inihaw na Liempo<\/strong> is marinated in citrus juice, fish sauce, and spices and grilled to juicy perfection. It's delicious as an appetizer or main dish; the perfect addition to boodle fights!<\/p>\n\n\n\n

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This inihaw na liempo was first published on the blog in 2014, and I am updating it today with new photos and including it in our December recipe series. Grilled pork belly might not be the first thing that comes to mind when we think of holiday dishes, but it's actually a great pick.<\/p>\n\n\n\n

Want Filipino pork BBQ for New Year but are not up to the prospect of skewering pounds and pounds of meat on bamboo sticks? This inihaw na baboy is the perfect alternative! It's just as tasty but requires a lot less work.<\/p>\n\n\n\n

Are you planning a boodle fest for your Christmas celebration? It'll make a delicious addition to your menu. Perfect for kamayan<\/em> with my roasted eggplant, tomato, and salted egg salad<\/a> or ensaladang kamote tops<\/a>!<\/p>\n\n\n\n

Filipino grilled pork belly marinade<\/h2>\n\n\n\n
\"pork<\/figure>\n\n\n\n

The pork rashers are marinated overnight in a mixture of freshly squeezed citrus juice for a fruity tang, fish sauce for umami flavor, lots of minced garlic for depth of flavor, chili peppers (siling labuyo) for an added kick, brown sugar for a touch of sweetness, and salt and pepper to taste.<\/p>\n\n\n\n

The recipe uses calamansi juice for a tangy fruit flavor. If unavailable, substitute lemon juice, vinegar, or tamarind pulp.<\/p>\n\n\n\n

After a few hours in the fridge, the meat is drained, and the marinade is reduced in a saucepan over medium heat. It's then mixed with oyster sauce and canola or sesame oil to use as a basting sauce. The result is super juicy and flavorful liempo with the perfect medley of sweet, savory, and sticky goodness!<\/p>\n\n\n\n

Cooking process<\/h2>\n\n\n\n
\"making<\/figure>\n\n\n\n

Inihaw na liempo, which means \"grilled pork belly,\" is another delicious way Filipinos enjoy pork. Here are a few tips to achieve juicy, charbroiled perfection!<\/p>\n\n\n\n

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  1. Combine calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper in a large bowl or wide pan. Stir well until sugar and salt are dissolved. For food safety, taste and adjust the marinade before adding the pork. <\/li>\n\n\n\n
  2. Add pork belly and massage marinade into the meat. Marinate for 4 hours or overnight. The longer the soak is NOT better. Do not marinate for too long as the acids in the calamansi will denature the protein and turn the meat mushy. If unable to cook after marinating overnight, drain the pork, transfer into resealable bags or airtight containers and freeze.<\/li>\n\n\n\n
  3. Drain pork from marinade, reserving about 1 cup of the liquid. Boil the reserved marinade in a sauce pan for about 3 to 5 minutes to cook off any bacteria and to slightly reduce. Remove from heat and combine with oyster sauce, and oil.<\/li>\n\n\n\n
  4. Arrange pork in a single layer on lightly-oiled hot grill and cook for about 2 to 3 minutes on each side. To prevent the meat from burning, grill until it loses its pink and then start basting. <\/li>\n\n\n\n
  5. Continue to grill for about 4 to 5 minutes on each side or until pork is cooked through. You can also cook them on an indoor grill or in a turbo, pan-fry, or bake in the oven.<\/li>\n\n\n\n
  6. Remove from grill and let stand for a few minutes before cutting into serving pieces to allow juices to redistribute. Serve with spiced vinegar dip.<\/li>\n<\/ol>\n\n\n
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    \n\n\t\t\t\tCooking tip\n\t\t\t<\/h2>\n\n\t\t\n\t\t\n\t\t\t
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    Not enough refrigerator space? Transfer the pork and marinade to a ziplock bag and turn the bag halfway through to ensure even coating.<\/p>\n\n\t\t\t<\/div>\n\n\t\t\n\t<\/div>\n\n<\/div>\n\n\n

    Dipping sauce for inihaw<\/h2>\n\n\n\n

    Filipino-style grilled pork is best enjoyed with spiced vinegar as sawsawan<\/em>. Feel free to adjust ingredients according to taste.<\/p>\n\n\n\n