Grilled pork belly, Inihaw na Liempo in Filipino. This dish needs no introduction. A popular and favorite dish in the Philippines; in fact, there were several dishes that makes use of this dish as its component. Sisig and  Tokwat baboy are few of the examples.

This all time favorite is something that I enjoy to have. It is prepared in a simple manner and the cooking process is not complicated, but it is full of awesome flavor. It’s good withsteamed white rice along with a dip composed of vinegar, soy sauce, and chopped onions.  Sides such as Ensaladang Talong(eggplant salad) is perfect for this dish — and so is ensaladangampalaya ( bitter gourd Salad ). Eat it the traditional Filipino style, with your hands – “Kamayan”.  Chunk the rice and meat together and eat it that way. It’s an art of eating food and Filipinos are expert at this.

Ingredients:

•2 lbs. pork belly

.1/4 cup brown sugar

.1/2 cup pineapple juice

•1/2cup soy sauce

•1 piece lemon (or 3 to 4 pieces calamansi)

•1/2 tsp ground black pepper

•1 tsp salt

•4 cloves garlic, crushed

•1/4 cup banana catsup ( or just regular ketchup )

•1 tbsp cooking oil

Instructions:

Marinate 24 hours then start grilling!

What good is the pork belly, without a great side dish!

BITTER GOURD SALAD ( ensaladang ampalaya )

Ingredients

•1 medium bitter gourd (ampalaya), thinly sliced

•1 medium red onion, thinly sliced

. 2 shallots, thinly sliced

•1 medium Roma tomato, diced and seeds removed

•½ cup vinegar

•½ teaspoon ground black pepper

•1 teaspoon granulated white sugar

•1 tablespoon salt (for rubbing)

Instructions:

.Rub the salt all over the sliced bitter gourd. Let it stay for 30 minutes

.Remove the salt by quickly washing the gourd with running water. Drain the excess liquid.

.Combine vinegar, ground black pepper, sugar, and extra salt (if needed) in a bowl. Stir.

.Put-in the bitter gourd, onion, and tomato in a bowl. Mix well..

.Serve as a side dish for your grilled pork belly!

Happy grilling everyone!