Get ready to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant streets of the Philippines! Inihaw na Liempo at Pusit is not just a meal—it's a sizzling celebration of flavor, tradition, and the art of perfect grilling. Imagine tender, caramelized pork belly and succulent squid, marinated in a tantalizing blend of soy sauce, garlic, and citrus, then grilled to smoky perfection. This recipe is your ticket to becoming a backyard grilling champion and impressing everyone at your next cookout!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 500g pork belly (liempo), sliced
- 300g squid, cleaned
- 4 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 tablespoon garlic, minced
- 1 tablespoon black pepper
- 2 tablespoons vegetable oil
- 1 lemon, juiced
Instructions
- Prepare the marinade by combining soy sauce, vinegar, minced garlic, black pepper, and lemon juice in a large mixing bowl. Whisk ingredients together until well blended.
- Cut pork belly into thin, uniform slices approximately 1/2 inch thick. Place pork slices in the marinade, ensuring each piece is completely coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor penetration.
- Clean the squid thoroughly, removing internal organs and quill. Slice into rings or leave whole depending on preference. Marinate squid in remaining marinade for 30 minutes before grilling.
- Preheat charcoal grill or outdoor grill to medium-high heat. If using indoor grill pan, heat to medium-high temperature.
- Remove pork belly from marinade, pat dry with paper towels. Brush with vegetable oil to prevent sticking and enhance grilling.
- Grill pork belly slices for 5-7 minutes per side, turning occasionally to ensure even cooking and beautiful caramelization. Internal temperature should reach 145°F (63°C).
- Grill squid for 2-3 minutes per side. Be careful not to overcook, as squid can become tough and rubbery quickly.
- Remove grilled meats and let rest for 5 minutes. Slice squid if whole and arrange on serving platter alongside pork belly.
- Serve hot with steamed rice, grilled vegetables, and optional dipping sauce made from additional soy sauce and calamansi or lemon juice.
Tips
- Marination is Key: Allow your pork belly and squid to marinate for at least 2 hours, or ideally overnight, to ensure deep flavor penetration and maximum tenderness.
- Grill Temperature Control: Maintain a medium-high heat to achieve beautiful caramelization without burning the meat. Use tongs to turn meats gently and evenly.
- Squid Cooking Precision: Squid cooks extremely quickly—2-3 minutes per side is all you need. Overcooking will result in a tough, rubbery texture.
- Rest and Relax: After grilling, let the meats rest for 5 minutes to allow juices to redistribute, ensuring maximum juiciness.
- Enhance with Sides: Serve with steamed rice, grilled vegetables, and a zesty dipping sauce to complete the authentic Filipino grilling experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
