LEA & PERRINS KITCHEN. All Rights Reserved by 
Adobong Liempo na Inihaw sa Sarap (Adobo Pork Belly Charbroiled in Delight)
Not your usual adobo or inihaw? It is adobo and inihaw in one. Try this for a change.
| Cuisine Type | Filipino |
|---|---|
| Meal Type | Pork |
| Product Type | Lea & Perrins Hot Pepper Sauce |
| Preparation Time | 5 mins |
| Cooking Time | 20 mins |
| Serves | 6 -7 |
Ingredients
| 1 kilo | pork liempo, sliced with each portion, weighing about 100 g. |
| 1 cup | native vinegar |
| 2 Tbsp | garlic, crushed |
| 3 pcs | bay leaves |
| 10 pcs | peppercorns |
| 2 Tbsp | Lea & Perrins Worcestershire Sauce |
| chicken stock | |
| A few fresh sili |
Procedures
- Place liempo in a large kawali, then add vinegar, garlic, bay laves peppercorns and Lea & Perrins Worcestershire Sauce.
- Mix and boil in moderate heat until pork is tender but not too soft. Continue cooking until dry and fat is beginning to appear and sizzle.
- Keep remaining sauce and remove pork from kawali to drain.
- In a live charcoal griller, broil the pieces of liempo, basting both sides with the sauce until brown and golden.
- Serve with atchara and garlic sauce.