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Make This Mouth-watering Inasal Na Liempo Dish For Your Next Gathering

2 months ago

Inasal na Liempo

While some people prefer their grilled pork unadulterated, we like ours with a bit of fancy. With Clara Olé’s instant Inasal Marinade, go beyond the usual inihaw na baboy and serve it up inasal-style. Grilled together with our homemade atsuete oil, you might not go back to your usual salt and pepper combo.  Serve it with pakô salad on side drizzled with bagoong balayan dressing.

 

INASAL NA LIEMPO
Makes 5-6 servings

5 cloves Garlic, chopped
2 stalks Lemongrass (tanglad), pounded then sliced
1-inch Ginger, thinly sliced
2 Calamansi, squeezed
½ tsp Whole black peppercorns, cracked
1 pouch Clara Olé Inasal Marinade
1 kilo Pork belly (liempo), sliced

ATSUETE OIL

¼ cup Vegetable oil
2 Tbsps Annatto seeds (atsuete)
5 cloves Garlic, thinly sliced
2 Bay leaves (laurel)

  1. In a mixing bowl, combine garlic, lemongrass, ginger, juice of calamansi, and cracked black peppercorns.
  2. Pour in Clara Olé Inasal Marinade and stir.
  3. Lay pork belly slices on a tray and pour marinade over the meat. Leave to marinate in the refrigerator for at least an hour. After 30 minutes, invert the slices to coat the other side.
  4. Meanwhile, make atsuete oil. Combine vegetable oil, annatto seeds, garlic, and bay leaves. Simmer over low heat for 4-5 minutes. Remove from heat before garlic turns brown. Let cool.
  5. Prepare the charcoal grill. Cook pork belly over live charcoal and baste with the atsuete oil as it cooks. When done, transfer cooked pork belly to a serving platter and serve with Pakô Salad.

 

PAKÔ SALAD
1 bundle Pakô, young leaves and soft stems only
12 Cherry tomatoes, halved
1 Red onion, sliced thinly
1 Ripe mango, cubed
2 Salted eggs (itlog na maalat), sliced
2 sprigs Cilantro leaves (wansoy)

Arrange all the ingredients in a serving bowl. Drizzle with Bagoong Balayan dressing or serve on the side.

 

BAGOONG BALAYAN DRESSING
2 Tbsps White vinegar
4 tsps Bagoong balayan
4 tsps White sugar
2 Tbsps Cold water
1 Bird’s eye chili (siling labuyo), minced
1 clove Garlic, minced

Mix all ingredients together in a bowl.

 

Recipe by Celine Clemente-Lichauco
Photographed by Miguel Abesamis of Studio 100

 

Crazy for pork belly? Try these recipes:
Grilled Pork and Tomatoes
Ginisang Gabi at Baboy
Peanut Noodles With Crispy Pork and Bok Choy
Chinese-Style Adobong Liempo
Cilantro-Lime Pork Belly

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