Barbecued Pork Liempo with Beer was nearly similar to pork barbecue in bamboo skewers. The difference between the two dishes was the entire chopped o
Barbecued Pork Liempo with Beer was nearly similar to pork barbecue in bamboo skewers. The difference between the two dishes was the entire chopped of pork belly is much bigger and doesn’t need bamboo skewers because it will use tongs that will turn the liempo while basting and grilling it. I always included onion apart from garlic whenever I marinate barbecue because I believe it will help for it to have a better flavor. I believe that onion and garlic are always the great mixtures on marinating or sauteing. Also, the marinade recipe of this dish uses a beer to improve the taste and smoothen the meat.
There are times that I buy a commercial or ready to use a marinade. However, I notice that it will only burn the meat immediately and there is many burned marinade coat on the grill. Maybe the concoction was using too much sugar and the onion and garlic were pureed on the marinade. However, I rarely experience it when I was using a homemade marinade recipe for barbecue.
- 1 kilo of pork belly, sliced into ¾ inch thick
- A ½ cup of soy sauce
- 1 piece of lemon or 3 to 4 pieces calamansi, extract the juice
- ½ teaspoons of ground black pepper
- 3 tablespoons of washed or brown sugar
- 1 teaspoon of salt
- 4 cloves of garlic, minced
- 1 piece of red onion, sliced
- A ¼ cup of banana catsup
- A ¾ cup of beer
- 1 tablespoons of cooking oil
1. Use water to clean and wash the pork belly and cut it on a 1/3 inch. You can also ask the vendor to slice it and decrease the additional work of cutting the meat.
2. After washing the meat, set it in the strainer to strain the water for 30 minutes.
3. Place the pork belly in a container, Tupperware, or zip bag and combine catsup beer, salt, soy sauce, onion, cooking oil, black pepper, garlic, and calamansi or lemon juice.
4. Blend and press the pork for a minute for the marinade to be absorbed and leave it to marinade for around 2 hours.
5. It is great if you marinade the pork for overnight for the beer to smoothen the meat and the pork will absorb the marinade.
6. Provide a charcoal grill and heat up the charcoal when you are already ready to grill the pork belly.
7. On the bottom of the grill, spread the live burning charcoal to cooked the meat.
8. When the coals are ready, you can already put the meat on the grill and put the marinade by putting a little container like a plastic bowl and prepare a basting brush.
9. Allow it to cook on the charcoal and use a basting brush to season it with marinade.
10. Use tongs to turn the meat and brush it with the marinade again to stop drying it up and burning.
11. Do the steps until the pork belly is already cooked.
12. Arrange it on a serving plate and serve with vinegar and chili dip. Enjoy!