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Inihaw na Liempo
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.
๐ง ์ฌ๋ฃ
- 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.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
โฑ๏ธ 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.
โฑ๏ธ 4 hours to overnight - 3
Preheat your grill: Prepare your charcoal grill for medium-high heat. Aim for a temperature of approximately 200-230ยฐC (400-450ยฐF). If using a gas grill, preheat to the same temperature range. Ensure the grill grates are clean and lightly oiled to prevent sticking.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 10 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe Sprite or 7-Up acts as a tenderizer due to its carbonation and sugar content, and also aids in caramelization.
- โDon't be afraid of a good char! The slightly burnt, crispy edges are highly prized and contribute significantly to the smoky flavor.
- โServe 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.
- โFor even cooking, try to ensure your pork belly slices are of uniform thickness.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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 200ยฐC (400ยฐF) 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.