How to Cook Pork BBQ Liempo sa Kawali
Instead of grilling, we are using a frying pan or a simple kawali or wok. The taste is almost identical to the traditional cooking method but it will look more like an pork asado.
Servings: 6 servings
Calories: 320kcal
Ingredients
- 1 kilo Pork liempo
- 1 pack Mama Sita's barbecue marinade (150ml) for 1 kilo
- 6 Tbsp. ketchup banana or tomato ketchup
- 1/2 tsp ground black pepper
- 4 Tbsp calamansi juice
- 6 cloves garlic
- 4 Tbsp. cooking oil
Instructions
How to Cook Pork BBQ Liempo sa Kawali
- Put pork liempo in a bowl or any plastic container that will fit the 1 kilo pork.
- Add calamansi juice, garlic, black pepper, barbecue marinade, ketchup and 1 tablespoon cooking oil.
- Mix all the ingredients and gently massage the pork belly then marinate for one hour or overnight in the refrigerator.
- To cook the liempo, heat 3 Tbsp. of cooking oil in a frying pan. Drain the pork liempo with a colander and reserve the marinade for later use.
- Fry the pork in the pan until brown on all sides. Then pour the marinade in the pan and let it boil.
- Cook in low heat until the sauce is reduced while turning or flipping the pork from time to time to avoid burning,
- Cook until the sauce is almost dry and oil renders from the pork.
- Serve hot with cooked rice.
Notes
Cooking Tips for Pork Liempo Barbecue sa Kawali
- Alternative cooling method: Cooking this barbecue recipe is not limited to using a frying pan or wok. You can use an air fryer which is much better because it will taste like grilled pork barbecue. To cook it in an air fryer, just put the pork in the fryer and set it to 180 degrees Celsius for 30 to 45 minutes. Baste the pork with the marinade from time to time to prevent it from drying and burning.
- Marinate for Maximum Flavor: For an incredibly flavorful Pork Liempo Barbecue sa Kawali, marinating the meat is crucial. Take the time to let the pork liempo soak in the marinade for at least an hour, or even overnight in the refrigerator if possible. This allows the flavors to penetrate the meat, resulting in a more tender and delectable final dish.
- Slow and Low Heat Cooking: When cooking Pork Liempo Barbecue sa Kawali, it's essential to maintain a low heat throughout the cooking process. This slow cooking technique ensures that the pork cooks evenly, preventing it from becoming tough or overcooked. Additionally, it allows the sauce to gradually reduce and intensify in flavor, resulting in a thick and savory coating on the meat.
- Monitor the Sauce Consistency: As you cook the Pork Liempo Barbecue sa Kawali, keep a close eye on the sauce consistency. The sauce should reduce and thicken, creating a rich coating for the pork. However, be cautious not to let it dry out completely or burn. Adjust the heat accordingly and periodically flip or turn the pork to evenly distribute the sauce and prevent any burning. The ideal sauce consistency should be sticky and flavorful, clinging to the meat and enhancing its taste.