Filipino Pork Inasal
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.
Instructions
- 1
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.
- 2
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.
- 3
Make the basting sauce: In a small bowl, stir together the annatto powder, canola oil, and banana ketchup.
- 4
Preheat the grill to medium heat.
- 5
Thread 4–5 pieces of marinated pork (about 2 ounces) onto each skewer.
- 6
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.
- 7
Serve the pork inasal hot with steamed rice and cane vinegar, if desired.
- 8
Enjoy!
Recipe from tasty.co
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Ingredients (15)
- •¼ cup cane vinegar, such as Datu Puti, Marca Pina or Silver Swan, plus more for serving
- •½ cup soy sauce, such as Lauriat, Datu Puti, Silver Swan
- •4 tablespoons fresh calamansi juice or lemon juice
- •1 tablespoon minced fresh ginger
- •1 tablespoon minced garlic
- •2 lemongrass stalks, cut into 2-inch pieces and smashed
- •¼–½ cup dark brown sugar
- •1 teaspoon kosher salt
- •1 teaspoon freshly ground black pepper
- •2 pounds pork loin roast, shoulder/butt, or belly (with more meat than fat), sliced into strips about 2 inches long, 1 inch wide, and ¼ inch thick
- •1 tablespoon annatto or achiote powder
- •¼ cup canola oil or grapeseed oil, plus more for grilling
- •¼ cup banana ketchup, such as UFC brand or Jufran
- •Steamed short-grain rice, for serving
- •16–20 sturdy bamboo skewers, soaked (wrap exposed tips in aluminum foil to prevent burning)