How to make Inihaw na Baboy - Grilled Pork Belly

A classic Filipino grilled dish is Inihaw na Baboy or Grilled Pork Belly. I took the advice of an aunt and marinated the entire slab of pork belly the night before with basic seasonings. The next day, the pork piece was ready to go on the grill. Keep the heat at a medium temperature. The aroma from the pork pieces will be hard to resist for the family, and even neighbors who will catch a whiff of this pork pieces in savory flavors of garlic and vinegar. This is an AsianInAmericamag recipe. Serves 2 to 4.

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: American, Asian, Filipino

Servings: people

Calories: 2515kcal

Author: Asian in America

Ingredients

2 pounds pork belly whole slab, fat trimmed
2 Tablespoons minced garlic divided, use 1 teaspoon for dipping sauce garlic, rest for marinade
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 cup cider vinegar for marinade
1 Tablespoon lemon juice from fresh lemons
1 cup ginger ale
1 Tablespoon soy sauce
1 Tablespoon vegetable oil
1 cup cider vinegar (or white vinegar) for vinegar dipping sauce
1 teaspoon minced garlic for vinegar dipping sauce
1/2 teaspoon black peppercorns
2 to 3 pieces bird's eye chilies
1 teaspoon salt
1 teaspoon ground black pepper powder
boiled rice for serving

Instructions

The night before, prepare the pork belly by marinating with the minced garlic, salt and black pepper. Place in a plastic bag and keep refrigerated overnight.
The following day, just before grilling, pour into the pork the half cup of vinegar and juice of a lemon. Blend this well with the rest of the marinade on the pork.
Preheat the grill to a high temperature. Prepare the glaze for basting on the meat while grilling by mixing together in a bowl : ginger ale, vegetable oil, soy sauce.
Grill the pork over medium-high heat, at a total cooking time of 30 to 35 minutes per pound. For this amount of pork, cook on the grill for about 55 to 60 minutes. Keep turning the meat for even grilling. Baste all over every few minutes, for a shiny and moist grilled pork belly piece. Cook meat thoroughly till no pink parts remain.
Place the cooked pork slab on a chopping board. After pork rests a few minutes, slice the pork pieces. Serve the grilled pork with a spicy side dipping sauce of vinegar filled with garlic cloves, bird's eye chilies and peppers plus a big bowl of rice.
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Nutrition