marinated pork

Here in the Philipines, the common Pork Liempo Recipe is made with a marinade of soy sauce, pepper, sprite or 7-up and Philippine Lime (Kalamansi) and it is then grilled over charcoal but other versions include putting it in the oven with other marinades like Tomato sauce, brown sugar and orange juice which is less rustic than the first one.

Pork Liempo Recipe (Grilled Pork Belly)

Kilo Pork Liempo (Pork Belly,

Lemon Soda

Vinegar

garlic

Tbsp. white sugar

Tsp. Salt

Tsp. Black Pepper

vinegar

pc. Thai chili, thinly sliced

Whisk together soda, vinegar, garlic, sugar, salt, and pepper in a medium bowl.

Place the Pork Belly in a Tupperware or Plastic Ware and pour in marinade.

Cover / Seal the Plastic Ware and place in refrigerator and marinate 2 hours or overnight.

To Marinade:

Combine vinegar, garlic, and chili in a small bowl. Set aside.

Grill the Marinated Pork for about 5 minutes per side or until slightly charred and cooked through. Brush with the Sauce or the Marinated Sauce on both sides as you grill.

To know if they are fully cooked, just get a piece of pork and slice it in the middle and see if the juices are already clear and the meat is no longer red.

To make Sawsawan / Dipping Sauce:

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This easy Asian inspired pork recipe is ready in just 15 minutes - use grapefruit and lime as an alternative to fruity yuzu juice

Miso mustard pork chops with sesame green beans

pork

tsp sesame oil

green beans

tsp black or white sesame seeds

tbsp miso paste

mirin

tbsp yuzu juice (or 1 tbsp each lime and grapefruit juice)

golden caster sugar

tsp English mustard

Mix the sauce ingredients together in a small bowl. Rub a spoonful of the sauce over each pork chop. Reserve the rest to serve alongside.

Heat a griddle pan until hot and bring a pan of water to the boil. Drizzle the chops with 1 tsp of the sesame oil. Cook in the griddle pan for 5 mins each side, or until cooked through.

Meanwhile, cook the beans in the boiling water for 2 mins, then drain. Heat the remaining oil in the same pan, add the beans and sesame seeds, and cook for 2 mins. Serve the chops with the beans, the remaining miso sauce and an extra sprinkling of sesame seeds.

Tender and flavoursome Pork Marinated in Miso takes no time to make. The marinating time is anywhere between 3-48 hours. Then, simply BBQ or grill the meat. The recipe calls for thinly sliced pork belly, but sliced pork loin works well too.Total Time does not include the time to marinate.

Miso Marinated Pork

tbsp oil

brown miso ((note 2))

tsp honey ((note 3))

soy sauce

Green salad leaves

Tomatoes

Add the Miso Marinade ingredients to a bowl and mix well.

Put the pork slices in a zip lock plastic bag and pour the marinade into the bag (note 4).

Massage well ensuring that the miso marinade coats every piece of pork.

Remove as much air as possible from the plastic bag, seal it, and leave in the fridge for minimum 3 hours up to 48 hours.

Marinating

Oil a griddle or BBQ and heat it over medium high heat.

If excessive amount of miso marinade is on the pork slice, scrape it off as the sweet miso can burn quickly.

Place pork slices on the griddle/BBQ and cook for 1-2 minutes until the outer edge of the pork piece becomes whitish.

Turn it over and cook another minute or so, then transfer to a plate.

Serve with green salad and tomatoes if using.

Grilling

Hi guys in america the cut you used besides the pork belly is usually called pork sirloin from what I saw in your photo, it's not Boston butte or shoulder, which I believe may be the same thing, just gotta love creative meat naming in the butcher world, it's a bit marbled but not that fatty and once marinated pretty tender off the grill, the griddle, the fry pan and even on skewers off a hibachi, plus it's usually pretty cheap, I would not do this with pork loin or pork tenderloin. I've used miso marinade on ribeye steaks on the grill and man the flavor, I used a shiitake dashi for the liquid and a little sake,because everything's better with booze. I'm trying this this week.

An excellent recipe. Marinated for 2 days and cooked on a stove top grill pan. Very tender and delicious. Such an easy meal to prepare quickly and then enjoy for dinner later. Went nicely with miso soup, pickled daikon, cabbage and rice. Thank you- will be making often.

I like your blog very much, but with all due respect, this recipe is tooooooo fatty for anyone to eat who wants to live much longer. I know you mentioned pork loin but I think you meant shoulder or butt, because they are quite fatty also. This recipe would never work with pork tenderloin unless cooked on a griddle. Thank you.

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