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Inihaw na Liempo

Name: Inihaw na Liempo
Prep time: PT20 minutes
Cook time: PT25-35 minutes
Total time: PT4 hours 55 minutes (includes marinating)
Yield: 6
Cuisine: Philippines
Ingredients: 1 kg Pork belly (Cut into 1-inch thick slices, about 1/2 inch thick is ideal for even cooking and good char.); 100 ml Soy sauce (Use a good quality Filipino or regular soy sauce.); 8 Calamansi (Juiced. If unavailable, substitute with 4 tablespoons of lime juice or lemon juice.); 10 cloves Garlic (Minced or finely grated.); 200 ml Sprite or 7-Up (This helps tenderize the pork and adds a subtle sweetness.); 1 teaspoon Black pepper (Freshly ground preferred.); 2 tablespoons Brown sugar (Optional, for a touch more caramelization and sweetness.)

Filipino Grilled Pork Belly

A quintessential Filipino BBQ staple, this Inihaw na Liempo features succulent pork belly marinated in a tangy and savory blend, then grilled to achieve a perfect char and smoky aroma. It's a crowd-pleaser for any gathering.

準備時間20 minutes

調理時間25-35 minutes

合計時間4 hours 55 minutes (includes marinating)

分量6

難易度Easy

2件の編集· Feb 8

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Inihaw na Liempo - Philippines traditional dish

🧂 材料

1 kg Pork belly(Cut into 1-inch thick slices, about 1/2 inch thick is ideal for even cooking and good char.)
100 ml Soy sauce(Use a good quality Filipino or regular soy sauce.)
8 Calamansi(Juiced. If unavailable, substitute with 4 tablespoons of lime juice or lemon juice.)
10 cloves Garlic(Minced or finely grated.)
200 ml Sprite or 7-Up(This helps tenderize the pork and adds a subtle sweetness.)
1 teaspoon Black pepper(Freshly ground preferred.)
2 tablespoons Brown sugar(Optional, for a touch more caramelization and sweetness.)

👨‍🍳 作り方

1
Prepare the marinade: In a large bowl or a resealable plastic bag, combine the soy sauce, calamansi juice, minced garlic, Sprite (or 7-Up), black pepper, and brown sugar (if using). Whisk or shake well to combine.
⏱️ 5 minutes
2
Marinate the pork belly: Add the pork belly slices to the marinade, ensuring each piece is well-coated. Cover the bowl or seal the bag, and refrigerate for at least 4 hours, or preferably overnight, for the best flavor penetration.
⏱️ 4 hours to overnight
3
Preheat your grill: Prepare your charcoal grill for medium-high heat. Aim for a temperature of approximately 200-230°C (400-450°F). If using a gas grill, preheat to the same temperature range. Ensure the grill grates are clean and lightly oiled to prevent sticking.
⏱️ 15 minutes
4
Grill the pork belly: Remove the pork belly from the marinade, letting any excess drip off. Discard the used marinade. Place the pork belly slices on the preheated grill. Grill for about 12-18 minutes per side, or until the pork is cooked through and has developed a beautiful char. Look for deep brown, almost black, caramelized edges and a slightly crispy exterior.
⏱️ 25-35 minutes
5
Rest and serve: Once grilled to perfection, remove the pork belly from the grill and let it rest on a clean cutting board for about 5-10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat. Slice the liempo against the grain into bite-sized pieces. Serve hot with steamed rice and your favorite sawsawan (dipping sauce), such as soy sauce with calamansi and chili, or vinegar with garlic and onions.
⏱️ 10 minutes

調理履歴を記録する

💡 プロのコツ

✓The Sprite or 7-Up acts as a tenderizer due to its carbonation and sugar content, and also aids in caramelization.
✓Don't be afraid of a good char! The slightly burnt, crispy edges are highly prized and contribute significantly to the smoky flavor.
✓Serve with a traditional 'sawsawan' (dipping sauce). A simple mix of soy sauce, calamansi juice, and chopped chilies is classic. Another popular option is a spiced vinegar dip.
✓For even cooking, try to ensure your pork belly slices are of uniform thickness.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Experiment with different marinades by adding ingredients like ginger, onion, honey, or even a touch of fish sauce.
If grilling is not an option, you can achieve a similar result by oven-roasting the marinated pork belly at 200°C (400°F) until cooked through and slightly caramelized, finishing under the broiler for char.
Add a pinch of red pepper flakes to the marinade for a spicy kick.