Inihaw na Baboy

Smell of smoke wafting from a grill signals that perfectly charred inihaw na baboy is up for lunch. Dipped in a mix of vinegar and soy sauce, this dish confures memories of indulgently lazy summer weekends spent at home.

  • Required cooking skill level

    Intermediate
  • 6-10
    persons serving
  • 60
    minutes + Overnight Marination preparation time

INGREDIENTS

  • 2 Cloves garlic, peeled and crushed

  • 1 Small red onion, peeled and quartered

  • 1/2 cup Silver Swan Soy Sauce

  • 1/4 cup Datu Puti Vinegar

  • 3 Siling labuyo, chopped

  • 1/2 tsp UFC Ground black pepper

  • 1 1/2 kg Pork liempo

DIPPING SAUCE

Preparation

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    1In a large container, mix garlic onion, Silver Swan Soy Sauce, Datu Puti Vinegar, siling labuyo, and pepper.

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    2Marinate pork for at least 3 hours, preferably overnight.

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    3Heat up a charcoal grill. Once hot, grill liempo until charred and cooked through on both side. Serve white hot with Datu Puti Sukang Sinamak and Datu Puti Toyo Magic

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    1In a large container, mix garlic onion, Silver Swan Soy Sauce, Datu Puti Vinegar, siling labuyo, and pepper.

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    2Marinate pork for at least 3 hours, preferably overnight.

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    3Heat up a charcoal grill. Once hot, grill liempo until charred and cooked through on both side. Serve white hot with Datu Puti Sukang Sinamak and Datu Puti Toyo Magic