Pinoy Pork BBQ with Calamansi Chimichurri

Pinoy Pork BBQ

1 kg pork bellysliced

1 ½ bottle (775 g) Banana Ketchup

3 cups brown sugar

6 garlic clovesminced

2 red onionschopped

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

Calamansi Chimichurri Sauce

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 to taste

¼ -1/2 cup olive oil

brown sugarto taste

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

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.

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

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.

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

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.

Drizzle some Chimichurri sauce on top of the pork belly then serve.

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Pinoy Pork BBQ with Calamansi Chimichurri