Adam Liaw's Quick Barbecued Pork Belly with Spiced Vinegar
Easy | Gluten-free | Less than 30 Minutes
Serves 4
Ask any Filipino or Filipina about “liempo” and you’ll get an almost primal reaction. It’s one of the country’s favourite comfort foods, and with good reason. I like to leave the slightly chewy skin on the pork belly but you can remove it if you prefer.
1kg pork belly, cut into 1cm strips
125ml (½ cup) light soy sauce
60ml (¼ cup) lime juice
60ml (¼ cup) white vinegar
55g (¼ cup) brown sugar
6 garlic cloves, finely minced
½ tsp ground black pepper
125ml (½ cup) water
60ml (¼ cup) tomato sauce (check gluten-free, if required)
60ml (¼ cup) vegetable oil
mint leaves, to serve
- Place the pork belly strips in a large press-seal bag with the soy sauce, lime juice, vinegar, brown sugar, garlic, pepper, and water. Mix well and refrigerate overnight.
- Remove the pork belly from the bag and transfer the reserved marinade to a small saucepan. Bring to the boil and cook for 1 minute. Remove from the heat and mix in the tomato sauce and vegetable oil.
- For the spiced vinegar, combine all the ingredients in a non-reactive bowl or jar and mix well to dissolve the salt and sugar. Allow to stand for at least 15 minutes before serving.
- Heat a barbecue grill or frypan over medium heat and grill the pork belly for about 2 minutes on each side. Baste with the marinade mixture and grill for a further 2–3 minutes or until darkly caramelised. Top with mint leaves and serve with the spiced vinegar.
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