01/10/2026
Steal the recipe for this beauty.
But before that, someone asked me if I don't mind sharing my kitchen secrets. I actually don't. The recipe is just one part of the equation; ex*****on is the other one. Someone might copy my recipe word-for-word, but they way they do it will produce something different. Not better. Not worse. Just different. Also, I don't share measurements, because I don't do measurements, so it's all on you.
Now for the recipe...
INGREDIENTS:
Protein: pork belly or similar fatty cut
Marinade: lemongrass (white part), kalabo (Cuban oregano), herba buena (peppermint), sangig (lemon basil), dried rosemary, scallions, garlic, ginger, black pepper, biasong zest and juice, coconut vinegar, patis (fish sauce), sesame oil, msg (optional)
Basting liquid: astuete seeds, melted pork fat (or coconut oil as a substitute), leftover marinade
Final seasoning: soy sauce, kalamansi/dayap
PROCEDURE:
1. Select your pork cut. Choose a moderately fatty cut like a relatively lean belly or a relatively fatty shoulder. Slice into manageable pieces. Thinner pieces of around 1-inch thickness work best.
2. Blend the marinade ingredients. Smother the pork in the marinade and set aside for 4-6 hours or overnight. Don't overmarinate if you don't want it tasting like the liempo in your local place.
3. Prepare your grilling area. Make sure your charcoal is already burning red hot before you start grilling. Set up the grill moderately high above the charcoal.
4. While waiting for the charcoal to be ready, make your basting liquid. In a pan, heat the pork fat and atsuete seeds over low heat until the color and fragrance is released. Strain the juices from the marinade and add to the mixture.
5. Start grilling the pork slices, turning frequently and basting with every turn. Try to avoid flares as much as possible. Aim for more red than black.
6. Upon serving, slice the pork into bite-sized pieces and drizzle just a bit of soy sauce (premium available) and kalamansi or dayap juice. The slices should not drown in the liquid like they often do in carinderias. The liquid should only add a bit of moisture and emulsify with the melted fat from the grilled meat.
7. Eat right away. No need to make sawsawan, as blasphemous as that might sound.
Enjoy!
