LIEMPO INASAL STYLE

Ingredients:

1

kg

MONTEREY PORK LIEMPO

MARINADE:

3	tbsp	calamansi juice
2	tbsp	vinegar
1	tbsp	patis
1	tsp	pepper
2	tbsp	chopped garlic
4	stalks	tanglad or lemongrass, chopped

BASTING PASTE:

1/2	cup	STAR MARGARINE CLASSIC
1/4	cup	atsuete seeds

Procedure:

Marinate liempo overnight in calamansi juice, vinegar, patis, pepper, garlic and tanglad.
For the basting sauce, heat margarine in a pan, then add atsuete seeds and cook until color comes out. Strain then set aside. Discard achuete seeds.
Grill liempo over charcoal while basting with margarine mixture. Cook until well-done.

Makes 4 servings.

Basting Sauce: STAR MARGARINE CLASSIC, atsuete seeds

Share This Recipe

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.