Inasal Na Liempo

by Pauline De Mesa
Pork | March 12, 2019

While some people prefer their grilled pork unadulterated, we like ours with a bit of fancy. With Clara Olé’s instant Inasal Marinade, go beyond the usual inihaw na baboy and serve it up inasal-style. Grilled together with our homemade atsuete oil, you might not go back to your usual salt and pepper combo.  Serve it with pakô salad on side drizzled with bagoong balayan dressing.

Recipe by Celine Clemente-Lichauco
Photographed by Miguel Abesamis of Studio 100


Ingredients :

6 servings
5 clove Garlic, chopped
2 stalk Lemongrass (tanglad), pounded then sliced
1 thumb-sized Ginger, thinly sliced
2 Calamansi, squeezed
0.5 tsp Whole black peppercorns, cracked
1 pouch Clara Olé Inasal Marinade
1 kg Pork belly (liempo), sliced
For Atsuete Oil
0.25 cup Vegetable oil
2 tbsp Annatto seeds (atsuete)
5 clove Garlic, thinly sliced
2 Bay leaves (laurel)
For Pako Salad
1 bundle Pakô, young leaves and soft stems only
12 Cherry tomatoes, halved
1 Red onion, sliced thinly
1 Ripe mango, cubed
2 Salted eggs (itlog na maalat), sliced
2 Cilantro leaves (wansoy)
For Bagoong Balayan Dressing
2 tbsp White vinegar
4 tsp Bagoong balayan
4 tsp White sugar
2 tbsp Cold water
1 Bird’s eye chili (siling labuyo), minced
1 clove Garlic, minced

Procedures :

for Inasal na Liempo

  • 1
    In a mixing bowl, combine garlic, lemongrass, ginger, juice of calamansi, and cracked black peppercorns.
  • 2
    Pour in Clara Olé Inasal Marinade and stir.
  • 3
    Lay pork belly slices on a tray and pour marinade over the meat. Leave to marinate in the refrigerator for at least an hour. After 30 minutes, invert the slices to coat the other side.
  • 4
    Meanwhile, make atsuete oil. Combine vegetable oil, annatto seeds, garlic, and bay leaves. Simmer over low heat for 4-5 minutes. Remove from heat before garlic turns brown. Let cool.
  • 5
    Prepare the charcoal grill. Cook pork belly over live charcoal and baste with the atsuete oil as it cooks. When done, transfer cooked pork belly to a serving platter and serve with Pakô Salad.

for Pako Salad

  • 1
    Arrange all the ingredients in a serving bowl. Drizzle with Bagoong Balayan dressing or serve on the side.

for Bagoong Balayan Dressing

  • 1
    Mix all ingredients together in a bowl.