Liempo is fattier, more tender and sliced thinner back home. Simple seasonings and a quick stint on glowing charcoals is all it needs to transform it to the best dish you can ever eat.
The closest I can get to the same flavour is by using pork belly rashers. For grilling, I have to pre-cook it in the oven for a while to attain the necessary tenderness. This is as close as I can get to Filipino inihaw na liempo. A simple dipping sauce of vinegar with garlic and chilli is all that is needed to make it taste great with steamed rice. To die for.
1 kg. 1" thick belly ribs, skinned and cut in half (to about 4" in length)
1/2 c. cola
2 tbsps. brown sugar
3 tbsps. light soy sauce
1 tbsp. dark soy sauce
1/4 tsp. ground pepper
Marinate the belly ribs in a mixture of the rest of the ingredients. Leave to sit for at least an hour.
Transfer the ribs, including the marinade, to a baking dish and cover tightly with foil. Bake in a pre heated oven 350° F/180° C for 1 hour.
Pre-heat the barbecue. Grill the belly rashers for 10 minutes on each side, brushing with the drippings occasionally.
Chop into 1/2" thick pieces before serving.
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