Pinoy Pork BBQ, also known as Inihaw na Baboy or Pork Inihaw, and Inasal na Baboy or Pork Inasal, is a popular Filipino dish that is enjoyed by many. The dish is typically made by marinating pork in a mixture of calamansi, crushed black peppers, coconut vinegar, salt, and annatto seeds, and then grilled over a charcoal fire. It is commonly served with steamed rice and a combination of calamansi juice, soy sauce, and sometimes crushed chili peppers for those who prefer spicy dips.
As with any dish, there are many ways to prepare Pinoy Pork BBQ marinades. Lee’s Inihaw na Baboy or Inasal recipe puts a unique twist on the traditional marinade by using Sprite soda and pineapple juice as her citrus ingredients. These are then combined with soy sauce, chopped garlic, and ground black peppers to create a delicious marinade sauce that perfectly complements the pork.
To make the dish, the pork is first marinated in the sauce for at least an hour to allow the flavors to infuse. It is then skewered and grilled over a charcoal fire until it is cooked through and slightly charred. The result is a delicious and flavorful Pinoy Pork BBQ that is perfect for any occasion.
Lee’s Inihaw na Baboy or Inasal recipe showcases how a few simple ingredients can come together to create a unique and delicious twist on a classic Filipino dish. The use of Sprite soda and pineapple juice provides a slightly sweet and tangy flavor that perfectly complements the savory pork. Whether served at home or in a restaurant, Pinoy Pork BBQ will always be a staple in Filipino cuisine.
Ingredients: 6-8 servings
1 lb. skinless pork belly
1 lb. of pork loin
2 cans of 12 oz. Sprite soda
1 can of 8.4 oz. pineapple juice
1 cup of soy sauce
4-6 cloves of large garlic, chopped
2 tbsp. of crushed black peppers
Cooking Preparation:
- Clean and cut pork loins and skinless pork belly in thin rectangular slices. Skewer 2-3 pieces in each bbq stick and set aside.
- On a large mixing bowl, combine all marinade sauce ingredients. Whisk to thoroughly combine the mixture. Save half a portion of the marinade for the basting process.
- Submerge each skewered meat into the marinade sauce and leave it in the fridge to marinade the meat overnight.
- Ready up the charcoal grill and start grilling each piece of the skewered Pinoy Pork Bbq or Inihaw na Baboy.
- Grill both sides of the skewered meat. Use the separated marinade to baste each side of the Pork Inasal or inasal na Baboy, while they are grilling. Serve hot with steamed rice with your choice of dip mixture.
Note: The best dip for Inasal na Baboy or Pork Inasal is calamansi juice with a mixture of soy sauce, chopped garlic, chopped siling labuyo and crushed black peppers. Otherwise, spicy vinegar is the best alternative to calamansi juice.
The Grill Master, Lee!
Sizzling Hot & Delicious!
Kiddos Enjoying The Meal
