Chicken and Pork Inasal
Ingredients
6 – 8 pieces chicken leg and thigh + 1 kg pork belly
Marinade:
3 bulbs garlic (minced; you can use a food processor)
a 3 inch knob of ginger (minced; you can use a food processor)
juice of 4 lemons
3 / 4 cup vinegar (I used apple cider vinegar)
2 tablespoons rock salt
1 tablespoon freshly cracked pepper
1 lemongrass/tanglad stalk, roughly chopped
1 tablespoon sugar
for the Achuete – Margarine mix
1/4 cup vegetable oil
3-4 tablespoons annatto/achuete seeds
1 small tub Star Margarine (get the smallest tub out there)
two spoonfuls of the garlic and ginger used in the marinade
1/2 tablespoon freshly cracked pepper
Preparation
1
for the achuete-margarine mix:
2
In a small saucepan, heat the oil. Add the achuete seeds and allow oil to color. Once the desired rich orange color is achieved, remove from heat.
3
Strain the oil into a cup to remove the seeds.
4
Using the same pan, melt the margarine until hot and frothy.
5
Add the garlic and ginger and allow to toast. Add the pepper.
6
When done, remove from heat and use it for basting the meat.
7
Marinade and Grilling:
8
Mix all the marinade ingredients together and adjust taste to your preference.
9
Add the meat and marinade for at least two hours or overnight.
10
Grill the meat, alternately basting with the achuete-margarine mix and the marinade. Be careful not to let the meat burn.
11
Serve with a steaming cup of rice. Dipping sauce (soy sauce, vinegar, chili) is optional. Enjoy!
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About
Classic Filipino - an homage to Bacolod's authentic inasal - succulent, savory, sour, garlicy
Other Names:
chicken inasal, pork inasal, inasal, bacolod chicken and pork inasal, barbecue, chicken barbecue, pork barbecue
Yield:
6 - 8 servings
Added:
Tuesday, November 8, 2011 - 6:04pm
