Inihaw Marinade Filipino Grilling Marinade Recipes

FILIPINO GRILLED PORK CHOPS

Steps:

• Combine the vinegar, soy sauce, fish sauce, sugar, red pepper flakes and garlic in a medium bowl and stir until the sugar is dissolved. Transfer 1/4 cup sauce to a small bowl and set aside for serving.
• Combine the pork chops and remaining sauce in a 1-gallon zip-top bag. Squeeze in the lemon juice and add the squeezed lemon halves; seal the bag. Let marinate 20 minutes at room temperature, massaging the pork every 5 minutes. Toss the scallions with the vegetable oil on a plate and season with salt and pepper.
• Meanwhile, cook the rice as the label directs. Preheat a grill or grill pan to medium high.
• Remove the pork chops from the marinade, pat dry and season with salt and pepper. Oil the grill or grill pan, add the pork and grill until just cooked through, 3 to 4 minutes per side. Transfer to a plate to rest. Grill the scallions, turning, until marked and wilted, 1 to 2 minutes. Divide the rice, scallions and pork chops among plates. Serve with the reserved sauce.

INIHAW NA LIEMPO

Steps:

• In a bowl, combine calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper. Stir well until sugar and salt are dissolved.
• Add pork belly and massage marinade into the meat. Transfer into a ziplock bag and marinate in the refrigerator for 4 hours or overnight, turning the bag once or twice.
• Drain pork from marinade, reserving about 1 cup of the liquid.
• In a saucepan over medium heat, bring reserved marinade into a boil for about 3 to 5 minutes or until reduced.
• In a small bowl, combine the reduced marinade, oyster sauce, and oil.
• Arrange pork in a single layer on lightly-oiled hot grill and cook for about 2 to 3 minutes on each side.
• When the pork begins to lose its pink, regularly brush with basting sauce. Continue to grill for about 4 to 5 minutes on each side or until pork is cooked through.
• Remove from grill and cut into serving pieces. Serve with spiced vinegar dip.

INIHAW MARINADE (FILIPINO GRILLING MARINADE)

Steps:

• Combine all ingredients and mix well.
• Place meat in a zipper-type bag and pour marinade over.

CHICKEN BARBECUE (INIHAW NA MANOK)

Steps:

• In a large nonreactive bowl, storage container, or Ziploc bag, mix together the banana ketchup, 7UP, lemon juice, soy sauce, vinegar, brown sugar, and garlic until the sugar has dissolved.
• Add the chicken pieces and toss. Cover the bowl or container or seal the bag and marinate in the refrigerator for at least 1 hour and preferably overnight.
• When you are ready to cook the meat, heat a grill pan over high heat or heat a charcoal or gas grill to medium.
• Reserving the marinade, thread 3 or 4 pieces of chicken on each skewer, letting the pieces touch slightly, and set them on a plate or baking sheet.
• Pour the marinade into a saucepan and bring it to a simmer over medium-high heat. Reduce the heat to medium and cook for 10 minutes; set it aside.
• Spray the pan or grill grate lightly with cooking spray. Place the skewers on the grill pan or grill and cook, turning them and basting them often with the heated marinade, until they are cooked through or the center of a piece of chicken registers 165°F (75°C) on an instant-read thermometer. This should take between 8 and 15 minutes, depending on your cooking surface. (Discard any leftover marinade.)
• Transfer to a platter and serve immediately, with sawsawan.

INIHAW NA LIEMPO (GRILLED PORK BELLY)

Steps:

• In a large nonreactive bowl, storage container, or ziplock bag, mix together the soy sauce, calamansi juice, garlic, and pepper.
• Add the pork belly slices, toss so they are well coated in the marinade, cover the bowl or container or seal the bag, and marinate in the refrigerator overnight.
• When you are ready to grill the pork, heat a gas or charcoal grill to medium or heat a grill pan or cast-iron skillet over medium-high heat.
• Discard the marinade and grill the pork slices, turning them once or twice, for 3 to 5 minutes, until they are cooked through and slightly charred around the edges. Transfer to a platter and serve with sawsawan or pinakurat.