Filipino Pork Inasal
featured in We Bet You'll Finish These All By Yourself!
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.
Tasty Team
May 02, 2022
Total Time
5 hr
5 hr
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Total Time
5 hr
5 hr
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Ingredients
for 4 servings
- ¼ cup sugar cane vinegar (60 mL), such as Datu Puti, Marca Pina or Silver Swan, plus more for serving
- ½ cup soy sauce (120 mL), such as Lauriat, Datu Puti, Silver Swan
- 4 tablespoons lemon juice, fresh calamansi juice
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 2 stalks lemongrass, cut into 2-inch (5 cm) pieces and smashed
- ½ cup dark brown sugar (100 g)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 lb pork loin roast (910 g), shoulder/butt, or belly (with more meat than fat), sliced into strips about 2 inches (5 cm) long, 1 inch (2.54 cm) wide, and ¼ inch (6 mm) thick
Basting Sauce
- 1 tablespoon achiote
- ¼ cup canola oil (60 mL), or grapeseed oil, plus more for grilling
- ¼ cup banana ketchup (60 g), such as UFC brand or Jufran
- short grain rice, steamed, for serving
Special Equipment
- 16 bamboo skewers, soaked (wrap exposed tips in aluminum foil to prevent burning)
Nutrition Info
- Calories 743
- Fat 52g
- Carbs 24g
- Fiber 12g
- Sugar 19g
- Protein 46g
Estimated values based on one serving size.
Preparation
- In a large bowl, mix together the cane vinegar, soy sauce, calamansi juice, ginger, garlic, lemongrass, sugar, salt, and pepper. Stir until the sugar and salt have dissolved.
- Add the pork to the bowl with the marinade and toss with your hands or spatula to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Make the basting sauce: In a small bowl, stir together the annatto powder, canola oil, and banana ketchup.
- Preheat the grill to medium heat.
- Thread 4–5 pieces of marinated pork (about 2 ounces) onto each skewer.
- Use a clean cloth or paper towel dipped in canola oil to lightly grease the grill grates. Place the pork skewers on the grill and cook for 5–6 minutes per side, brushing with the basting sauce after turning, until the internal temperature is between 145°F and 160°F, 10–12 minutes total.
- Serve the pork inasal hot with steamed rice and cane vinegar, if desired.
- Enjoy!
Ingredients
for 4 servings
- ¼ cup sugar cane vinegar (60 mL), such as Datu Puti, Marca Pina or Silver Swan, plus more for serving
- ½ cup soy sauce (120 mL), such as Lauriat, Datu Puti, Silver Swan
- 4 tablespoons lemon juice, fresh calamansi juice
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 2 stalks lemongrass, cut into 2-inch (5 cm) pieces and smashed
- ½ cup dark brown sugar (100 g)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 lb pork loin roast (910 g), shoulder/butt, or belly (with more meat than fat), sliced into strips about 2 inches (5 cm) long, 1 inch (2.54 cm) wide, and ¼ inch (6 mm) thick
Basting Sauce
- 1 tablespoon achiote
- ¼ cup canola oil (60 mL), or grapeseed oil, plus more for grilling
- ¼ cup banana ketchup (60 g), such as UFC brand or Jufran
- short grain rice, steamed, for serving
Special Equipment
- 16 bamboo skewers, soaked (wrap exposed tips in aluminum foil to prevent burning)
Nutrition Info
- Calories 743
- Fat 52g
- Carbs 24g
- Fiber 12g
- Sugar 19g
- Protein 46g
Estimated values based on one serving size.
Preparation
- In a large bowl, mix together the cane vinegar, soy sauce, calamansi juice, ginger, garlic, lemongrass, sugar, salt, and pepper. Stir until the sugar and salt have dissolved.
- Add the pork to the bowl with the marinade and toss with your hands or spatula to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Make the basting sauce: In a small bowl, stir together the annatto powder, canola oil, and banana ketchup.
- Preheat the grill to medium heat.
- Thread 4–5 pieces of marinated pork (about 2 ounces) onto each skewer.
- Use a clean cloth or paper towel dipped in canola oil to lightly grease the grill grates. Place the pork skewers on the grill and cook for 5–6 minutes per side, brushing with the basting sauce after turning, until the internal temperature is between 145°F and 160°F, 10–12 minutes total.
- Serve the pork inasal hot with steamed rice and cane vinegar, if desired.
- Enjoy!
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