Taste and Create:Lemongrass barbecue

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.

Lemongrass pork barbecur
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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Currently searching over a catalog of MP3 players… something I need for a new project coming up.

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About Gay
My name is Gay. I'm a molecular biology researcher, working on rice diseases. My non-laboratory pursuits are cooking, soccer, and blogging.

Comments

  1. núria says:

    Hola Gay! Your pork looks so yummy and crusty :D
    The links at the end of the post don’t seem to work though.

  2. Gay says:

    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.

  3. Jescel says:

    i have to try this… yum..

  4. Katie B. says:

    I am so glad you liked it! Taste & Create is so fun!

  5. Tahn says:

    So tasty looking!

  6. Elrik says:

    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

  7. Gay says:

    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.

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