GRILLED LIEMPO

GRILLED LIEMPO image

Yield 6-8

Number Of Ingredients 12

Previous Next

For the Marinade
1/3 cup lemon-lime soda
1/4 cup rice vinegar
1 tablespoon freshly minced garlic
1 tablespoon white sugar
1 1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
2 lbs pork belly, cut into 1/4-inch slices
For the Dipping Sauce
1/2 cup white or rice vinegar
2 teaspoons freshly minced garlic
1 small Thai chili, thinly sliced

Steps:

To make the marinade: Whisk together soda, vinegar, garlic, sugar, salt, and pepper in a medium bowl. Place sliced pork belly in a large Ziploc bag and pour in marinade. Seal bag, removing as much air as possible; place in refrigerator and marinate 2 hours to overnight. To make the dipping sauce: Combine vinegar, garlic, and chili in a small bowl. Set aside. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place and allow to preheat for 5 minutes. Clean and oil the grilling grate. Remove pork from marinade and place over hot side of the grill. Cook until well seared and cooked through, 2-3 minutes per side. If flare-ups occur, move pork to cool side of grill until flare-up subsides, then move pork back to hot side of grill. Remove pork from grill and let cool for 5 minutes. Cut into 1/4-1/2-inch slices and serve with dipping sauce.