Peanuts add spike and bring out the flavors of each spice in the sauce. To get juicy liempo, make sure not to grill on high heat. Slow cooking on low temperature is your best bet for even cooking and tasty dishes.
Serves 4 to 5 Prep Time 35 minutes (including 30 minutes of marinating)
Cooking Time 15 to 20 minutes
1 kilo pork liempo (pork belly), cut into half-inch thick slices
For the marinade
5 tablespoons soy sauce
4 tablespoons garlic, sliced
1 tablespoon ginger, sliced
2 tablespoons calamansi juice
3 tablespoons canola oil
pepper to taste
For the dipping sauce
1 tablespoon bagoong
1 cup vinegar (white or any)
2 tablespoons peanuts, ground or chopped finely
1 tablespoon garlic, minced
1 tablespoon red onion, minced
1 to 2 pieces siling labuyo, chopped
pepper to taste
1 Mix together all the marinade ingredients and marinate the pork for at least 30 minutes.
2 When ready, grill the pork on charcoal or on a stovetop griller for 5 minutes each side or until just cooked. For the sauce mix all ingredients. Serve with the hot grilled pork liempo.
Photography by Miguel Nacianceno │ Food Styling by Rolando Laudico of Chef Laudico’s Bistro Filipino │ Prop Styling by Pamela Lim