Filipino Pork Inasal Recipe By Tasty
FILIPINO PORK INASAL RECIPE BY TASTY
Inasal, or inihaw, is a style of Filipino barbecue that features pork, chicken, or beef marinated in cane vinegar, soy sauce, calamansi or another citrus juice, garlic, ginger, lemongrass, spices, sugar and/or banana ketchup, and sometimes even Sprite or Coke! The meat is grilled over wood, charcoal, or on a gas grill and can be served as a snack, or as a complete meal with rice and vegetables alongside. Calamansi is a tiny citrus fruit grown in the Philippines-it's floral and tart when green and becomes a bit sweeter as it ripens and turns yellow.
Provided by Aleya Zenieris
Categories Appetizers
Time 5h
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, mix together the cane vinegar, soy sauce, calamansi juice, ginger, garlic, lemongrass, sugar, salt, and pepper. Stir until the sugar and salt have dissolved.
- Add the pork to the bowl with the marinade and toss with your hands or spatula to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Make the basting sauce: In a small bowl, stir together the annatto powder, canola oil, and banana ketchup.
- Preheat the grill to medium heat.
- Thread 4-5 pieces of marinated pork (about 2 ounces) onto each skewer.
- Use a clean cloth or paper towel dipped in canola oil to lightly grease the grill grates. Place the pork skewers on the grill and cook for 5-6 minutes per side, brushing with the basting sauce after turning, until the internal temperature is between 145°F and 160°F, 10-12 minutes total.
- Serve the pork inasal hot with steamed rice and cane vinegar, if desired.
- Enjoy!
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