Barbecued Pork Liempo with Beer is almost the same as the pork barbecue in bamboo skewers that we all knew. The only difference is the whole slices of pork belly is bigger and does not require bamboo skewers since a pair of tongs will do the job of turning the liempo while grilling and basting. In making barbecue marinade, I always add onion aside from the usual garlic because for me it taste better. I always think that garlic and onion are perfect combination whether it is sauteing or marinating. And the marinade on this recipe has beer to enhance the flavor and tenderize the meat.

Also, with regards to barbecue marinade, when I’m feeling lazy I always resort to buying a commercial ready to use marinade. But I always experience burning the meat quickly and having a lot of burned marinade deposit on the grill. Probably the mixture contains too much sugar and the garlic and onion are pureed with the marinade. But I seldom experience it on a home made barbecue marinade like the recipe below.