Reggie Aspiras

INIHAW NA LIEMPO

Vinegar and Garlic Liempo
By Reggie Aspiras

1 k liempo
3 tbsp garlic, pounded
1 tbsp each garlic and  onion powder
3 tbsp vinegar
1 tsp oregano
1 bay leaf, crumbled
2 tbsp soy sauce
1 chili, sliced to taste
¼ c brown sugar
1 tsp freshly cracked pepper
1 tbsp oil

Combine and mix ingredients. Marinate pork overnight.
Make basting sauce.
When pork is half-cooked, start basting the pork with sauce.

Basting sauce:
2 tbsp patis
1 tbsp garlic puree
2 tbsp suka
2 tbsp liquid seasoning
1 tbsp water
1 tbsp sugar
2 tbsp oil

Mix.
To serve, add chopped garlic, onions and chilies to your favorite vinegar

Tamarind Liempo
1 k pork belly
¼ c garlic paste
1 tbsp tanglad
2 tsp ground pepper
2 tbsp fish sauce
2 tbsp oyster sauce
3 tbsp sugar
Juice of 2 pc calamansi
1 tbsp kecap manis (dark sweet soy sauce, available in Unimart or Santis)
¼ c Tanduay Rhum
2-3 tbsp tamarind water or 2-3 tsp tamarind sinigang powder mix
2 tbsp oil

Pound garlic and tanglad to a paste. Add the rest of the ingredients. Adjust seasoning to taste.
Marinate. Grill. Serve with pickled vegetables.

Pickled vegetables

Pickling solution:
½ c water
½ c + 2 tbsp white sugar
1/3 c white vinegar
1½ tsp salt
2 green chilies or  siling pang-sigang
1 red onion, sliced
3 thin slices ginger
6 garlic cloves, sliced
2 tsp peppercorn

Combine ingredients in  saucepan and bring to a boil. Simmer 10 minutes. Season to taste. Cool.
Add vegetables.

Vegetables:
2 cucumbers, sliced or medium dice
1 small radish, thinly sliced
1 large white onion, large dice
½ carrot, julienne
Add vegetables to pickling solution. Refrigerate at least 1 hour before serving.

Liempong Dilaw
1 k liempo
2 tsp salt
3 tsp liquid seasoning
2 tsp black pepper
½ c pounded garlic
2 tbsp lemongrass hearts, pounded
3 tbsp vinegar
1 tbsp sugar
1/3 c Sprite
2 tbsp achuete oil
½ tsp turmeric powder or 1-inch root (luyang dilaw) fresh, pounded to a paste.

Mix ingredients and marinate liempo. Grill.
When liempo is half cooked, brush with achuete oil.
Serve with vinegar, soy, chilies and calamansi on the side.
Serve with Pickled Vegetables.

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