Inihaw na Baboy

Barbecue Pork Belly with Kalamansi, Banana Ketchup and Cola

Inihaw na Baboy literally translates to grilled pork. There are many variations to this popular Filipino dish. The “Inihaw” (grilled/bbq) word can be used for other meat or seafood too. So, for example Inihaw na Manok – Grilled Chicken. 

This pork barbeque is a perfect balance of sweet, tangy and savoury. It will leave you wanting more and a crowd pleaser!

This particular recipe stands out to me because it has cola, banana ketchup and kalamansi. 

Three ingredients you don’t think would go together, especially if you’re not Filipino. BUT trust me when I say they absolutely go together and this combo is delicious!

If you want to make your own banana ketchup you can find the recipe here or you can buy it in a Filipino store. 

Pro Tip

To avoid burning the pork before it’s cooked, make a lot of marinade without sugar and leave some for basting. 

Marinate the pork with the marinade without sugar and add sugar to the basting sauce. Baste the pork when it’s nearly cooked. 

This way you will get a perfect sweet char but not burnt.

What is Kalamansi?

Did you know if you put kumquat and mandarin orange together you get kalamansi?

It’s mind blowing that 2 delicious citrus fruits made a perfect lime together. 

This hybrid is called Kalamansi it’s a small, sour citrus fruit, also known as Philippine lime or calamondin. Its native to the Philippines and surrounding areas in Southeast Asia. 

It has similar flavors to a mandarin orange but is as sour as much as it is sweet. Balance! The calamansi has a distinct sugary citrus scent but with an orange-like aroma and a hint of lime. The juice is tarty and lightly sweet.

Kalamansi is a key ingredient in Filipino cuisine and is used in various condiments, beverages, dishes, marinades, desserts and preserves.