Let’s face it, Andok’s hit a goldmine with their Litson Baka. What started as another menu item turned into a social media sensation, with Filipinos waiting over an hour just to get a taste. Instead of selling traditional whole roasted calf, Andok’s genius move was offering affordable 450g portions at ₱350 each.
While the hype is real, not everyone can get their hands on it (myself included, being 8,000 kilometers away!). That’s why I reverse-engineered this recipe based on customer reviews describing its sweet, charred, tender, and smoky goodness.
The secret? A flavor-packed marinade featuring classic Pinoy ingredients and that unmistakable hit of Knorr seasoning.
Why You’ll Love This Recipe
- Restaurant-quality taste at home
- Perfect balance of Filipino herbs and spices
- Tender, juicy meat with a smoky char
- Versatile serving options
- Budget-friendly alternative to restaurant versions
- Make-ahead friendly
Andoks Litson Baka Recipe (Filipino Grilled Prime Rib)
Equipment
- Hooded Charcoal Grill (Grill na may takip) For achieving authentic smoky flavor
- Meat Thermometer (Termometro ng karne) For precise cooking temperature
- Heavy-Bottom Pan (Makapal na kawali) For initial searing
- Blender For marinade preparation
- Wire rack (Parilya) For draining excess marinade
- Basting Brush (Brush para sa pagpapahid) For applying marinade while cooking
- Sharp knife [Matalas na kutsilyo] For thin slicing
- Large Ziplock Bags For marinating
- Aluminum foil For resting the meat
Ingredients
For the Beef
- 1½ kg prime rib roast divided into two 750g sections (“Prime rib” o “Tadyang ng baka”)
For the Marinade (Pang-iwi)
- 3 stalks lemongrass Tanglad
- 8 cloves garlic peeled (Bawang)
- 2 tbsp minced ginger Luya
- 2 tbsp brown sugar Asukal na pula
- 6 tbsp soy sauce Toyo
- 2 tbsp Knorr liquid seasoning
- 2 tbsp calamansi or lemon juice Kalamansi o katas ng limon
- ¼ cup oil Langis
- ¾ cup water Tubig
- 1 tbsp freshly ground black pepper Dinurog na paminta
- Salt to taste Asin
For the Dipping Sauce (Sawsawan)
- ¼ cup cane vinegar Suka
- ½ cup sweet chili sauce Matamis na siling sawsawan
Instructions
- Remove beef from refrigerator 1 hour before cooking to reach room temperature. (Ilabas ang karne sa ref isang oras bago lutuin.)
- In a blender, combine lemongrass (tanglad), garlic (bawang), ginger (luya), brown sugar (asukal na pula), soy sauce (toyo), Knorr seasoning, calamansi juice, oil, water, and black pepper. Blend until smooth. Add salt to taste. (I-blend ang lahat ng sangkap ng marinade maliban sa asin hanggang maging smooth. Timplahan ng asin.)
- Place beef in ziplock bag, pour marinade ensuring full coverage. Refrigerate overnight. (Ilagay ang karne sa ziplock bag at ibuhos ang marinade. Ilagay sa ref magdamag.)
- Make dipping sauce by combining cane vinegar and sweet chili sauce. Set aside. (Ihalo ang suka at matamis na sili para sa sawsawan. Itabi.)
- Drain marinated beef on wire rack. Pat dry with paper towels. Reserve marinade. (Patuyuin ang karne sa wire rack. Punasan ng paper towel. Itabi ang marinade.)
- Heat charcoal grill to 190°C (375°F). Ensure coals are on one side for indirect cooking. (Ihanda ang uling sa grill, 190°C ang init.)
- Heat heavy pan on high. Sear beef 3-4 minutes per side until brown. (Initin ang kawali. I-sear ang karne hanggang maging brown.)
- Transfer beef to grill’s cool side. Cover and cook 45-50 minutes, basting with reserved marinade every 15 minutes. (Ilipat sa gilid ng grill na walang uling. Takpan at lutuin, pahiran ng marinade tuwing 15 minuto.)
- Rest meat 15 minutes before slicing thinly against the grain. Serve with dipping sauce. (Pahingahin ang karne bago hiwaing manipis. Ihain kasama ng sawsawan.)
- For no hooded grill: Cook in oven at 190°C. After cooking, smoke with wood chips in covered container 15 minutes. (Kung walang grill na may takip: Lutuin sa oven. Pagkatapos, usukan gamit ang wood chips sa saradong lalagyan.)
Tips from Lola’s Kitchen
- Bruise lemongrass before blending for more flavor
- Don’t skip the searing step – it creates a flavorful crust
- Let meat rest properly to retain juices
- Slice against the grain for maximum tenderness
- Save marinade drippings for extra sauce
Traditional Serving Suggestions
- With steamed rice (Kanin)
- With pickled papaya (Atchara)
- As pulutan with ice-cold beer
- In Filipino bread rolls (Pan de sal)
- With garlic rice (Sinangag)
Troubleshooting
- Tough meat: Didn’t rest long enough or sliced with the grain
- Too salty: Reduce soy sauce and Knorr seasoning
- Not smoky enough: Add more wood chips while grilling
- Too dry: Internal temperature too high, use thermometer next time
Ingredient Alternatives
- Prime rib → Ribeye or top sirloin
- Lemongrass → Lemon zest + citronella oil
- Calamansi → Lemon or lime juice
- Knorr seasoning → Maggi seasoning or extra soy sauce
- Sweet chili sauce → Mixture of sugar, vinegar, and chili flakes
Storage & Reheating
- Refrigerate: Up to 4 days in airtight container
- Freeze: Up to 3 months, wrapped well
- Reheat: Steam or microwave with damp paper towel
- Best served: Fresh off the grill
Variations
- Spicy Version
- Add bird’s eye chilies to marinade
- Increase black pepper
- Include chili flakes in sauce
- Sweet Style
- Double brown sugar
- Add honey to marinade
- Use sweet soy sauce (Toyomansi)
- Herb-Forward
- Add fresh oregano
- Include bay leaves
- Mix in fresh basil
FAQs
Q: Can I cook this entirely in the oven? A: Yes, cook at 190°C (375°F) for the same time, then finish under the broiler for char. Q: How do I know when it’s done? A: Internal temperature should reach 63°C (145°F) for medium-rare. Q: Can I marinate longer than overnight? A: Up to 24 hours maximum to prevent meat from becoming mushy. Q: Why divide into two portions? A: For even cooking and easier handling on the grill. Q: Can I use this marinade for other meats? A: Yes, works well with pork or chicken, adjust cooking times accordingly.
Nutrition
The Story Behind Andoks Litson Baka
In the bustling streets of Metro Manila, the enticing aroma of charcoal-grilled meats has long been a cornerstone of Filipino street food culture. Among these beloved offerings, Litson Baka stands as a testament to Filipino culinary innovation, transforming the traditional whole roasted calf into an accessible everyday luxury.
While lechon baka (roasted calf) has been a special occasion dish for generations, modern interpretations like Andok’s version have revolutionized its accessibility. The dish combines Chinese-influenced soy marinades with native Filipino ingredients like lemongrass (tanglad) and calamansi, reflecting the archipelago’s rich history of cultural fusion.
The true genius of contemporary Litson Baka lies in its portion size. Traditional lechon baka required communities to gather for feasts, but today’s version offers the same flavors in convenient individual servings. The marinade penetrates deeply into the beef, creating layers of umami while the charcoal grilling imparts that distinctive smoky flavor that Filipinos associate with festive occasions.
What sets this dish apart is its unique cooking method – the initial sear seals in the juices, while slow cooking over indirect heat ensures tenderness. The constant basting with marinade creates a glossy exterior that caramelizes beautifully, giving the meat its signature sweet-savory profile that has captivated food enthusiasts across social media platforms.
Modern Litson Baka represents the evolution of Filipino cuisine, where traditional techniques meet contemporary convenience without sacrificing the depth of flavor that makes our dishes globally renowned. Its viral success on social media platforms demonstrates how classic Filipino flavors continue to resonate with new generations of food lovers.
