Pork Inasal Recipe
Pork Inasal is a Filipino delight featuring pork marinated in a blend of soy sauce, brown sugar, garlic, vinegar, chili peppers, black pepper, calamansi juice, lemon grass, and annatto oil, grilled to perfection for a savory, sweet, and tangy experience.
Servings: 6 servings
Calories: 348kcal
Ingredients
- 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)
Instructions
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.
Notes
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.