LIEMPO INASAL STYLE

Ingredients:

1

kg

MONTEREY PORK LIEMPO

MARINADE:

2	tbsp	vinegar
1	tbsp	patis
1	tsp	pepper
6	pc (78 g)	calamansi, juice squeezed (3 tbsp)
6		cloves garlic, chopped (2 tbsp)
2	stalks (150 g)	tanglad or lemon grass, use white bulbs only, chopped

BASTING SAUCE:

1/2	cup	STAR MARGARINE CLASSIC
1/4	cup (106 g)	atsuete seeds

Procedure:

Marinate liempo overnight in calamansi juice, vinegar, patis, pepper, garlic and tanglad.
For the basting sauce, melt margarine in a pan, and 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.

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