It really is summer. It’s not because its already April but because it’s insanely hot. This kind of weather makes me not want to move at all and just stay in front of the electric fan (even though it seems as if I’m in front of a blower). A little movement and you get sweats. More movement and you sweat a lot.
I just want to sink myself in the tub (as if I own one) with ice cold water. Summer outing? I don’t know but I’m too lazy to travel. Maybe because I’m too tired during weekdays that I just want to sleep and relax during weekends.
Speaking of summer outings and swimming, this recipe is perfect for this occasion. Grilled pork, squids and fish (usually tilapia) are staple foods during outings and swimming. Specially grilled pork or barbecue, they are the best seller among them.
1/2 kilo Sliced Pork Belly (Liempo)
1/4 cup Dark Soy Sauce
3 cloves Garlic, grated
1 Tablespoon Oyster Sauce
1 Tablespoon Hoisin Sauce
1/2 teaspoon Ground Black Pepper
1 Tablespoon Red Wine Vinegar
2 Tablespoon Calamansi Juice (You may use lemon juice)
Zest of 1 Lemon
1/4 cup Mint Leaves, roughly chopped
1 piece Onion, roughly chopped
3 inches Ginger, grated (I like ginger so adjust according to your taste if your not
a fan of ginger.)
1 piece Chili, sliced (I used siling panigang)
Juice of 3 Calamansi
Juice of 1 Lemon
1/4 cup White Vinegar
2 cloves Grated Garlic
1/4 teaspoon Dried Chilis
pinch of salt
1. Thoroughly clean the pork belly and pat dry to remove excess moisture.
2. Combine marinate and pour over the pork belly. Marinate for at least one hour.
3. Grill over live coal.
4. Chopped into bite sized parts.
5. Combine the salsa ingredients and toss into the chopped pork belly.
6. Combine vinegar dipping ingredients in one saucer and serve with the chopped pork belly.