Grilled Liempo (Pork Belly) Recipe
Grilled Pork Belly
I must have mentioned this before, or if I haven't yet, I'm pretty sure i should have. I am a grilled-food addict. Especially if it's pork or chicken. I can devour a whole grilled chicken on my own in one sitting (I am not proud of this, just stating a fact). I can eat as many sticks of barbecue as 6 people might eat at a party, or something. It's just something I am naturally inclined to. I am a grilled-food lover and I am proud of it. That is why when I first started learning to cook, one of the first few recipes I've tried were all grilled -- either pork or chicken. I experimented with various herbs and ingredients to make the perfect grilled pork marinade. The one I will be writing about here is one of my most successful versions. It's very simple and yet it is also one of the most flavorful. The sizes and amount of ingredients are mostly just approximations. The ratio of soy sauce to vinegar for me is 2:1 (soy sauce: vinegar, respectively) as I am not that much of a sour stuff fan. Read on for more.
What herb do you most like to add to your grilled meat?
- 1 kilo pork 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 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 Farenheit.
- Place the marinated pork 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 the pork doesn't turn out dry and locks up all the juices.
- When done cooking, 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.
- Eat your heart out.
This recipe is one of the most fuss-free recipes I have ever done in my life seeing that you just throw them all together in a bowl, marinate for an hour or so and then grill. It's so easy to do and so yummy to eat. Basically, it's a double win for the person who ever decided to cook it. I love this recipe so much because now I can eat grilled food whenever i want without having to go out.
For a more savory, smoky and succulent version, grill using actual grilling methods, a.k.a. live coals in the backyard. It adds so much more flavour to the food. Do this only if you have time though, because in my experience, I have a hard time kindling the charcoal. But if you have no coals or turbo grill at hand, you can also use an oven. Just make sure you use a rack instead of a tray. :)
The grilled pork belly is best eaten while hot, served with plain rice, a side of papaya achara, and a dip of either soy sauce with calamansi, or vinegar with chili. People of Philippines also discovered that chicken or pork oil with various flavorings can be added on top of the plain white rice (think Mang Inasal and Chicboy) to make eating it with grilled pork or chicken more sumptuous. This is a very sinful way of eating it though so pour oil at your own risk.
If you have recommendations regarding the recipe, I am very much willing to listen as I am also eager to try new and exciting twists to grilled food. Comment below and let me know.