Thursday, May 15, 2008

Grilled Peppered Pork Belly

Grilled Peppered Pork Belly

1 kg (2.2 lbs) Pork ribs or pork belly, sliced
¼ C Vegetable oil or olive oil
12 cloves Garlic, minced
1 ½ t and 2 T Freshly ground black pepper and crushed black pepper
½ T Rock salt
4 T-1 11/4 C Soy sauce
¼ C Calamansi juice (lemon or lime juice)
3 T Brown sugar
2 pcs Thai chili peppers, minced
2 T Banana ketchup (optional)


In a bowl, put in the meat together with the oil, half of the minced garlic, rock salt and crushed black pepper. Rub and massage the meat with the mixture using clean hands. When the meat is all covered with the rub, pour the soy sauce, calamansi juice, chili peppers and brown sugar. Continue massaging the meat. Tenderize it using a fork by poking through the meat. Soak each piece in the marinade. When all is done, add the ketchup and mix altogether. Refrigerate the meat either inside a plastic bag or a covered container. Do not freeze the meat. You could cook the meat with a pan griller, or with an old fashioned char-griller. When you are ready to grill the meat, use the marinade to marinate the meat while it is being grilled. Traditionally, in the Philippines, we use a banana leaf brush to marinate the meat to keep it tender, moist and juicy. Do not burn the meat. Burnt meat is carcinogenic. The meat is cooked once it is all brown not burnt on each side. Serve with the Green Mango Salad.

Side dish:
Green Mango Salad

2 C Green mango, diced
1 ½ C Tomatoes, seeded and diced
¾ C Red onion, chopped
1 T Fish sauce (preferably, in Filipino cooking, it is Bagoong or Shrimp paste)

Combine altogether. Serve chilled or as it is. Works best with any grilled meat, fish, pork cracklings or eat as salad.

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