Philippine Daily Inquirer

My best tips, recipes for perfect ‘inihaw na liempo’


Vinegar and Garlic Liempo

1k liempo 3 tbsp garlic, pounded 1 tbsp each garlic and onion powder 3 tbsp vinegar 1 tsp oregano 1 bay leaf, crumbled 2 tbsp soy sauce 1 chili, sliced to taste ¼ c brown sugar 1 tsp freshly cracked pepper 1 tbsp oil Combine and mix ingredient­s. Marinate pork overnight. Make basting sauce. When pork is half-cooked, start basting the pork with


Basting sauce:

2 tbsp patis 1 tbsp garlic puree 2 tbsp suka 2 tbsp liquid seasoning 1 tbsp water 1 tbsp sugar 2 tbsp oil Mix. To serve, add chopped garlic, onions and chilies to your favorite vinegar

Tamarind Liempo

1 k pork belly ¼ c garlic paste 1 tbsp tanglad 2 tsp ground pepper 2 tbsp fish sauce 2 tbsp oyster sauce 3 tbsp sugar Juice of 2 pc calamansi 1 tbsp kecap manis (dark sweet soy sauce, available in Unimart or Santis) ¼ c Tanduay Rhum 2-3 tbsp tamarind water or 23 tsp tamarind sinigang powder mix 2 tbsp oil Pound garlic and tanglad to a paste. Add the rest of the ingredient­s. Adjust seasoning to taste.

Marinate. Grill. Serve with pickled vegetables.

Pickled vegetables

Pickling solution:

½ c water ½ c + 2 tbsp white sugar 1/3 c white vinegar 1½ tsp salt 2 green chilies or siling pangsigang 1 red onion, sliced 3 thin slices ginger 6 garlic cloves, sliced 2 tsp peppercorn Combine ingredient­s in saucepan and bring to a boil. Simmer 10 minutes. Season to taste. Cool.

Add vegetables.


2 cucumbers, sliced or medi- um dice 1 small radish, thinly sliced 1 large white onion, large dice ½ carrot, julienne Add vegetables to pickling solution. Refrigerat­e at least 1 hour before serving.

Liempong Dilaw

1k liempo 2 tsp salt 3 tsp liquid seasoning 2 tsp black pepper ½ c pounded garlic 2 tbsp lemongrass hearts, pounded 3 tbsp vinegar 1 tbsp sugar 1/3 c Sprite 2 tbsp achuete oil ½ tsp turmeric powder or 1inch root ( luyang dilaw) fresh, pounded to a paste.

Mix ingredient­s and marinate liempo. Grill.

When liempo is half cooked, brush with achuete oil.

Serve with vinegar, soy, chilies and calamansi on the side.

Serve with Pickled Vegetables.

For my new cooking class schedules, call 0917-5543700, 0908-2372346, 4008496, 9289296.

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