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

sauce.

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.

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.

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