Pro Tips
**Chef's Tips & Troubleshooting:**
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Inihaw na Liempo at Pusit
Marinated pork belly slices and large squid are grilled over hot coals until the meat is charred and caramelized while the squid becomes tender and smoky, served with a tangy dipping sauce made from calamansi and soy sauce.
Instructions
- Combine pork belly and crushed pineapple in a resealable bag. Refrigerate overnight. Note: this will add flavor to the meat and will help tenderize it. Separate the crushed pineapple afterwards and discard it.
- Combine the marinade/basting sauce ingredients in a bowl. Pour three quarters of the mixture in the resealable bag with the pork belly. Marinate for at least 3 hours.
- Prepare the squid by peeling off its skin. Combine it with sugar, baking soda, and juice of half of a lemon. Mix well and let it stay for 1 hour. Note: this will tenderize the squid. Rinse with running water.
- Make the squid filling by combining tomato, onion, ground black pepper, and Knorr Liquid Seasoning. Mix well. Stuff the mixture inside the squid and secure the head using toothpicks.
- Heat-up the grill and then start grilling the pork belly while brushing with basting sauce after every turn. Grill-up the squid. Remember not to overcook it as it can get tough.
- Serve with spicy vinegar or your favorite dipping sauce.
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Pro Tips & Troubleshooting
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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