Inihaw na Liempo is marinated in citrus juice, fish sauce, and spices and grilled to juicy perfection. It is scrumptious as an appetizer or most important dish; the right addition to boodle fights!
This inihaw na liempo was first revealed on the weblog in 2014, and I’m updating it right this moment with new pictures and together with it in our December recipe sequence. Grilled pork stomach may not be the very first thing that involves thoughts after we consider vacation dishes, but it surely’s truly a terrific decide.
Need Filipino pork BBQ for New Yr however are less than the prospect of skewering kilos and kilos of meat on bamboo sticks? This inihaw na baboy is the right different! It is simply as tasty however requires loads much less work.
Are you planning a boodle fest on your Christmas celebration? It will make a scrumptious addition to your menu. Excellent for kamayan with my roasted eggplant, tomato, and salted egg salad or ensaladang kamote tops!
Filipino grilled pork stomach marinade
The pork rashers are marinated in a single day in a combination of freshly squeezed citrus juice for a fruity tang, fish sauce for umami taste, plenty of minced garlic for depth of taste, chili peppers (siling labuyo) for an added kick, brown sugar for a contact of sweetness, and salt and pepper to style.
The recipe makes use of calamansi juice for a tangy fruit taste. If unavailable, substitute lemon juice, vinegar, or tamarind pulp.
After a number of hours within the fridge, the meat is drained, and the marinade is diminished in a saucepan over medium warmth. It is then blended with oyster sauce and canola or sesame oil to make use of as a basting sauce. The result’s tremendous juicy and flavorful liempo with the right medley of candy, savory, and sticky goodness!
Cooking course of
Inihaw na liempo, which suggests “grilled pork stomach,” is one other scrumptious means Filipinos get pleasure from pork. Listed below are a number of tricks to obtain juicy, charbroiled perfection!
- Mix calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper in a big bowl or vast pan. Stir properly till sugar and salt are dissolved. For meals security, style and modify the marinade earlier than including the pork.
- Add pork stomach and therapeutic massage marinade into the meat. Marinate for 4 hours or in a single day. The longer the soak is NOT higher. Don’t marinate for too lengthy because the acids within the calamansi will denature the protein and switch the meat mushy. If unable to prepare dinner after marinating in a single day, drain the pork, switch into resealable luggage or hermetic containers and freeze.
- Drain pork from marinade, reserving about 1 cup of the liquid. Boil the reserved marinade in a sauce pan for about 3 to five minutes to prepare dinner off any micro organism and to barely cut back. Take away from warmth and mix with oyster sauce, and oil.
- Prepare pork in a single layer on lightly-oiled scorching grill and prepare dinner for about 2 to three minutes on all sides. To forestall the meat from burning, grill till it loses its pink after which begin basting.
- Proceed to grill for about 4 to five minutes on all sides or till pork is cooked by means of. You can too prepare dinner them on an indoor grill or in a turbo, pan-fry, or bake within the oven.
- Take away from grill and let stand for a couple of minutes earlier than slicing into serving items to permit juices to redistribute. Serve with spiced vinegar dip.
Cooking tip
Not sufficient fridge house? Switch the pork and marinade to a ziplock bag and switch the bag midway by means of to make sure even coating.
Dipping sauce for inihaw
Filipino-style grilled pork is greatest loved with spiced vinegar as sawsawan. Be at liberty to regulate elements based on style.
- 1 cup vinegar
- 4 minced garlic cloves
- 2 tablespoons finely chopped onions
- 2 chopped Thai chili peppers
- ½ teaspoon salt
- ¼ teaspoon freshly-ground pepper
How you can serve and retailer
- This grilled pork stomach makes a scrumptious appetizer along with your favourite drinks or as a most important dish with steamed rice and vegetable aspect dishes reminiscent of ginisang togue or ginisang munggo at sotanghon.
- Have leftovers? Switch to a container with a decent becoming lid and refrigerate for as much as 3 days or freeze for as much as 2 months.
- To reheat, loosely wrap in aluminum foil and place in a 350 F oven for about 7 to 10 minutes or in an 375 F air fryer for five to six minutes to 165 F. Use in sinigang na inihaw na liempo or sisig for a complete new dish!
Extra grilled recipes Do this inihaw na pusit filled with juicy tomatoes and onions!
Filipino-style grilled pork stomach is marinated in citrus juice, soy sauce, and spices. This inihaw na baboy is juicy, flavorful, and makes a terrific appetizer or most important dish.
Course: Appetizer, Essential Entree
Servings
Components
- ½ cup calamansi juice
- ¼ cup fish sauce
- 1 head garlic, peeled and minced
- 2 Thai chili peppers, minced
- 2 tablespoons brown sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 kilos pork stomach, lower into ½-inch thick
- 1 tablespoon canola or sesame oil
- 2 tablespoons oyster sauce
For the Spiced Vinegar Dip
- 1 cup vinegar
- 4 cloves garlic, peeled and minced
- ½ onion, peeled and finely chopped
- 2 Thai chili peppers, chopped
- ½ teaspoon salt
- ¼ teaspoon freshly floor pepper
Directions
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In a bowl, mix calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper. Stir properly till sugar and salt are dissolved.
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Add pork stomach and therapeutic massage marinade into the meat. Switch right into a ziplock bag and marinate within the fridge for 4 hours or in a single day, turning the bag a couple of times.
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Drain pork from marinade, reserving about 1 cup of the liquid.
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In a saucepan over medium warmth, deliver reserved marinade right into a boil for about 3 to five minutes or till diminished.
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In a small bowl, mix the diminished marinade, oyster sauce, and oil.
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Prepare pork in a single layer on lightly-oiled scorching grill and prepare dinner for about 2 to three minutes on all sides. When the pork begins to lose its pink, usually brush with basting sauce.
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Proceed to grill for about 4 to five minutes on all sides or till pork is cooked by means of.
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Take away from grill and lower into serving items. Serve with spiced vinegar dip.
For the Spiced Vinegar Dip
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In a bowl, mix vinegar, garlic, onion, chili peppers, salt, and pepper.
Notes
- Don’t marinate for too lengthy because the acids within the calamansi will denature the protein and switch the meat mushy. If unable to prepare dinner after marinating in a single day, drain the pork, switch into resealable luggage or hermetic containers and freeze.
- For meals security, style and modify the marinade earlier than including the pork. After the marination, boil the marinade for a couple of minutes earlier than utilizing within the basting sauce.
- To forestall burning, grill the pork first till it begins to misplaced its pink after which begin basting.
Video
Diet Data
Energy: 830kcal, Carbohydrates: 6g, Protein: 15g, Fats: 83g, Saturated Fats: 29g, Ldl cholesterol: 109mg, Sodium: 1360mg, Potassium: 328mg, Fiber: 1g, Sugar: 5g, Vitamin A: 15IU, Vitamin C: 8mg, Calcium: 17mg, Iron: 1mg
“This web site offers approximate diet data for comfort and as a courtesy solely. Diet knowledge is gathered primarily from the USDA Meals Composition Database, each time out there, or in any other case different on-line calculators.”
