Last Week Sassy featured Inihaw na Baboy from a restaurant they went to to celebrate her and brother-in-law’s birthday. I was drooling with no end until I had it. Pork is readily available in all grocery stores here except that the rind and fat have been trimmed off already.
My husband who usually doesn’t go with my whims surprisingly agreed to drive me to a Vietnamese store that sold pork bellies with rind. I bet you he must have been craving too. I do not remember preparing inihaw at home. My friends serve them on parties but we haven’t been to any of our friends’ parties lately.
¼ cup soy sauce
dash of ground pepper
4 tbsp of lemon juice
1 tbsp of finely chopped garlic
1 lb of pork belly, sliced in pork chop sizes and about 1/3 inch thick
Mix first four ingredients. Marinate pork in mixture for about 2 hours. Broil for about 8 minutes on each side or until cooked. Flame broil it for 30 seconds once cooked. Slice in serving pieces and serve with suka ng sili.
Can you hear my grill sizzling?