This grilled litson baka uses an overnight lemongrass-soy marinade, a hot sear, and indirect charcoal heat for tender slices with a savory-sweet dipping sauce.
1 hour 30 minutes · Serves 8
Ingredients for Copycat Andok’s Litson Baka
1 1/2 kilograms prime rib roast, divided into two 750-gram sections
3 lemongrass stalks
8 cloves garlic, peeled
2 tablespoons minced ginger
2 tablespoons brown sugar
6 tablespoons soy sauce
2 tablespoons Knorr liquid seasoning
2 tablespoons calamansi or lemon juice
1/4 cup oil
3/4 cup water
1 tablespoon freshly ground black pepper
Salt, to taste
1/4 cup cane vinegar
1/2 cup sweet chili sauce
How to cook Copycat Andok’s Litson Baka
1.Make the serving sauce by mixing the cane vinegar and sweet chili sauce in a small bowl; set aside.
2.Blend the lemongrass, garlic, ginger, brown sugar, soy sauce, Knorr liquid seasoning, calamansi or lemon juice, oil, water, and black pepper until smooth, then season the marinade with salt to taste.
3.Place the beef sections in a resealable bag, pour in the marinade, coat the meat completely, seal, and refrigerate overnight.
4.Take the beef out of the refrigerator 1 hour before cooking; drain it on a rack, reserve the marinade for basting, and pat the meat dry with paper towels.
5.Prepare a hooded charcoal grill for indirect cooking by placing the coals on one side; while it heats, set a heavy pan over very high heat and sear the beef on all sides until browned and crusty, about 3 to 4 minutes per side.
6.Move the beef to the side of the grill without coals, cover, and keep the grill around 190C; cook for 45 to 50 minutes, brushing with reserved marinade every 15 minutes for a total of 3 bastes.
7.Remove the beef from the heat and rest it for 15 minutes, then slice thinly and serve with the vinegar-sweet chili sauce.
