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 conjures 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

  1. 2 Cloves garlic, peeled and crushed
  2. 1 Small red onion, peeled and quartered
  3. 1/2 cup Silver Swan Soy Sauce
  4. 1/4 cup Datu Puti Vinegar
  5. 3 Siling labuyo, chopped
  6. 1/2 tsp UFC Ground black pepper
  7. 1 1/2 kg Pork liempo

DIPPING SAUCE

  1. 1/2 cup Datu Puti Sukang Sinamak
  2. 1/2 cup Datu Puti Toyo Magic

PREPARATION

  • 1 In a large container, mix garlic onion, Silver Swan Soy Sauce, Datu Puti Vinegar, siling labuyo, and pepper.
  • 2 Marinate pork for at least 3 hours, preferably overnight.
  • 3 Heat 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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