The Art of Cooking Inihaw na Liempo
If you’re a fan of succulent and flavorful grilled meats, then Inihaw na Liempo should definitely be on your culinary radar. This mouthwatering Filipino dish consists of roasted pork belly skewered on a stick. It’s simple to prepare and uses common ingredients that are easily accessible. However, cooking the perfect pork belly can be a bit challenging, especially if you opt for the traditional charcoal grill method. But fear not! In this comprehensive guide, we’ll walk you through the steps of cooking Inihaw na Liempo, providing you with tips and techniques to make your culinary journey a success.
Preparing the Pork Belly
To start, slice the pork belly slab into three equal portions. This step ensures even cooking and allows for easier handling. Then, using a meat prick (meat tenderizer) or a fork, prick each portion of pork belly on all sides. This process helps tenderize the meat and allows the flavors to penetrate more effectively.
Marinating the Pork Belly
In a plastic container or basin, combine the pork belly with soy sauce, bay leaves, black pepper, garlic, onion, leeks, lemon grass, and salt. Mix the ingredients thoroughly, making sure each piece of pork belly is well-coated. Take a moment to massage the marinade into the meat, allowing it to absorb the flavors. For an extra twist, add some sprite or 7-Up soft drinks to the mixture. The carbonation in these beverages helps tenderize the meat and adds a subtle hint of sweetness.
Once everything is well-mixed, cover the container and let the pork belly marinate in the refrigerator overnight. This overnight marination process allows the flavors to fully infuse the meat, resulting in a more delicious and tender final product.
Grilling the Pork Belly
When it’s time to cook, remove the pork belly from the marinade and skewer each piece. Skewering the meat prevents it from curling during the cooking process, ensuring even cooking and an appealing presentation.
Now, you have a few options for cooking the pork belly—charcoal grill, oven, or air fryer. Let’s explore each method:
- Charcoal Grill: If you prefer the smoky flavors and the authentic experience of grilling, then the charcoal grill method is for you. Light up the charcoal and let it burn until it reaches a consistent temperature. Slow cooking is key here, so be patient and allow the pork belly to cook for approximately three hours. While it cooks, baste the meat with a mixture of barbecue marinade and cooking oil to keep it moist and add extra flavor.
- Oven: If you don’t have access to a charcoal grill or prefer a more controlled cooking environment, using an oven is an excellent alternative. Preheat the oven to 160 °C (320 °F) and place the skewered pork belly on a baking sheet. Roast it for three to four hours, occasionally basting with the same mixture of barbecue marinade and cooking oil. This method produces tender and juicy pork belly with a crispy exterior.
- Air Fryer: For those who enjoy the convenience of modern cooking appliances, an air fryer is a fantastic option. Preheat the air fryer to 160 °C (320 °F) and place the skewered pork belly inside. Allow it to cook for approximately three to four hours, occasionally basting with the barbecue marinade and cooking oil mixture. The air fryer method yields tender and flavorful pork belly with a delightful crispy texture.
Serving and Enjoying Inihaw na Liempo Once the pork belly is cooked to perfection, it’s time to slice it into serving pieces. The succulent and aromatic meat pairs beautifully with a spiced vinegar dipping sauce, which adds a tangy and refreshing element to each bite. Accompany your Inihaw na Liempo with a generous serving of steamed rice to complete the meal.
Wrap-Up
Congratulations! You’ve learned the art of cooking Inihaw na Liempo, a beloved Filipino dish that will surely impress your family and friends. Whether you choose the traditional charcoal grill, the convenience of an oven, or the modern flair of an air fryer, each method offers its own unique charms. So fire up your grill, preheat your oven, or plug in your air fryer and get ready to savor the tantalizing flavors of perfectly cooked pork belly. With a little practice and the right techniques, you’ll master the art of Inihaw na Liempo and create memorable culinary experiences for years to come. Want to try barbecued liempo? Check this Barbecued Pork Liempo with Beer!
Inihaw na Liempo Recipe
Ingredients
- 2 kilos pork belly slab
- 1 Tbsp. black pepper
- 4 Tbsp. soy sauce
- 1 tsp salt
- 1 pc onion chopped
- 1 head garlic crushed
- 2 stalks onion leeks chopped
- 2 stalks lemon grass crushed
- 3 pcs bay leaf
- 1 liter sprite
- 1/2 cup barbecue marinade
- 1/8 cup cooking oil
Instructions
How to Cook Inihaw na Liempo
- Slice and divide the pork belly slab into 3 portions. Prick each pork belly with a meat prick (meat tenderizer) or a fork. Prick all the sides of the pork belly.
- In a plastic container or a basin, combine pork belly, soy sauce, bay leaves, black pepper, garlic, onion, leeks, lemon grass and salt.
- Mix all the ingredients well and massage the pork belly for a minute. Then add the sprite or 7-Up soft drinks. Cover and marinade in the fridge overnight.
- Before grilling the pork belly, remove from marinade and skew with a skewer to prevent the pork from curling.
- You have 3 options in cooking the pork belly. You can use a charcoal grill, an oven or an air fryer.
- If you are using a charcoal grill, light up the charcoal and slow cook the pork belly. Cook for 3 hours while basting with a mixture of barbecue marinade and cooking oil.
- If you are using an oven or airfryer, set the temperature at 160 °C and roast the pork belly fopr 3 to 4 hours. Baste with a mixture of barbecue marinade and cooking oil from time to time.
- When cooked, slice the pork belly into serving pieces. Serve with a spiced vinegar dipping sauce and cooked rice.
Notes
Cooking Tips of Inihaw na Liempo:
- Marinate overnight: For maximum flavor, allow the pork belly to marinate overnight in the refrigerator, ensuring that the meat absorbs all the delicious flavors of the marinade.
- Skewer to prevent curling: Skewer the pork belly before grilling to prevent it from curling up during cooking, resulting in evenly cooked and visually appealing slices.
- Baste for moisture and flavor: While grilling or roasting, regularly baste the pork belly with a mixture of barbecue marinade and cooking oil to keep it moist and infuse it with additional flavor.
Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.Nutrition Information:
Amount per Serving:483g, Calories:1109kcal, From fat:864, Total fat:95.9g, Saturated Fat:33.5g, Trans Fat:0g, Cholesterol: 121mg, Sodium: 877g, Total Carbohydrate: 44g, Dietary Fiber: 2g, Sugars: 29g, Protein: 18g, Vitamin A: 12%, Vitamin C: 14%, Calcium: 8%, Iron: 21%
