Ingredients with Measurements:
- 2 lbs pork belly, sliced into bite-sized pieces
- 2 cups glutinous rice, soaked in water for at least 2 hours
- 1 cup coconut milk
- 1 cup water
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp lemongrass, chopped
- 1 tbsp vinegar
- 1 tsp black pepper
Special equipment needed:
- Bamboo skewers
- Banana leaves
Step-by-step instructions:
1. In a large mixing bowl, combine the pork belly, garlic, ginger, lemongrass, vinegar, salt, sugar, and black pepper. Mix well and let marinate for at least 30 minutes.
2. Drain the soaked glutinous rice and mix it with coconut milk and water.
3. Cut banana leaves into 8-inch squares and place a spoonful of the rice mixture in the center of each leaf.
4. Top the rice with a few pieces of marinated pork belly and wrap the banana leaf tightly around the filling.
5. Skewer the wrapped nataing na baboy and grill over medium heat for 15-20 minutes or until the pork is cooked through and the rice is tender.
6. Serve hot with a dipping sauce made of soy sauce, vinegar, and chili peppers.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Grill over medium heat.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 480
Fat: 28g
Carbohydrates: 38g
Protein: 18g
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Glutinous rice can be substituted with regular rice or quinoa.
- Coconut milk can be substituted with regular milk or cream.
Variations:
- Add vegetables such as bell peppers, onions, or tomatoes to the marinade.
- Use different types of meat or protein.
- Add spices such as cumin or coriander to the marinade for a different flavor.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning.
- Use fresh banana leaves for the best flavor and aroma.
- Make sure the nataing na baboy is tightly wrapped to prevent the filling from falling out.
Storage instructions:
Leftover nataing na baboy can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the nataing na baboy in the microwave or oven until heated through.
Presentation ideas:
Serve the nataing na baboy on a platter with the dipping sauce on the side.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with steamed vegetables or a side salad.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Garlic bread
Troubleshooting advice:
- If the rice is too dry, add more water or coconut milk.
- If the pork is not cooked through, grill for a few more minutes.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Use clean utensils and surfaces when handling raw meat.
Food history:
Nataing na baboy is a traditional Filipino dish that is typically served during special occasions such as weddings or fiestas.
Flavor profiles:
This dish is savory and slightly sweet with a hint of coconut and lemongrass.
Serving suggestions:
Serve the nataing na baboy with a side of steamed rice and a cold beer.
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Region: Filipino