Inasal, or inihaw, is a style of Filipino barbecue that features pork, chicken, or beef marinated in cane vinegar, soy sauce, calamansi or another citrus juice, garlic, ginger, lemongrass, spices, sugar and/or banana ketchup, and sometimes even Sprite or Coke! The meat is grilled over wood, charcoal, or on a gas grill and can be served as a snack, or as a complete meal with rice and vegetables alongside. Calamansi is a tiny citrus fruit grown in the Philippines–it’s floral and tart when green and becomes a bit sweeter as it ripens and turns yellow.

Quick Info

⏱️ 300 min • 🍽️ 4 servings • ⭐ 89%

Nutrition

632 cal • 46g protein • 23g carbs • 40g fat

Tags

[Dairy-Free] • [Appetizers] • [Dinner] • [Lunch] • [Sides] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• ¼ cup cane vinegar, such as Datu Puti, Marca Pina or Silver Swan, plus more for serving
• ½ cup soy sauce, such as Lauriat, Datu Puti, Silver Swan
• 4 tablespoons fresh calamansi juice or lemon juice
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 2 lemongrass stalks, cut into 2-inch pieces and smashed
• ¼–½ cup dark brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 pounds pork loin roast, shoulder/butt, or belly (with more meat than fat), sliced into strips about 2 inches long, 1 inch wide, and ¼ inch thick
• 1 tablespoon annatto or achiote powder
• ¼ cup canola oil or grapeseed oil, plus more for grilling
• ¼ cup banana ketchup, such as UFC brand or Jufran
• Steamed short-grain rice, for serving
• 16–20 sturdy bamboo skewers, soaked (wrap exposed tips in aluminum foil to prevent burning)

Instructions Preview

1. In a large bowl, mix together the cane vin…
2. Add the pork to the bowl with the marinade…
3. Make the basting sauce: In a small bowl, s…

…and 5 more steps

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Recipe by: Aleya Zenieris, Kiye Suzuki , Jun Tan • From: Tasty