Name: Pinoy Pork BBQ with Calamansi Chimichurri
Prep time: 5 h
Cook time: 15 min
Total time: 5 h 15 min
Yield: 4 servings
Ingredients: 1 kg pork belly; 1 ½ bottle (775 g) Banana Ketchup; 3 cups brown sugar; 6 garlic cloves; 2 red onions; 2 cups lemon-lime soda; ½ cup white vinegar; 2 tbsp spanish paprika; ½ cup worcestershire sauce; 1 tbsp garlic powder; 1 tbsp chili pepper; ¼ tsp cumin; 3 garlic cloves; ½ tsp rock salt; 1 cup flatleaf parsley; 1 cup cilantro; 3 tbsp calamansi juice; ¾ cup calamansi concentrate; ¼ cup apple cider vinegar; 1 tsp red pepper flakes; salt and black pepper; ¼ -1/2 cup olive oil; brown sugar

1

Mix the banana ketchup, brown sugar, garlic, onions, lemon-lime soda, white vinegar, Spanish paprika, Worcestershire sauce, garlic powder, chili pepper, and cumin in a large bowl

2

Rub the wet marinade all over the pork slices. Cover it with cling wrap and let it marinade for at least 5 hours or overnight.

3

Using a mortar and pestle, toss in the garlic, sprinkle some coarse salt, and pound until you form a garlic paste.

4

Using a food processor pulse together the garlic, parsley, cilantro, calamansi concentrate, calamansi juice, apple cider vinegar, red pepper flakes.Season with salt and ground black pepper according to taste.

5

Gradually add the olive oil in while the sauce is being mixed. Let the sauce settle for at least 2 hours.

6

When ready to cook the marinated pork belly slices in a well-oiled pan over medium-high heat. Let the pork cook for about 5-7 minutes flipping on the meat halfway. You may drizzle more of the marinade during the cooking process. Remove from heat when the pork has cooked thoroughly.

7