HONEY BASTED CHAR-GRILLED “LIEMPO” (Pork Belly)

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HONEY BASTED CHAR-GRILLED “LIEMPO” (PORK BELLY)
(“TAGALOG PROFILE” CHAR-GRILLED BELLY…WELL DONE)
PRELUDE: I prefer my char-grilled “liempo” well done. So be it.
For quite a time now, I and “Pangs” (my wife Marilyn) are bit tired of these
“Ilonggo profile grilled” ones (marinated grilleries with taste peculiar to the Visayas region of the country:
vinegared, garlic & ginger laden, onionized)
We frequent this fave site each time urge for comfort food surfaces.
I have to admit they serve THE BEST  “inasal” (Visayan term for grilled products).
This time we decided to pursue “inihaw” (grilled) the “Tagalog way” (marinade endemic to preferred taste of folks in the Luzon region of the archipelago)
Quick and mega easy to prep.
Everybody knows “inihaw”.
Secret lies in the marinade mix that flavors the soaked meat into.
Prep time:         3 hours
Cook time:           30 mins.
                        Total time:     3 hours 30 minutes
Serves:   8
Cooking media:   Charcoal fired griller
Special instructions/notes:     Be ready for basting galore in every step of grilling.
INGREDIENTS:
MEAT:
1 kilo “liempo” rectangularly sliced ½ inch thick per piece
MARINADE MIX:
Honey                           40 grams
Water                          400 grams
Soy sauce                    100 ml
Cane vinegar                 50  ml
Brown sugar               130 grams
Coarse sea salt            10 grams
Ground black pepper     4 grams
Crushed garlic cloves    20 grams
Chopped red onion        20 grams
Sliced “labuyo” (bird’s eye chilies)  2 grams (for that extra “kick”)
GRILLING MEDIA:
Soya oil  100 ml.
Basting brush
Charcoal
PROCEDURES:
1: Prep and marinating/curing:
1. In a bowl, add in and mix well all liquid ingredients of the marinade mix. Add in all ground & powder materials. Give the mixture a good wire whisking and mixing. Should some ingredients be stubborn enough to be dissolved almost instantly-give marinade a little heating while tossing constantly. Remove from heat.
2. Add in sliced pork. Toss and tumble well giving meat a simple massage to break its protein thereby letting flesh absorb the marinade. Refrigerate. DO NOT FREEZE for freezing will solidify moisture in a matter of 45 minutes-1 hour blocking absorption of flavor unto pork’s flesh.
3. Tumbling and tossing again every hour, minimum of 3 hour-ref marinating is enough but 5 hours would be perfect. The higher the distance in-between the longer meat cooks-the tougher they become.
2: Grilling prep:
1. Start firing up your charcoal.
2. Make sure that heated charcoal is no more than 4 inches below your steel, stainless or cast iron slotted griller-bars.
3: Basting sauce:
1. While waiting for the charcoal to be fully fired up, in a container mix the “leftover” marinade and soya oil.
2. Blend and whisk thoroughly.
3. Mix or blend or whisk thoroughly each and every usage during the basting stages
4: Grilling process:
1. Wait until charcoal emits full reddish heat as half heated ones will render “smokey” aroma and taste to your “inihaw”.
2. Dump brush unto container, use this to mix well basting sauce. Baste each & every piece of sliced pork abundantly.
3. Lay slices flat onto grill.
4. After 2 minutes, turn to other side fully basting again repeatedly.
5. Grill this side for just 1 minute.
6. Done. Tenderness and flavor will be prefect.
7. Don’t over-grill as meat will toughen. (But for me, I love it well done)
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
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