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To truly enjoy Filipino food means having a go at ordering your fair share of inihaw dishes. The experience gets even better when you dine right by the sea. Many opt to get their favorite grilled dishes at a restaurant, which is a very convenient option. But also giving grilling a shot lets you have a lot of control over the texture, the taste and the overall feel of your dish. Let me give you some pointers on making a great Inihaw na Liempo at Pusit!
What does Inihaw na Liempo at Pusit taste like?
So what kind of result can you expect in recreating this Inihaw na Liempo at Pusit recipe? What tends to disappoint people when it comes to this dish is the texture. Spending just a bit more time when it comes to grilling the squid can lead to a very unpleasant, rubbery texture. This makes it a lot harder to eat, and also pretty much distracts from the taste of the dish. And some cooks also struggle with making sure the pork belly is tender enough.
Well with this recipe, you can expect a satisfyingly tender liempo. The same goes for our squid, which would also taste delightfully meaty and savory. As with a lot of other inihaw dishes, there will be a hint of sourness and sweetness from our marinade.
How to Make Inihaw na Liempo at Pusit
1. Tenderizing the meat
- Refrigerating the pork belly – You must first put 2 lbs. of sliced pork belly, and 14 ounces of crushed pineapple in a resealable bag. Toss this in your refrigerator so the meat also becomes more flavorful. Leave it here overnight.
- Marinating the meat – Now take your pork belly out of the fridge. And then place 1 tablespoon of Knorr Liquid Seasoning, 1 cup of soy sauce, ½ lemon, 6 tablespoons of banana ketchup, and 1 tablespoon of minced garlic all in one bowl. Put three quarters of this mixture in your resealable bag with the pork belly, and let this marinate for a minimum of 3 hours.
2. Preparing the squid
- Getting the squid tender – Start off by peeling the skin of 1 lb. of large-sized squid. Then grab a container, and put 1 tablespoon of granulated white sugar, 1 tablespoon of baking soda, and the juice of ½ of a lemon inside. Combine this with your squid, and mix everything thoroughly. We will just let that sit for one hour. After this, you can rinse the squid with running water.
- Making the squid filling – Go ahead and mix 2 tomatoes you’ve cored and diced, 1 onion you’ve diced, ½ teaspoon of ground black pepper, and 2 teaspoons of Knorr Liquid Seasoning in a bowl. Then once everything is evenly distributed, you can stuff this mixture inside your squid. To make sure it doesn’t fall apart, secure the squid with toothpicks.
3. Grilling the squid and pork belly
- Cooking the seafood and meat – Start off by heating up your frill. Now place your pork belly on the grill. Don’t forget to brush this with basting sauce, which would be the marinade you have left from earlier. Also start grilling your squid, which would also need some basting sauce. This would take just a few minutes per side, and it is important that you don’t overcook this.
- Serving the dish – Once everything is cooked, transfer the Inihaw na Liempo at Pusit to a serving place of choice with some spicy vinegar, or a dipping sauce you like.
What to Serve with Inihaw na Liempo at Pusit
If you are looking to make some vinegar dipping sauce of your own, you could refer to this guide I have for three delicious kinds! I have the recipes to make Sinamak, Tokwa’t Baboy Style Vinegar, as well as our special Panlasang Pinoy Spicy Vinegar. These are all quite easy to make, and should last for a good deal of time so you don’t have to rush to use them all up for your inihaw dishes.
What is grilled meat and seafood without a yummy side dish? I would recommend making some Java Rice with the main recipe we have above. This is something you can easily pair with savory recipes because of its subtle flavors from garlic and onion powder.
Since we’re already dealing with irresistible grilled recipes, I say you should go for this Easy Liempo Inihaw! This Filipino favorite may seem like a challenge to recreate, and that’s why I tried coming up with a simple way of making it. The key to this, as goes with our Inihaw na Liempo at Pusit, really lies in the marinade. And so prepare the likes of soy sauce and banana ketchup again for this liempo recipe.
Did you have fun cooking? Let me know your thoughts in the comments below!
- 2 lbs. pork belly sliced
- 14 ounces crushed pineapple
Marinade/basting sauce ingredients:
- Combine pork belly and crushed pineapple in a resealable bag. Refrigerate overnight. Note: this will add flavor to the meat and will help tenderize it. Separate the crushed pineapple afterwards and discard it.
- Combine the marinade/basting sauce ingredients in a bowl. Pour three quarters of the mixture in the resealable bag with the pork belly. Marinate for at least 3 hours.
- Prepare the squid by peeling off its skin. Combine it with sugar, baking soda, and juice of half of a lemon. Mix well and let it stay for 1 hour. Note: this will tenderize the squid. Rinse with running water.
- Make the squid filling by combining tomato, onion, ground black pepper, and Knorr Liquid Seasoning. Mix well. Stuff the mixture inside the squid and secure the head using toothpicks.
- Heat-up the grill and then start grilling the pork belly while brushing with basting sauce after every turn. Grill-up the squid. Remember not to overcook it as it can get tough.
- Serve with spicy vinegar or your favorite dipping sauce. Share and enjoy!