Inihaw Na Liempo Food

INIHAW NA LIEMPO

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.

INIHAW NA LIEMPO (GRILLED PORK BELLY)

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.