Inihaw na Liempo
In the Philippines, grilled pork belly, or “Inihaw na Liempo,” is a common tradition, especially on special occasions. Marinating pork belly in a mixture of soy sauce, calamansi juice, garlic, and black pepper, then grilling it, is the key to this dish.
The first step in making Inihaw na Liempo is picking out a slab of premium pork belly. After that, the pig belly gets washed and cut into thick slices. For several hours to overnight, it is marinated in a mixture of soy sauce, calamansi juice, garlic, and black pepper. To cook the pork belly and give it a crispy exterior, it is roasted over hot coals or on a grill.
Inihaw na Liempo has a flavor that is both distinctive and delightful. Tender and juicy, the meat has a smokey flavor from the grill and a light sweetness from the marinade. The meat becomes crispy because the fat has been rendered. We typically eat it with rice and a dipping sauce of soy sauce, vinegar, and chili pepper.
Inihaw na Liempo is a high-fat and high-sodium meal that, despite its wonderful flavor, should be eaten in moderation. There are several beneficial components in pork belly, including protein, iron, and others.
One of the best things about Inihaw na Liempo is how many different ways there are to consume it. It’s versatile enough to be used in place of or in addition to other ingredients in a variety of dishes. It’s also a common dish served at parties and other celebrations in the Philippines.
The Filipino meal Inihaw na Liempo, in conclusion, is a tasty and widely-appreciated mainstay of the cuisine. Soy sauce, calamansi juice, garlic, and black pepper are combined to make a marinade for the pork belly, which is then grilled to perfection. The dish’s adaptability makes it suitable for a wide range of serving styles. Meat lovers who want to sample the whole spectrum of flavors in Filipino cooking can’t miss this dish, but they should eat it sparingly because to its high calorie count.
Want to learn another Filipino food? Here’s the next blog > Inihaw na Panga ng Tuna
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