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.
🧂 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.)
👨🍳 Instructions
- 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
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.