Pro Tips
**Chef's Tips & Troubleshooting:**
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
- Fry fish in batches to maintain oil temperature and prevent sticking.
- For bangus, remove the inner dark line along the backbone — it has a strong fishy taste.
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. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
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. 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
Inihaw na Liempo is marinated in citrus juice, fish sauce, and spices and grilled to juicy perfection. It's delicious as an appetizer or main dish; the perfect addition to boodle fights!
Instructions
- Mix calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper. Stir well until sugar and salt are dissolved.
- Mix in pork belly and massage marinade into the meat. Transfer into a ziplock bag and marinate in the refrigerator for 4 hours or overnight, turning the bag once or twice.
- Drain pork from marinade, reserving about 1 cup of the liquid.
- In a saucepan on medium heat, bring reserved marinade into a boil for 3 to 5 minutes or until reduced.
- Mix the reduced marinade, oyster sauce, and oil.
- Arrange pork in a single layer on lightly-oiled hot grill and cook for about 2 to 3 minutes on each side. When the pork begins to lose its pink, regularly brush with basting sauce.
- Continue to grill for about 4 to 5 minutes on each side or until pork is cooked through.
- Remove from grill and cut into serving pieces. Serve with spiced vinegar dip.
- Mix vinegar, garlic, onion, chili peppers, salt, and pepper.
- Don't marinate too long as the acids in the calamansi will denature the protein and turn the meat mushy. If unable to cook after marinating overnight, drain the pork, transfer into resealable bags or airtight containers and freeze.
- For food safety, taste and adjust the marinade before adding the pork. After the marination, boil the marinade for a few minutes before using in the basting sauce.
- To prevent burning, grill the pork first until it starts to lost its pink and then start basting.
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Pro Tips & Troubleshooting
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
- Fry fish in batches to maintain oil temperature and prevent sticking.
- For bangus, remove the inner dark line along the backbone — it has a strong fishy taste.
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.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
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
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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