Herbed Grilled Pork Belly (liempo)

admin, February 15, 2014

Grilling pork bell, or liempo as it is known locally  is common in filipino cooking.  The usual pinoy recipe for it is to just either add salt and pepper, or use a marinade of soy sauce and vinegar.  Filipino recipes don’t usually use european herbs at all.  What we’re doing here is using a few herbs and spices not commonly found in pinoy cooking.  We’ll be dry marinading the pork with a rub (spice mixture).

Using the spices give the pork a bit of extra flavor that your guests will notice.  And it smells nice on the grill as well.  We’re sure your neighbors will notice that you’re grilling something different! :-)

Ingredients

  • Pork belly 2 strips (about half a kilo)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp salt
  • 1 tbsp oil

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Procedure

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1. Mix the garlic powder, onion powder, black pepper, paprika, thyme and rosemary together.  DO NOT add the salt into this mixture.  We will use the salt and oil just before we grill the pork.

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2. Rub this powdery mixture all over the pork.  Don’t just sprinkle it over – RUB it in and make sure it gets into contact with the meat itself.

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3. Place into a covered container and leave in the fridge for at least and hour, but the longer the better.

 

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4. About 20 minutes before grilling, bring out the pork from the fridge and sprinkle it with the salt and cover it in oil.  We add the salt later so that the meat doesn’t get too salty and the oil is there so that the dry powder ingredients don’t burn,

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5. Prepare the grill.  It shouldn’t be too hot.  We’re using  dry herbs and spices.  They will burn quickly if the heat is too high.

 

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6. Grill the pork

Serving

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Enjoy!  That’s a pinoy recipe with a bit of new flavor.

 

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