Pork Inasal is a pork version of the famous chicken inasal. This dish is easy to prepare and to cook. But it needs a bit of cooking skills on grilling meat. Because usually either you will burn the meat or you will cook it and still raw inside. Pork should be thoroughly cooked to kill the parasites in the meat. But preparing it is easy. All you have to do is combine the ingredients and mix it a little bit then marinate it.
Unlock the Rich Flavors of Pork Inasal: A Step-by-Step Guide
Indulge in the savory delight of Pork Inasal, a delectable twist to the well-loved chicken inasal. This easy-to-follow recipe guarantees a mouthwatering experience, showcasing the perfect balance of sweet, salty, and tangy flavors. Let’s embark on a culinary journey as we explore the steps to master the art of cooking Pork Inasal.
Preparing the Pork
Before diving into the cooking process, it’s crucial to properly prepare the pork for optimal flavor and tenderness.
Dry and Drain: Start by washing the pork belly strips or pork chops thoroughly. Once cleaned, let them drain in a colander to remove excess water. This ensures a better absorption of the flavorful marinade.
Pricking Perfection: Enhance the pork’s ability to absorb the rich marinade by pricking it with a fork or meat pricker. This simple step allows the marinade to penetrate deep into the meat, ensuring a burst of flavor in every bite.
Crafting the Flavorful Marinade
The heart of any good Pork Inasal lies in its marinade. With the right combination of ingredients, you can elevate your dish to new heights.
The Magic Mix: In a mixing bowl, combine soy sauce, brown sugar, garlic, vinegar, chili peppers, black pepper, calamansi juice, lemon grass, and annatto oil. This medley of flavors brings together sweet, savory, and citrusy notes, creating a symphony for your taste buds.
Gentle Massage: Pour the marinade over the pricked pork and gently massage the meat for a minute. This step is crucial as it ensures that the marinade is evenly distributed, allowing the pork to soak up the flavors effectively.
Marination Magic: Let the pork marinate for at least 1 hour or, for an intensified flavor profile, leave it overnight in the refrigerator. This allows the meat to absorb the richness of the marinade, resulting in a more flavorful and tender outcome.
Mastering the Grill
Grilling the pork is the pinnacle of the Pork Inasal cooking process. Achieving the perfect balance of char and tenderness requires some skill, but fear not – we have you covered.
Charcoal Charm: Begin by lighting up some charcoal in the grill. The smoky aroma from the charcoal enhances the overall flavor of the Pork Inasal, giving it that authentic and irresistible taste.
Grilling Finesse: Place the marinated pork on the grill and cook for 15 to 20 minutes on each side or until the pork is thoroughly cooked. This step demands attention to prevent burning while ensuring the meat is cooked to perfection.
Basting Brilliance: To keep the pork succulent and flavorful, baste it with the marinade throughout the grilling process. This not only adds moisture but also intensifies the taste, ensuring each bite is a delightful experience.
Serving Up Perfection
The final touches are just as important as the cooking process itself. Present your Pork Inasal with finesse, and your efforts will be rewarded with smiles around the dining table.
Chop and Serve: Once the pork is perfectly grilled, chop it into enticing serving pieces. This not only enhances the presentation but also makes it easier for everyone to enjoy this Filipino favorite.
Dipping Delight: Complete the Pork Inasal experience by serving it with a dipping sauce. Combine soy sauce and calamansi juice for a zesty and savory accompaniment that perfectly complements the rich flavors of the dish.
In conclusion, mastering the art of cooking Pork Inasal is a rewarding endeavor. From the meticulous preparation of the pork to the infusion of flavors through marination and the skillful grilling process, every step contributes to the creation of a culinary masterpiece. Elevate your cooking skills and treat your taste buds to the exquisite flavors of this Filipino classic.
Pork Inasal Recipe
- 1 kilo pork belly or pork chops sliced into serving pieces
- 1/3 cup soy sauce
- 6 cloves garlic minced
- 1 1/2 Tbsp. brown sugar
- 2 Tbsp. vinegar
- 3 pcs red chili peppers
- 1/2 Tbsp. ground black pepper
- 7 pcs calamansi extract the juice
- 2 stalks lemon grass chopped
- 2 Tbsp. annatto oil (2 Tbsp. annato seeds + 2 Tbsp. cooking oil)
How to Cook Pork Inasal
- Wash and drain the pork belly strips of pork chops and put in a colander to dry.
- Prick the pork with a fork or meat pricker then put in a mixing bowl.
- To make annatto oil, heat the cooking oil and fry the annatto seeds until the oil turns red. Remove the seeds from the oil.
- Add soy sauce, brown sugar, garlic, vinegar, chili peppers, black pepper, calamansi juice, lemon grass and annatto oil.
- Mix all the ingredients and massage gently for a minutes so the meat will absorb the marinade.
- Marinate for at least 1 hour or overnight in the refrigerator.
- Light up some charcoal in the charcoal grill. Grill the pork for at 15 to 20 minutes on each sides or until the pork is cooked.
- Baste with the marinade from time to time so it will not dry up.
- When cooked, chop the pork into serving pieces and serve with dipping sauce by combining soy sauce and calamansi juice.
Cooking Tips of Pork Inasal Recipe:
- Enhanced Flavor Absorption: Before marinating, take the time to thoroughly prick the pork using a fork or meat pricker. This step creates channels for the marinade to seep into the meat, ensuring a more profound and even flavor distribution.
- Extended Marination for Intensified Taste: Allow the pork to marinate for a minimum of 1 hour, or for an enhanced flavor profile, let it sit overnight in the refrigerator. This extended marination period allows the meat fibers to soak up the rich blend of soy sauce, brown sugar, garlic, vinegar, chili peppers, black pepper, calamansi juice, lemon grass, and annatto oil, resulting in a more flavorful and succulent dish.
- Basting Technique for Moisture and Flavor: Throughout the grilling process, make it a point to baste the pork with the marinade regularly. This not only prevents the meat from drying out but also imparts an additional layer of flavor. The basting process ensures that every bite of your Pork Inasal is juicy, tender, and bursting with the delicious amalgamation of spices and seasonings.
Nutrition Notes:Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.
Nutrition Facts:Amount per Serving:233g, Calories:348kcal, From fat:110, Total fat:11.8g, Saturated Fat:6.4g, Trans Fat:0.1g, Cholesterol:134mg, Sodium: 1629 Total Carbohydrate: 8g, Dietary Fiber: 1g, Sugars: 3g, Protein: 51g, Vitamin A: 4%, Vitamin C: 61%, Calcium: 3%, Iron: 11%