Quick barbecued pork belly with spiced vinegar

Name: Quick barbecued pork belly with spiced vinegar
Cook time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1kg pork belly, cut into 1cm strips; ½ cup light soy sauce; ¼ cup lime juice; ¼ cup white vinegar; ¼ cup brown sugar; 6 cloves garlic, finely minced; ½ tsp ground black pepper; ½ cup water; ¼ cup tomato sauce (or ketchup) - check gluten-free if required; ¼ cup vegetable oil

Adam Liaw

April 24, 2017

Philippines favourite: Barbecued pork belly with spiced vinegar.William Meppem

Time:< 30 minsServes:4

Ask any Filipino or Filipina about "liempo" and you'll get an almost primal reaction. It's one of the country's favourite comfort foods, and with good reason. I like to leave the slightly chewy skin on the pork belly but you can remove it if you prefer.

Ingredients

1kg pork belly, cut into 1cm strips
½ cup light soy sauce
¼ cup lime juice
¼ cup white vinegar
¼ cup brown sugar
6 cloves garlic, finely minced
½ tsp ground black pepper
½ cup water
¼ cup tomato sauce (or ketchup) - check gluten-free if required
¼ cup vegetable oil

For the spiced vinegar

¼ cup white vinegar
2 tbsp lime juice
½ small red onion, finely minced
2 cloves garlic, finely minced
2 bird's eye chillies, finely sliced
¼ tsp salt
½ tsp light soy sauce
½ tsp sugar

Method

1. Place the pork belly strips in a large press-seal bag and add the soy sauce, lime juice, vinegar, brown sugar, garlic, pepper, and ½ cup of water. Mix well and refrigerate overnight.
2. Remove the pork belly from the bag and transfer the reserved marinade to a small saucepan. Bring to the boil and boil for a further one minute, then remove from the heat and mix in the tomato sauce and vegetable oil.
3. For the spiced vinegar, combine all the ingredients in a non-reactive bowl or jar and mix well to dissolve the salt and sugar. Allow to stand for at least 15 minutes before serving.
4. Heat a barbecue grill or frying pan over medium heat and grill the pork belly for about five minutes, flipping occasionally. Baste with the reserved marinade mixture and grill for a further five minutes until darkly caramelised. Serve with the spiced vinegar and the garlic fried rice.
Suggestion: Serve with Adam's garlic fried rice