Grilled Pork Belly with English Twist

Ingredients

In the original Filipino dish, Inihaw na liempo, the pork belly is typically marinated in a mixture of soy sauce, calamansi juice, garlic, and spices. It is then grilled over charcoal, giving it a distinct smoky flavor. In this adapted recipe, we replace the soy sauce with Worcestershire sauce and the calamansi juice with apple cider vinegar to infuse the pork belly with a tangy and savory taste. Additionally, we incorporate an apple chutney and roasted potatoes to add an English twist to the dish. We alse have the original recipe for Inihaw na liempo, so you can check it out.

• 1.5 kg (3.3 lbs) pork belly 1.5 kg (3.3 lbs) pork belly
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1/4 cup Worcestershire sauce 1/4 cup Worcestershire sauce
• 1/4 cup apple cider vinegar 1/4 cup apple cider vinegar
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• For the apple chutney: For the apple chutney:
• 2 apples, peeled, cored, and diced 2 apples, peeled, cored, and diced
• 1/4 cup brown sugar 1/4 cup brown sugar
• 1/4 cup apple cider vinegar 1/4 cup apple cider vinegar
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• For the roasted potatoes: For the roasted potatoes:
• 500g (1.1 lbs) baby potatoes 500g (1.1 lbs) baby potatoes
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine minced garlic, Worcestershire sauce, apple cider vinegar, olive oil, brown sugar, dried thyme, dried rosemary, salt, and pepper. Mix well to create the marinade.
2. 2.
   Place the pork belly in a large resealable bag and pour the marinade over it. Seal the bag and massage the marinade into the meat, ensuring it is evenly coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the pork belly from the marinade and let any excess marinade drip off. Season with additional salt and pepper if desired.
5. 5.
   Place the pork belly on the grill and cook for about 15-20 minutes per side, or until the internal temperature reaches 63°C (145°F). The pork should be nicely charred on the outside and juicy on the inside.
6. 6.
   While the pork is grilling, prepare the apple chutney. In a saucepan, combine diced apples, brown sugar, apple cider vinegar, and ground cinnamon. Cook over medium heat for about 15 minutes, or until the apples are soft and the mixture has thickened. Remove from heat and let it cool.
7. 7.
   For the roasted potatoes, preheat the oven to 200°C (400°F). Toss the baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until golden brown and crispy.
8. 8.
   Once the pork belly is cooked, remove it from the grill and let it rest for a few minutes. Slice it into thick pieces.
9. 9.
   Serve the grilled pork belly with a generous spoonful of apple chutney and a side of roasted potatoes.

Treat your ingredients with care...

• Pork belly — Make sure to choose a piece of pork belly with a good balance of meat and fat for the juiciest and most flavorful results.
• Worcestershire sauce — Opt for a high-quality Worcestershire sauce to enhance the umami flavors in the marinade.
• Apple cider vinegar — Use raw, unfiltered apple cider vinegar for a tangy and slightly sweet taste.
• Dried thyme and rosemary — Crush the dried herbs between your fingers before adding them to the marinade to release their aromatic oils.
• Apples for chutney — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the apple chutney.

Tips & Tricks

• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• Baste the pork belly with the marinade while grilling to keep it moist and add extra flavor.
• Let the grilled pork belly rest for a few minutes before slicing to allow the juices to redistribute and ensure maximum tenderness.
• If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes to the marinade.
• Serve the dish with a fresh green salad to balance the richness of the pork belly.

Serving advice

Serve the Grilled Pork Belly with English Twist as the main course of a hearty dinner. Place the sliced pork belly on a platter, drizzle some of the apple chutney over it, and garnish with fresh herbs such as parsley or thyme. Serve alongside the roasted potatoes and a side salad for a complete and satisfying meal.

Presentation advice

Arrange the sliced pork belly on a wooden cutting board or a rustic serving platter to showcase its smoky and charred exterior. Place a small bowl of apple chutney next to the pork, and sprinkle some fresh herbs over the dish for a pop of color. Serve the roasted potatoes in a separate bowl or on a side plate for an appetizing presentation.