Inihaw na baboy translates to grilled pork. These are marinated pork slices that are grilled to perfection. It is also a general term that pertains to any grilled cut of pork—be it pork chops, loin, or pork belly. I specifically used pork belly for this recipe because it is the most common cut used to make this dish. In the Philippines, Pork belly is also known as “liempo”.
What are the characteristics of good grilled pork? I think that there is no right or wrong answer to this question because it really depends on our personal preference. To me, the ideal grilled pork should be tasty and juicy. It should also be moist and flavorful in the inside as it is on the outside. Can you share your criteria?
I was using thick cuts of pork belly for this recipe. It was pre-sliced that way when I got it from the meat shop. My initial thought was to slice it thinner so that it will cook quickly, but I decided to go with it so that I can demonstrate the steps that are needed when you are faced with the same scenario and still end up with my ideal tasty and juicy inihaw na baboy.
Making inihaw na baboy might sound simple to most people. Some might just rub salt all over it and throw it on the grill right away. While we are all entitled to our own beliefs and opinion, my suggestion is to go the extra mile by making your grilled pork dish stand out. This can be done by having complete and appropriate ingredients (for the marinade and basting sauce), extra time (we need time to marinate and grill the pork), and control of heat (to ensure that the meat is cooked just right). Of course, a good dipping sauce helps too.
Try this Inihaw na Baboy Recipe. Let me know what you think.
Inihaw na Baboy
- 2 lbs. Pork belly
- 3 tablespoons soy sauce
- 5 tablespoons banana ketchup
- 4 tablespoons Knorr Liquid Seasoning
- 1 teaspoon garlic powder
- 3 small lemons or 6 to 7 pieces calamansi
- 1/2 teaspoon ground black pepper
- 3 tablespoons soy sauce
- 2 tablespoons Knorr Liquid Seasoning
- 3 tablespoons banana ketchup
- 1 lemon or 2 pieces calamansi
- 1/4 teaspoon ground black pepper
- Combine all the marinade ingredients in a bowl. Stir until all ingredients are well blended.
- Put the pork in the bowl with the marinade. Make sure to coat the pork. Cover and marinate the pork for at least 3 hours. Note: you can place this inside the refrigerator to avoid contamination.
- Prepare the basting sauce by mixing all the basting sauce ingredients.
- Heat-up the grill. Start to grill one side of the pork in low to medium heat for 3 to 5 minutes.
- Brush the basting sauce over the pork and then turn it over to grill the opposite side. continue to grill for another 3 to 5 minutes. Repeat this step 2 to 3 times more (do not forget to baste the pork every time you turn it) until its completely cooked.
- Remove from the grill and let it cool down. Slice into serving pieces.
- Serve with a dip composed of vinegar, soy sauce, chili peppers, chopped onion, and ground black pepper.
- Share and enjoy!