Filipinos are not in want of pork recipes as we have a variety. One of this is Grilled Pork Liempo recipe which is usually seen in celebrations and in eateries all over the country as well as a viand for lunch and dinner. However, chop this up and you can also serve it as a beer match with your drinking friends.
A truly decadent treat, this Pork Liempo recipe, simply put, is Grilled Pork Belly marinated in a mixture similar to Adobo. Though indeed tasty, the preparation and the cooking of liempo is somewhat direct to the point. There are different versions of this tasty dish. However, the very basics are: You marinate; you grill to perfection; you serve.
Grilled Pork Liempo Recipe and Marinating Tips
In marinating the Pork Belly or Pork Liempo, be sure to be very generous with your mixture as not only will the meat absorb the marinade during the marinating process, but the marinade will also evaporate once you start grilling it over the coals. So, adjust the amount of the ingredients of the marinade whether you want the Liempo recipe to be on the sweeter, saltier or spicier side. It is recommended that you marinade the pork belly overnight so that it can fully seep the taste of the marinade. If however, you are short of time, make sure that you can marinade this for 3 – 4 hours.
As a dish for celebrations, aside from being standalone, it can also be partnered with other dishes such as Fried Tofu or Grilled Eggplant. As a meal for lunch and dinner, this is always served with steaming rice with bagoong isda on the side.
As Pork Liempo recipe is a kind of recipe that lends itself to side dips, it is usually served with a mixture of soy sauce, vinegar, and chopped onions and siling labuyo, though you can also choose to splash it on the meat upon serving.
- 1 kilo pork liempo (belly)
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 3 tablespoons sugar
- black pepper, ground
- 5 cloves garlic, minced
- 1 tablespoon canola oil
- In a bowl large enough to contain all the meat, mix soy sauce, vinegar, sugar, basil, oregano, ground black pepper and garlic. Mix well and ensure that there are no sugar bits settling at the bottom of the bowl.
- Marinate pork liempo (belly) in the mixture for about 30 minutes to 1 hour (or longer if you're not in a hurry).
- Preheat turbo grill/convection oven at 350 degrees Fahrenheit.
- Place the marinated pork liempo (belly) slices in the turbo grill/ convection oven. Be careful. 🙂
- Add the oil to the leftover marinade and mix well. Use it to baste your pork belly slices.
- Set timer to 15 minutes first then baste the pork belly again. Do this every 10mins until the pork is evenly cooked to your liking. This is to ensure the pork doesn't turn out dry and locks up all the juices.
- When done grilling, remove pork belly from the oven/grill and place in paper towels to help soak the oil from the fats.
- Chop into bite-sized bits or serve per slice. It's your call.
- Serve as Pulutan or Serve with hot rice.
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