Sabado (Saturday) night is the best time of the week to unwind. It is the time to be with family and friends – to eat, drink, and be merry. Shrug-off all the stress that accumulated during the past week and prepare for new challenges ahead, recharged.
Whether you are throwing a big party or a simple private get together, it is important to always serve the best pulutan. So, what is the best pulutan? It all depends on you. It can as simple as adobong mani, or something fiery like spicy chicken feet. Some might like grilled squid and chicharon bulaklak.
Inihaw na Liempo is known as Grilled Pork Belly in Filipino. This dish needs no introduction at all because the name of the dish already introduces itself. Inihaw na Liempo is also a popular and favorite dish in the Philippines; in fact, there were several dishes that makes use of this dish as its component. Sinuglaw and Special Tokwat baboy are few of the examples.
Inihaw na Liempo is something that I enjoy to have. It is prepared in a simple manner and the cooking process is not complicated, but it is full of awesome flavor.I love to eat liempo with steamed white rice along with a dip composed of vinegar, soy sauce, and chopped onions. Toyomansi also goes well for this dish. Sides such as Ensaldang Talong (eggplant salad) is perfect for this dish — and so is mangga with bagoong.
How do you eat Inihaw na Liempo? For me, I love to eat it the traditional Filipino “Kamayan” way. This means that I eat the meal without using any utensils. Rather, I use my fingers to chunk the rice and meat together and eat it that way. There is an art in eating food this way, and Filipinos are really good with it. There are even times when I try this method even if I am eating sinigang na baboy — it is quite challenging if done with soup dishes or dishes with sauces, but it works.
Try this delicious Inihaw na Liempo recipe. Let me know what you think
Inihaw na Liempo Recipe
Author: Vanjo Merano
Serving size: 6
2 lbs. pork belly
1/2 cup soy sauce
1 piece lemon (or 3 to 4 pieces calamansi)
1/2 tsp ground black pepper
1 tsp salt
4 cloves garlic, crushed
1/4 cup banana catsup
1 tbsp cooking oil
Combine pork belly with the soy sauce, lemon, salt, ground black pepper, garlic and mix well. Marinade the pork belly for at least 3 hours.
In a bowl, pour the pork belly marinade. Add banana catsup and cooking oil. Stir well. (This will be the basting sauce)
Grill the pork belly while basting the top part of the pork after flipping it over.
Serve hot with spiced vinegar or toyomansi. Share and Enjoy!