Grilled Pork Belly
This is a recipe for grilled pork belly. It is known as Inihaw na Liempo in Filipino.
- 2 lbs pork belly sliced into strips with 3/4 inch width
- 7 tablespoons dark soy sauce
- Juice from a piece of lemon
- 1/4 teaspoon black pepper ground
- 1/2 teaspoon salt
- 4 cloves crushed garlic
- 4 to 6 tablespoons banana sauce also known as banana ketchup
- 1 tablespoon canola oil
- 4 tablespoons soy sauce
- 3 tablespoons banana sauce
- Juice from 1/2 lemon
- 1 teaspoon sugar
Combine all the marinade ingredients in a mixing bowl. Stir until all the ingredients are well blended.
Put the sliced pork belly into the bowl with the marinade. Make sure that the pork gets coated.
Cover the bowl. Refrigerate for 6 hours. This will be enough time to marinate the pork.
Prepare the basting sauce by combining all the ingredients in a bowl. Mix well.
Heat-up your grill. Grill one side for the pork for 3 to 4 minutes. Baste the top part by brushing the basting sauce. Turn the pork belly over. Let it cook for 3 minutes. Brush some basting sauce on the top part. Continue turning over the pork belly every 3 to 4 minutes while basting, until it is completely cooked. (Turning it over constantly prevents the pork from getting burnt).
Serve with pickled papaya and rice.