Lemongrass is one of my favorite herbs and have been using it a lot on soups and roast chicken. I can’t believe I haven’t used it with pork barbecue until I read Katie’s Lemongrass Barbecued Pork recipe. Katie B., of Other People’s Food, is my partner for this month’s Taste and Create event – a brain child of Nichole from For the love of Food.
I used the same ingredients as the marinade but used pork belly instead of boneless pork loin. And instead of lime juice, I used kalamansi, the Philippine version of lime. The family is more partial to pork belly and we love to eat grilled pork belly every week. I love the aroma of lemongrass on the barbecue with each bite I took. I know I must do this again.
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About Gay
Hola Gay! Your pork looks so yummy and crusty
The links at the end of the post don’t seem to work though.
Their suppose to be my tags, but don’t seem to work. I just removed them for now till I know what went wrong. Thanks.
i have to try this… yum..
I am so glad you liked it! Taste & Create is so fun!
So tasty looking!
What’s the tagalog word for Lemon Grass? I tried looking for it at the local palenkes and have not found it yet. Even going to Farmers in Cubao and street vendors Quiapo. Know of any local sellers. I life not to far from Kalentong (sp?) in Mandaluyong so I can try there as well. Thanks
Hi Elrik, thanks for the visit. It is called salay in Tagalog and tanglad in Cebuano. You could get a lot of them from Quiapo but seldom in the local markets here in the Tagalog region. It is not used in food by the Tagalogs, but rather more as a medicinal herb. In the Visayas and in Mindanao, it is very much a part of the cuisine.