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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	Lea & Perrins Hot Pepper Sauce, Lea & Perrins Worcestershire Sauce
Preparation Time	5 mins
Cooking Time	20 mins
Serves	6 -7

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

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.