Thursday, 30 August 2012

GRILLED PORK BELLY RASHERS (INIHAW NA LIEMPO)


Filipinos share the love for the pig belly with the Americans. If the Americans love bacon to the max, Filipinos love belly pork in all forms. Yes, we are liempo-maniacs. Liempo is the Tagalog word for pork belly, the most used part of the pig in the Philippines. Be it a soup, stew, roast or even vegetable dish, the ingredient is always liempo. Such is the affliction of liempo-ma: death by pork rather than by chocolate. Pork is so delicious, fatty, addicting and bad for you that it's almost obscene to eat...and there lies its charms.


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.



Ingredients:

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

Method:

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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7 comments:

  1. That looks very tasty!I haven't made pork belly (not counting bacon) yet but this could help inspire me in that direction.

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  2. Slurps!!! Drooling just by looking at the pork belly. Wish I could barbeque meat again but my family has said no no to barbeque!

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  3. This looks amazing! I'm always scared of making these kinds of dishes, but the recipe looks simple enough. Thanks for sharing!

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  4. It's on my list to buy a slab of pork belly and try a couple of pork belly recipes. I really love the marinade/sauce that you use, so I putting this on my list. I've never cooked pork belly before (except for bacon-I guess that counts) so I'm really excited about giving it a try. Thanks!

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  5. Do you discard the marinade before roasting? Seems like an important detail to leave out. Also do you roast fat side up or down?

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    Replies
    1. The marinated pork is baked with the marinade. Sorry Tyler, if that was unclear. Added the detail in the instructions. It was grilled on its side. Due to the shape of the cut, it is difficult to do it any other way. It wouldn't matter as all the surfaces get exposed to the heat anyway as the rashers are quite thin.

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