"Inihaw Na Liempo & Ensaladang Talong" (Grilled Pork belly & Grilled Eggplant Salad)

Ingredients:

for the meat:

• 2 slabs (500-600 grams) pork belly (liempo), each cut into three
• salt and pepper
• 2 cloves garlic, pounded & finely minced
• 2 pcs kalamansi
• liquid seasoning or light soy sauce

for the salad:

• 2 large (about 400 grams) eggplant
• 3 large (150 grams) semi-ripe red tomatoes
• a tbsp of finely minced red onion
• salt and pepper

for the dip:

• kalamansi
• soy sauce
• hot chili pepper (labuyo)

Procedure:

Grill the eggplant or broil for 20 minutes at 475 fahrenheit, like I did. Cool. Peel off the skin. Chop into cubes. Put in a container. Coarsely chop the tomatoes, place where the eggplant is. Sprinkle the onion. Add salt and pepper to taste. Mix. Cover. Let it sit in the refrigerator until ready to serve.

Meanwhile, place the pork in a large bowl or tray. Sprinkle salt and pepper generously. Put the garlic evenly. Squeeze kalamansi on top, strain the seeds. Drizzle with liquid seasoning. Mix and mash thoroughly. Set aside.

Prepare the dip, squeeze kalamansi in a small bowl. Pour lightly with soy sauce. Add the hot chili pepper. Mash if you want it to be spicy.

Grill the pork until done. I grilled mine in a turbo broiler for 25-30 minutes at 350 fahrenheit. For easy eating, you can chop the pork before serving or serve it as it is.

Serve with lots of hot steaming white rice and the "ensaladang talong" that perfectly goes with it! (",)