Making this dish is really easy. I simply marinated the belly strips in dry white wine and ginger juice (smash a thumb-size piece of gingerroot then squeeze to get the juice). Just before grilling remove belly strips from the marinade and pat dry with paper towels. Season with salt and freshly ground black pepper. That’s it.
For the sauce, simply mix lemon juice (I used calamansi) with soy sauce, then add a dash of sugar. If you want it a bit spicy, add a few slices of red chili. Enjoy!
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