Sign Up
Log In
My Account
My Bookmarks
Log Out
or
Ingredients
- Serves 3 people
500 g pork belly (sliced thinly)
2 tbsp vegetable oil
1 pc chili
marinade:
60 ml soy sauce
7 pcs calamansi (or 3 small lemons)
1 tsp black pepper
7 cloves garlic
10 g white sugar
45 g banana ketchup (can be substituted with 30 g tomato ketchup)
Recipe Courtesy of
Asian Food Network
Asian Food Network
Inihaw Na Baboy
Ask a Filipino what they think about barbecued meats and they’ll probably let you know that no family gathering would be complete without them! Inihaw na Baboy, or grilled pork, is definitely one of the types of meat that can be found at such events. A well-marinated piece of liempo (pork belly) is sliced thinly before being grilled to perfection. The end result is a melt-in-your-mouth deliciousness that is only enhanced by a dipping sauce that’s equal parts spicy, tangy and umami.
- Easy
- 135 min
- 20 min
- 15 min
- 2 steps
- 9 Ingredients
- Easy
- 2 steps
- 9 Ingredients
- 135 min
- 20 min
- 15 min
Instructions
-
Marinade the Pork
- In a bowl, add the pork belly with soy sauce, calamansi, black pepper, garlic, white sugar and banana ketchup and mix well to ensure pork is well-coated with the marinade.
- Cover the bowl with a plastic wrap/cling wrap and let it chill in a refrigerator for about 2 hours to marinate.
-
Grill the Pork
- Heat-up the grill over medium-high heat and grill the marinated pork for about 8 minutes each side.
- Baste the pork with oil every time you turn it until it’s completely cooked.
Plate and Serve!
Serve with a dip composed of a chopped chilli, soy sauce and calamansi and enjoy!
Reviews
{{formErrorMessage}}
Show more reviews
Ingredients
- Serves 3 people
-
500 g pork belly (sliced thinly)
-
2 tbsp vegetable oil
-
1 pc chili
-
marinade:
60 ml soy sauce
-
7 pcs calamansi (or 3 small lemons)
-
1 tsp black pepper
-
7 cloves garlic
-
10 g white sugar
-
45 g banana ketchup (can be substituted with 30 g tomato ketchup)
Nutrition
Share Recipe
- Copy Link
Close