Inihaw na Liempo
We like to grill at home. And the simplest thing to grill (our favorite as well) is pork belly. Just rub both sides with salt and grill till cooked. We chop them in small pieces and serve with a salsa made of tomatoes, onions, chiles, vinegar, soy sauce and any other herbs at hand (spring onions, cilantro or chives) on the side. Or mix the grilled liempo with the salsa for a more than the usual treat!
If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
Stumble It!
July 21st, 2008 at 1:56 pm
Wow… sarap! We went out to a late dinner last night in our Chinatown with the intent to have lechon, but we were disappointed when the pork belly we ordered wasn’t as crispy or meaty as we hoped. Now you’ve got me craving this!
July 21st, 2008 at 11:33 pm
One of my favourite inihaw — nothing beats liempo.
July 21st, 2008 at 11:55 pm
This is totally a new one for me. It sounds like a must-try. Do you serve it with some sort of wrappers like tortillas or pita bread?
July 22nd, 2008 at 6:59 am
We eat this with rice actually
If you’d notice, most Filipino dishes go well with rice…
July 22nd, 2008 at 8:04 am
Well, yes that does make sense! I don’t know why I didn’t think of it!
July 22nd, 2008 at 10:03 am
Stuff like this really takes me back. One bowl of tutong along with this and I’m good to go.
July 25th, 2008 at 11:26 am
[...] usual mix you can buy. And we use lots of gabi to thicken the sauce. We usually use pork belly or liempo for [...]
July 29th, 2008 at 12:59 pm
hi. how do u make the skin crispy with blisters? what is the secret?
August 24th, 2008 at 12:21 am
[...] Each month, scholars in the institute organize a shopping trip to Manila. The first stop is usually Assad in Paco, a shop specializing in Indian spices and food ingredients. The first time I went there I was amazed at the transfomation of the Indian and Bangladeshi scholars. They were quiet on the way there, but became animated and excited once inside Assad. No wonder, as rows upon rows where food ingredients they use, and they bought in large quantities. Perhaps a month’s supply of spices. The shop even sells delicacies such as somosas, spiced cakes and milk balls (I must ask again for the name). At some point, I got carried away and had several weeks of Indian-inspired (read: curries in almost every meal) cuisine much to the chagrine of my family. Nowadays, I don’t buy those large packs of spices anymore as I got wise. I just ask around for the spices I need, and I can get them from the scholars. It’s much better too, as I can talk to the wives about spices, how to use them, and really get an appreciation of Indian cuisine. Anyway, I have this small box of Tandoori spice mix that I like for grilling (if I hanker for a spicy grill, and not just plain inihaw na liempo). [...]
September 20th, 2008 at 10:02 am
[...] another liempo barbecue [...]
October 24th, 2008 at 8:22 pm
[...] special. We always make it a point to prepare something special for Sunday breakfast. For example, grilled liempo with garlic fried rice is a favorite. Sunday breakfast is always a lazy affair where we could catch [...]