Chicken and Pork Inasal
By: Gio Ray Mangaya-ay
Published: Tuesday, November 8, 2011 - 6:04pm

Ingredients




6 – 8 pieces chicken leg and thigh + 1 kg pork belly
Marinade:
3 bulbs garlic (minced; you can use a food processor)
a 3 inch knob of ginger (minced; you can use a food processor)
juice of 4 lemons
3 / 4 cup vinegar (I used apple cider vinegar)
2 tablespoons rock salt
1 tablespoon freshly cracked pepper
1 lemongrass/tanglad stalk, roughly chopped
1 tablespoon sugar
for the Achuete – Margarine mix
1/4 cup vegetable oil
3-4 tablespoons annatto/achuete seeds
1 small tub Star Margarine (get the smallest tub out there)
two spoonfuls of the garlic and ginger used in the marinade
1/2 tablespoon freshly cracked pepper

Preparation

1 for the achuete-margarine mix: 2 In a small saucepan, heat the oil. Add the achuete seeds and allow oil to color. Once the desired rich orange color is achieved, remove from heat. 3 Strain the oil into a cup to remove the seeds. 4 Using the same pan, melt the margarine until hot and frothy. 5 Add the garlic and ginger and allow to toast. Add the pepper. 6 When done, remove from heat and use it for basting the meat. 7 Marinade and Grilling: 8 Mix all the marinade ingredients together and adjust taste to your preference. 9 Add the meat and marinade for at least two hours or overnight. 10 Grill the meat, alternately basting with the achuete-margarine mix and the marinade. Be careful not to let the meat burn. 11 Serve with a steaming cup of rice. Dipping sauce (soy sauce, vinegar, chili) is optional. Enjoy!

About

Classic Filipino - an homage to Bacolod's authentic inasal - succulent, savory, sour, garlicy