Robata-Style Lechon Belly Adobo
A gluten-free twist on the classic Filipino dish, this Robata-style recipe uses a flavorful adobo sauce to marinate tender lechon belly.
Ingredients
- ●1 lb Lechon belly
- ●1 cup Coconut vinegarAdjust to taste
- ●1/4 cup Peanut oil
- ●2 OnionChopped
- ●4 cloves GarlicMinced
- ●1 tsp Black pepperGround
Instructions
- 1
Preheat your grill to medium-high heat.
- 2
In a blender or food processor, combine coconut vinegar, peanut oil, onion, garlic, and black pepper.
- 3
Blend until smooth and adjust seasoning to taste.
- 4
In a large bowl, whisk together the blended sauce, lechon belly, and a pinch of salt.
- 5
Cover and refrigerate for at least 2 hours or overnight.
- 6
Preheat your grill to medium-high heat.
- 7
Remove the lechon belly from the marinade, letting any excess liquid drip off.
- 8
Grill the lechon belly for 5-7 minutes per side, or until caramelized and cooked through.
- 9
Transfer the lechon belly to a cutting board and let rest for 5 minutes before slicing.
- 10
Serve with steamed rice and your favorite Filipino sides.