"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Tuesday, July 19, 2011

Inihaw na Liempo with Ensaladang Mangga at Talong

"Inihaw na Liempo" or grilled porkbelly is my favorite among grilled meats. I usually do the marination 1 or 2 days before grilling it, and I make my own homemade marinade. Ah the taste is superb! And I want it char-grilled. And whenever I have Inihaw na Liempo, Ensaladang Mangga and Talong goes with it. Grilled Liempo + fresh Veggies = hearty and healthy!

Inihaw na Liempo with Ensaladang Mangga at Talong


What do we need?

1 kilo liempo or pork belly

For the marinade:
  • 6 cloves garlic, crushed
  • 1/8 tsp ground peppercorn
  • 3 tbsp catsup
  • 2 tbsp soy sauce
  • 3 tbsp calamansi juice
  • 2 tbsp vinegar
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 tbsp hot sauce
Mix all the ingredients in a bowl, then pour over meat. Make sure meat is well coated with the marinate mixture. Cover. Store in fridge overnight (or even 2 days like I do).

For the Ensaladang Mangga at Talong (Green Mango & Eggplant Salad):
  • 1 pc green mango, chopped
  • 2 tomatoes,chopped
  • 1 onion, chopped
  • 3 large eggplants
  • 2 salted eggs 

For the sawsawan (dipping sauce):
  • 2 tbsp vinegar
  • 1 tbsp calamansi
  • 1 pc red eye chili (siling labuyo), chopped
  • 1 tsp chopped onion
  • a pinch of salt
  • a dash of sugar
How to prepare:
  • Prepare the grill. Brush grill with a little oil to prevent meat from sticking in the grill. Be careful when using charcoal-grill, keep the flame low so as not to burn the meat. While grilling, keep basting the meat with the marinade sauce, this will make the meat not dry but juicy. 

  • Eggplants grill fast. when done, set aside to let cool. Then remove the skin of eggplant. Then cut it about 2 inches or as preferred.

  • While you are grilling the meat, you can now start peeling the mangoes. Chop it small. The same goes with the tomatoes and onion. And don't forget the salted eggs! Serve all in a platter including the eggplant.

  • When done grilling,  you may chop it to bite-size, or just serve it as is. Whatever you like.
  • Serve with rice and sawsawan (dip)! Enjoy!







3 comments:

Pearl said...

I like your ensalada! :) I barely eat grilled meat without a side dish, and you have a delicious one! :)

Thanks so much for dropping by Sassy Chef Recipes and Reviews!♥

PINOY KITCHENETTE said...

Thanks Pearl!

S.MOON said...

Thanks for this! I hurriedly googled "what goes with liempo" since I was in a panic about hosting dinner. This really helped! I didn't even marinate the meat and now I can still do that. Thanks!

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