Inihaw na Baboy
In the Philippines no family outing or gathering would be complete without grilled meats like pork and seafood, it is almost a staple dish and always popular in these type of events. This is one of the dishes I missed in the Philippines as we rarely do this in New Zealand due to weather and the price of charcoal wherein a really small bag is nearly similar to a price of meat. Another reason is that barbecue grills sold here are the big fancy fuzz free LPG types as opposed to the charcoal grills which also entail a lot of preparation and cleaning every time it is used. But for me that fuzz you undergo in using a charcoal grill is just a small sacrifice compared to the taste that you will get from using this method of cooking that is why there no one is stopping us even just once in a while to enjoy this simple indulgence. This recipe is so simple and the real secret here is the cooking process and the part of meat used, while we may have different variations of marinating the meat people always take notice the tenderness of the meat and seldom the flavour. Like any other meats there should be a good fat content as this helps in attaining a really tender meat, cooking time should also be given attention to as overcooking the meat will make it less tender and tend to be rubbery. Now having those in mind even just using only salt and pepper will make a really good meat barbecue.
How about you do you notice the difference of charcoal grilling or you don’t care at all?
Ingredients
1kg pork belly, sliced into 1/2 – 3/4 inch thick pieces
juice from 2 lemons
1 whole garlic, minced
4 tbsp soy sauce
1 tsp sugar
salt
freshly ground pepper
Ingredients (Vinegar Dip)
1/2 cup white vinegar
2 cloves garlic, minced
2 pcs red chillies, chopped
1 small shallot, finely chopped
1 tbsp sugar
freshly ground black pepper
salt
Method
1. Mix together garlic, sugar, soy sauce, salt and freshly ground black pepper in a bowl.
2. Add pork pieces and coat them evenly with the marinade. Place covered in the fridge and let it marinate for at least 6 hours.
3. Prepare vinegar dip by mixing all ingredients together, set it aside.
4. Prepare a charcoal grill and once it turns amber red place pork pieces and cook for 4-6 minutes on each side, turn to the other side and cook for a further 4-6 minutes.
5. Serve with vinegar dip.
Given the choice, my husband would always have a wood fire for his braai (barbecue) and as a second option, charcoal and yip, definitely agree with you, a much nicer taste. Building a fire and waiting for it to burn down until the coals are just right for the meat is always part of the fun.
Mandy
Yeah, I love braii and it is really worth the wait.
Quite an Asian recipe Raymund, grilled to perfection and that vinegar dip is superb to go with it. I have a weakness for sour taste, so love this very much.
We do a lot of grilling in Greece too. And yes the tenderness of the meat is very important to me. Grilling right is an art and requires a lot of experience. Thank you for stopping by my blog. Do visit again!
grabe yan bro….pamatay!!!! pwede bang pa-order? ANGSARAP!!!!!!!!!
I love this dish! I had it many times while traveling around the Philippines! Charcoal grilling most definitely!!! I’m surprised (and happy) that it didn’t require too many ingredients!
This sounds great! That vinegar dip sounds like a terrific foil for the fatty meat. I’ve never had this, but I’ll keep it in mind when summer comes around again!
Wow! what a perfectly grilled pork! Quite easy to prepare but needs lots of time to light up the charcoals. Lol! It is now 19 years since I last tasted pork. Yet,, I can’t help but drool over on yummy inihaw na baboy such as this one! Charcoal grilled is far tastier than non-charcoal grilled. No doubt about it! Talagang “Angsarap”!
)
And yes, justI couldn’t believe how precious charcoal is in New Zealand! Pwede be mag-business dyan ng uling? aha haha!
Have a great day Raymund!
Love it, and you’re so lucky to find pork belly.
It’s my lunch time and looking at this made my tummy growl!!
This looks like something John would love, actually we are having pork chops with noodles tonight so i am going to marinade the chops in your soya right now.. c
I’ve never had pork belly before, but this looks so darn good. I especially like the vinegar dip. Mmmm.
Those liempo looks so juicy and not over-cooked and that’s how I always want it. The vinegar dip makes them even more appetizing.
Oh man that pork looks ridiculous.
I can’t imagine how to pronounce that!
Uh-oh, I’ve found quite the pork belly supplier at the Korean ‘superstore’ a half-hour from here. I guess I have a trip there in my near future!!
Mas masarap kung crunchy pa ung taba. Best pulutan or ulam to.
we do this all the time especially when we are out at the beach…. inihaw na isda, inihaw na baboy… everything, inihaw…
I definitely notice a difference between charcoal and gas. Unfortunately I usually have to make my pork belly in the oven or a gas grill, but there’s ust something about charcoal that makes a huge difference.
Drool!! Too bad my family is now trying to lessen pork and fat intake. *sigh*
Nothing beats a proper charcoal grill for me – it really adds that lovely smoky flavour to whatever you BBQ. Wish we could barbeque more here in Singapore – it’s just too hot but whenever I go back home to Sydney there’s always time for a good BBQ!
This looks and sounds absolutely delicious! I’ll be trying this for sure!
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I am cooking this right now, for the second time!
Your recipe is also good. 
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