Ideally, the inihaw na baboy should be flavorful and juicy. To be delicious, it should also be moist and tasty on the inside, just as it is on the exterior. It is also a broad word that refers to any grilled pork cut, whether it be pork chops, pig loin, or pork belly, among other things.
Making Inihaw na Baboy may seem like a painless task to most people; some would rub salt all over the meat and throw it on the grill right away. While we are all free to hold our own beliefs and opinions, we recommend that you go the extra mile by making your grilled pork dish stand out from the crowd.
The following methods may be used to achieve this; have full and proper components for the marinade and basting sauce, allowing for more time to marinate and grill the pork, and maintaining precise control over the heat to guarantee that the meat is cooked perfectly. Of course, a tasty dipping sauce is always a plus!
Here is how to marinate Inihaw na Baboy:
There were no exceptions in this dish, which began with a marinade representing Filipino tastes by combining vinegar and soy sauce with sweeteners—sugar and Sprite—and garlic, salt, and pepper to create an unforgettable flavor experience. You may also experiment with other ingredients such as banana catsup, liquid spice, and even calamansi.
Place the pork in a plastic bag and add the marinade. Seal the bag and set it aside. Often, marinating the pork for many hours or overnight is required, but this is such a powerful combination that it can be done in an hour or two and still taste fantastic. Inihaw na Baboy is now ready to be barbecued over a charcoal grill!