Many friends have requested that we share our very own special version of the Barbeque Marinade. We are often tasked to prepare this recipe in our barbeque gatherings. Our friends must have really liked it because it’s always a hit and the first dish to run out, too. In a couple of minutes, it’s gone. Nada! We’re just glad they love it and that Mom and Dad must be really proud.
It’s very easy to prepare. Just follow the exact portions of the ingredients which we have listed here. The preparation is a breeze and would usually take less than 15 minutes.
Another tip is to gently massage the mix/marinade into the pork belly and then refrigerate for at least 10 hours or up to overnight. This will enable the ingredients to be absorbed well by the meat.
While it is called Ilonggo-Style Barbeque Marinade, apparently, none of the ingredients specifically come from Iloilo or Bacolod. You can easily find all these ingredients in the supermarket. In fact, the only Ilonggo element here is us—true-blue Ilonggos. By religiously following the portions indicated, the fusion of ingredients will make it taste like how the Ilonggos would want their BBQs. We certainly hope that you can try to replicate this recipe. Try it in your next BBQ Party; and, if you love it, share this recipe to your friends as well.
Ilonggo-Style Barbeque Marinade
4 large garlic cloves, peeled and coarsely chopped
¼ cup or 4 teaspoons dark brown sugar
¼ cup soy sauce
½ cup cane vinegar
350ml barbeque sauce
5-10 pieces laurel leaves
¼ cup calamansi, freshly squeezed (15-20 pieces)
2-4 tablespoons black pepper, freshly ground
4 kilograms pork belly
Mix everything in a large tray. Loosely cover with a cling wrap, refrigerate for at least 10 hours or overnight before Barbequing.
Share your recipes to us! Email them to: eugephemisms @ gmail . com
Photo Credit: Faye Dy-Liacco