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Ingredients

1 kg MONTEREY PORK LIEMPO
3 tbsp calamansi juice
2 tbsp vinegar
1 tbsp patis
1 tsp ground pepper
2 tbsp chopped garlic
4 stalks tanglad or lemongrass, chopped
BASTING SAUCE:
1/2 cup STAR MARGARINE CLASSIC
1/4 cup atsuete seeds

Procedure

  1. Marinate liempo overnight in calamansi juice, vinegar, patis, pepper, garlic and tanglad. 
  2. For the basting sauce, heat margarine in pan, add atsuete seeds and cook until color comes out.
  3. Grill liempo over charcoal while basting with margarine mixture.  Cook until well-done. 

 Makes 4 servings.


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