Ingredients

Marinade

• 2 lbs pork shoulder or pork belly, sliced ½-inch thick

• ⅓ cup calamansi juice (or fresh lime juice as a substitute)

• ¼ cup cane vinegar or coconut vinegar

• ¼ cup soy sauce

• 1 head garlic, finely minced

• 1 medium red onion, finely minced

• 2 stalks lemongrass, tender inner portion finely chopped

• 2 tbsp brown sugar or coconut sugar

• 1 tbsp grated fresh ginger

• 1 tsp freshly ground black pepper

• 1 tsp annatto (achuete) oil or annatto powder mixed with oil

• 2 tbsp coconut oil

For Grilling

• Additional coconut oil for brushing

• Banana leaves (optional, for aroma and presentation)

Garnish (Optional)

• Grilled calamansi halves

• Sliced green onions

• Pickled green papaya or cucumber

Instructions

1. Marinate the Pork
   In a large bowl, combine all marinade ingredients. Add the pork slices and mix thoroughly to ensure even coating. Cover and marinate for a minimum of 4 hours, preferably overnight, under refrigeration.

2. Preheat the Grill Pan
   Place the Platinum Grill Pan over medium-high heat and allow it to preheat thoroughly. Lightly brush the surface with coconut oil.

3. Grill the Pork
   Remove pork from the marinade, allowing excess to drip off. Grill in batches, laying slices flat across the ridges. Cook for 4–5 minutes per side, achieving pronounced grill marks and caramelization. Avoid overcrowding to maintain proper searing.

4. Optional Banana Leaf Finish
   For added authenticity, line the grill pan with banana leaves during the final minute of cooking and return the pork briefly to infuse aroma.

5. Rest and Serve
   Allow the pork to rest for 3–5 minutes before serving to retain juices.