My hubby who is not a pork fan at all, was suddenly converted to eating Pork when he tasted the InihawnaLiempo (Grilled Pork Belly) at a beach resort we stayed in while vacationing in Manila
Marinate it for at least 24 hours. Ingredients. Sliced pork belly (however much you want)2 tbsp of garlicGround black pepper to taste3/4 cup of soy sauce1/4 cup lemon juice or calamansi juiceIngredients For the basting sauce
Filipinos all time favorite grilled pork belly (inihawnaliempo ng baboy) is best for lunch and dinner with unlimited rice and perfectly matched with spicy vinegar and garlic dipping sauce or soy sauce with calamansi
InihawnaLiempo. Marinate pork with white soda, MAGGI MAGIC SARAP®, garlic, MAGGI ® SAVOR, pepper and chili for 4 hours or overnight in the refrigerator
Make the marinade. In a big bowl, mix all the marinade ingredients including the asuete seed. Combine the pork with the marinade mixture then keep in a refrigerator for at least six
You can also add some inihawnaliempo (grilled pork) to add some depth to any kilawin or kinilaw. Kilawin na Tanguigue (Mackerel cooked in Vinegar and Calamansi Juice extract)
Maki/Sushi PlatterMaki/Sushi PlatterInihawnaLiempo at Manok. When Ana and I got in my barkada's place, they are about to finish preparing our meal, so I had a chance to take some photos of it
