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 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.
All rights reserved ©Adora's Box Copyright 2011.
Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.
You might also like
|Chargrilled Pork on Rice Noodle Soup.|
|Grilled Lemon and Thyme Chops|
|Barbecue Pork Skewers|