Pan Grilled Pork Belly

Pan-grilled liempo is a grill-less pork liempo recipe which is easier and kinda healthier to make than traditional smoke grilling. In pan-grilled liempo (Grilled Pork Belly). you can still taste the signature smokey flavor without the need to get smoke from grilling. You wont be needing any special equipment, you only need your regular pan! Have some savoury and smokey pan-grilled pork liempo, best partnered with rice and atsara. Yum!

Pan Grilled Liempo Recipe

Ingredients:

• 1 kilo pork belly (liempo)
• 1 cup Sprite (or any lemon soda)
• ⅓ cup soy sauce
• ¼ cup calamansi juice
• 3 tablespoons oyster sauce
• ⅓ cup banana ketchup
• 1 bulb garlic (minced)
• 1 teaspoon black pepper
• 1 tablespoon brown sugar (optional)

Directions:

1. Wash and prepare the pork belly slices. Transfer them to a large container. Add the lemon soda, soy sauce, oyster sauce, calamansi juice, minced garlic, banana ketchup, ground black pepper and brown sugar (optional). Mix well using your hands until well combined. Cover the container and let them marinate for at least 1 hour.
2. Heat a pan using medium heat. Arrange the marinated pork in the pan and sear them for a few minutes. Flip them to sear the other side. Flip them a few times until both sides are browned and sizzling.
3. Pour the marinade in the pan and let them cook until the marinade is reduced and almost dried up. Flip occasionally to cook them evenly. Once they are caramel brown in color, they are ready.
4. Remove them from the pan and transfer to a chopping board. Slice them into serving pieces and then transfer to a serving plate. Enjoy this with some special toyomansi dipping sauce as an ulam or pulutan. Yum!

What is Grilling?

Pork barbecue is now one of the most common streetfood and ulam at the same time. Looking for pork barbecue is very easy nowadays, because all you need to look for is a far away smoke which smells delicious. If Batman has his bat signal, the pork barbecue has its savoury smoke. Once you see a smoke from afar, there’s a 100% chance that a barbecue or other inihaw is being prepared in that area.

One best thing about grilled dishes is the smokey flavor it has. History suggests that the first grilled food items were originated mostly from the African and Carribean cuisine. One great thing to know is that the earliest way of cooking is grilling! When the earliest cavemen discovered fire, they tried grilling their hunted meats which gave them a new experience in enjoying their food. Since then, culinary and cooking has evolved to what we know now.

Fun Fact: Did you know that barbecues has a slightly different smokey flavor when different types of charcoal is used?

While grilled dishes are very much enjoyed, the carcinogens and smoke involved in when cooking these dishes proposes a health hazard. No worries, my friends, as this recipe shows you how to make some pork barbecue with the most minimal carcinogens and smoke involved.

Pan Grilled Pork Belly

Barbecue has been one of the best handa you can ever bring to a celebration, especially when on a beach or resort. While grilling different skewers is a fun thing to do, you are very much lugi if you are assigned to this task because the smoke will definitely stick to your whole personality. We have been preparing grilled pork belly at home and on the beach not until we had a friend with us who has an incredibly sensitive asthma, which is highly triggered by smoke. Knowing this friend, she really loves inhaling food when being cooked. She was always the one to be excited with the food.

Her asthma being triggered by smoke was really a sad situation as we all panicked. Since then, I made my pork barbecues in a pan, just to have minimal smoke involved. My friend can now inhale the barbecue and drool over it without having asthma attacks.

I’ve been doing this cooking method for quite a time now not just for my friend but for other multiple reasons. First of all, a griller is a separate equipment to prepare. And, charcoal is not cheap. Another thing is that there are not much carcinogens developed in the meat when it is cooked in the pan (just dont burn it!!). Making grilled pork belly is made much simpler when cooked in a pan. Aside from pork belly, you can also use this recipe with beef and chicken. Yum!

If you wanna know how to make pork barbecue using just a pan, read and follow the simple steps below. Happy cooking!

How to Grill Pork Belly in a Pan

Preparing some pork barbecue in a pan is so much easier compared to making them in a grill. Aside from less equipments, this hack also gives less carcinogens and less smoke. What are you waiting for? Grab your barbecue now!

For this recipe, we will be using pork belly, which is the best part to make into a barbecue due to its alternating fat and lean parts. You can prepare the liempo even without the use of skewers. If you want to go with the traditional setup where most of the meat is lean with a large chunk of fat in the end, you can do so. Just make sure to cut the skewers short for it to fit in the pan.

The first step is always marinating the meat. Marinating make the flavors fully sipped in by the meat, also adding color to it. I used the classic seasonings for the marinade, which you can see from the ingredients list before.

You can optionally skip the marinating part if you’re in a rush. Add the marinated pork in the pan just to sear it a little. Searing adds flavor to the dish and locks in all the flavors inside the meat. Pour the marinade (or the marinade mixture if you did not marinate it) into the pan to help cook the pork. You may add a little water if you like. Continue cooking until the marinade is almost dried and there are already smokey residues formed in the pan. Flip the pork slices from time to time to cook both sides evenly.

Once the crust of your pork barbecue starts to caramelize, then you’re almost done. Remember that the more sugar you used in the marinade, the faster the crust will caramelize. Just do not overcook your pork because burnt sugar tastes bitter.

When you already achieve your dream barbecue, time to put them in a plate! Having them over rice with some atsara on the side is the best way to enjoy a pork barbecue. You can also prepare a side of spicy suka for dipping sauce. Yum!

If you still want to go traditional with the classic griller, you can still use the recipe in making the marinade.

Pork Barbecue sa Kawali Recipe

Mga sangkap:

• 1 kilo pork belly (liempo)
• 1 tasang Sprite (lemon soda)
• ⅓ tasang toyo
• ⅓ tasang kalamansi juice
• 3 kutsarang oyster sauce
• ⅓ tasang banana ketchup
• 1 buong bawang (minced)
• 1 kutsaritang paminta
• 1 kutsarang brown sugar

Paano lutuin:

1. Hugasang mabuti ang pork belly at ilagay sa malaking lalagyan. Idagdag ang sprite, toyo, oyster sauce, kalamansi juice, minced na bawang, banana ketchup, paminta at asukal. Haluing mabuti. Takpan ang bowl at imarinate ito nang isang oras o higit pa.
2. Magpainit ng kawali gamit ang katamtamang apoy. Ilagay ang minarinate na baboy at lutuin ito nang ilang minuto. Baliktarin ang mga  baboy at lutuin din ang  kabilang side. Gawin ito hanggang maging brown ang magkabilang side ng baboy.
3. Ibuhos ang natirang marinade sauce sa kawali at lutuin hanggang maiga o  hanggang malapit na matuyo. Bali-baliktatarin ang baboy habang niluluto hanggang maging caramel brown.
4. Kunin ang liempo at ilipat sa chopping board. Hiwain ito sa serving pieces at ilagay sa serving plate. Kasabay ng masarap na sawsawang toyomansi, enjoyin ang pork barbeque sa kawali na pwedeng gawing ulam o pulutan. Yum!