Sinugba nga baboy
Sinugba nga Baboy
Grilled Pork Belly with a soy ginger marinade and rosemary.
The marinade is the foundation of the Ilonggo chicken Inasal. I just love the addition of rosemary and olive oil in it, adds a nice western touch. Perfect for the grill!
Recipe for the marinade:
Soy Sauce
Vinegar
Lemon (Calamansi is best)
Crushed ginger (lots of it)
Salt
Pepper
garlic
brown sugar
optional
Lemongrass and chili (if you have it for the extra oomph factor)
rosemary
Baste:
Annato Seeds
Olive oil (if you want it decadent and originally Ilonggo, use chicken fat as the oil.)
and some of the marinade. Simmer them together to create annato oil.
This recipe is easy to prepare, marinate the pork overnight and grill!
