Ingredients with Measurements:
- 1 kg pork belly (liempo), cut into 1-inch cubes
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup ketchup
- 1 tbsp chili flakes
- 1 tbsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup oil
- 10-12 skewers
Special equipment needed:
- Grill or grill pan
- Brush for basting
Step-by-step instructions:
1. In a bowl, mix together brown sugar, soy sauce, vinegar, ketchup, chili flakes, garlic powder, salt, and black pepper until well combined.
2. Add the cubed pork belly to the marinade and mix until all pieces are coated. Cover and refrigerate for at least 2 hours or overnight.
3. Soak the skewers in water for at least 30 minutes to prevent them from burning.
4. Thread the marinated pork belly onto the skewers, leaving a little space between each piece.
5. Preheat the grill or grill pan to medium-high heat. Brush the grill with oil to prevent sticking.
6. Grill the skewers for 3-4 minutes on each side, basting with the remaining marinade every time you flip them.
7. Once the pork is cooked through and caramelized on the outside, remove from the grill and let rest for a few minutes.
8. Serve hot with your choice of side dish.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 450
- Fat: 26g
- Carbohydrates: 20g
- Protein: 32g
Substitutions for ingredients:
- Brown sugar: white sugar, honey, maple syrup
- Soy sauce: tamari, coconut aminos
- Vinegar: apple cider vinegar, white vinegar
- Ketchup: tomato sauce, BBQ sauce
- Chili flakes: cayenne pepper, red pepper flakes
- Garlic powder: minced garlic, garlic paste
Variations:
- Add pineapple chunks to the skewers for a sweet and tangy twist.
- Use chicken or beef instead of pork belly.
- Make a dipping sauce with the remaining marinade by heating it up in a small saucepan and adding a little cornstarch to thicken it.
Tips and tricks:
- Make sure to cut the pork belly into even-sized cubes for even cooking.
- Baste the skewers generously with the marinade for maximum flavor.
- Don't overcrowd the skewers to ensure even cooking.
- Let the skewers rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store any leftover skewers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the skewers in the microwave or oven until heated through.
Presentation ideas:
- Serve the skewers on a platter with a sprinkle of chopped cilantro or green onions.
Garnishes:
- Chopped cilantro, green onions, or sesame seeds
Pairings:
- Steamed rice, grilled vegetables, or a side salad
Suggested side dishes:
- Grilled corn on the cob, roasted sweet potatoes, or cucumber salad
Troubleshooting advice:
- If the pork is sticking to the grill, brush it with oil before placing it on the grill.
- If the pork is not caramelizing, turn up the heat and baste it with more marinade.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw meat and other ingredients to prevent cross-contamination.
Food history:
- Liempo skewers are a popular street food in the Philippines, where they are often sold by vendors grilling them over charcoal.
Flavor profiles:
- Sweet, salty, spicy, and savory
Serving suggestions:
- Serve the skewers as an appetizer or main dish at a backyard BBQ or dinner party.
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Region: Philippine