Inihaw na liempo was always our go-to recipe whenever we had a weekend swimming or beach outing. I can still remember the mouthwatering aroma of perfectly charred pork belly through the air as my tatay expertly grilled each piece to juicy perfection.
The secret lies in our family’s special marinade: a magical blend of tangy calamansi, savory patis, and aromatic garlic that transforms simple pork belly into an irresistible dish that has everyone asking for seconds.
I’m excited to share our version of this Filipino grilled pork belly that has been a constant star at our family gatherings, from simple weekend barbecues to grand celebrations.
Why You’ll Love This Recipe
- Perfect char-grilled flavor with a balanced sweet-savory taste
- Incredibly tender and juicy meat
- Simple ingredients you can find in Asian markets
- Versatile – great for family dinners or large gatherings
- Make-ahead friendly
- Authentic Filipino taste that reminds you of home
- Perfect for boodle fights and family celebrations
Inihaw na Liempo (Filipino Grilled Pork Belly)
Equipment
- Grill (gas or charcoal) for achieving that perfect char
- Meat thermometer ensures proper doneness (70°C/160°F)
- Large mixing bowl for marinating
- Tongs for handling meat safely
- Basting brush for applying sauce while grilling
- Small saucepan for reducing marinade
- Sharp knife for slicing meat
- Cutting board for preparation
- Airtight container or zip-lock bags for marinating
Ingredients
For the Marinade
- 2 pounds pork belly liempo, cut into ½-inch thick slices
- ½ cup calamansi juice kalamansi
- ¼ cup fish sauce patis
- 1 head garlic minced (bawang)
- 2 Thai chili peppers minced (siling labuyo)
- 2 tablespoons brown sugar asukal na pula
- 1 teaspoon salt asin
- ½ teaspoon black pepper paminta
- 2 tablespoons oyster sauce sarsa ng talaba
- 1 tablespoon canola or sesame oil
For the Spiced Vinegar Dip (Sawsawan)
- 1 cup white vinegar suka
- 4 cloves garlic minced (bawang)
- ½ onion finely chopped (sibuyas)
- 2 Thai chili peppers chopped (siling labuyo)
- ½ teaspoon salt asin
- ¼ teaspoon freshly ground pepper paminta
Instructions
- In a large bowl, combine kalamansi juice, patis (fish sauce), minced bawang (garlic), chopped siling labuyo (Thai chili peppers), brown sugar, asin (salt), and paminta (pepper). Mix well until the sugar completely dissolves. This is your pinaghalong pampalasa (marinade mixture).
- Add the sliced pork belly to the marinade and massage the meat well to ensure even coating. Transfer everything to a sealed container or resealable bag. Let the meat marinate in the refrigerator for 4-8 hours, occasionally turning to ensure even absorption. Avoid marinating longer as the acids can make the meat too soft.
- When ready to cook, remove the meat from the refrigerator 30 minutes before grilling to let it come to room temperature. Reserve about 1 cup of the marinade for basting. Heat your grill to medium-high heat (375°F/190°C). While waiting, combine the reserved marinade with oyster sauce and oil in a small pan, then bring to a boil for 3-5 minutes until slightly reduced. This will be your pamahid (basting sauce).
- Oil your grill grates well to prevent sticking. Place the marinated pork belly pieces on the hot grill and cook for 2-3 minutes on each side until nice grill marks appear. Once the meat starts to lose its pink color, begin basting with your reduced marinade mixture. Continue grilling for another 4-5 minutes per side, basting occasionally, until the pork is cooked through and reaches an internal temperature of 160°F (70°C).
- Transfer the inihaw na liempo to a clean plate and let it rest for 5 minutes – this step is important to keep the meat juicy. While waiting, prepare your sawsawan (dipping sauce) by combining suka (vinegar), minced garlic, chopped sibuyas (onions), chopped siling labuyo, salt, and pepper in a small bowl.
- Slice the meat against the grain into serving pieces and arrange on a banana leaf-lined platter. Serve immediately with the spiced vinegar dipping sauce and hot steamed rice. For best results, enjoy while the meat is still mainit-init (hot) and the fat is still slightly crispy.
Tips from Lola’s Kitchen
- Use pork belly with even fat distribution for the best results
- Score the fat cap in a diamond pattern for better marinade absorption
- Don’t skip the resting period – it keeps the meat juicy
- Grill on banana leaves for extra aroma (optional)
- Keep a spray bottle of water handy for flare-ups
- Use charcoal if possible for authentic smoky flavor
Nutrition
Traditional Serving Suggestions
- Serve with steamed white rice (kanin)
- Accompany with green mango salad (ensaladang mangga)
- Include grilled vegetables (inihaw na gulay)
- Pair with ice-cold beer or coconut water
- Essential for boodle fights
- Perfect with Filipino pickled vegetables (atchara)
Troubleshooting
- If meat is tough: Slice against the grain and ensure proper thickness
- If burning occurs: Lower heat and raise grilling height
- If too salty: Reduce marination time or fish sauce amount
- If not enough char: Increase heat during final grilling stage
- If too dry: Check internal temperature earlier and baste more frequently
Ingredient Alternatives
- Calamansi juice → Lemon juice or lime juice (1:1 ratio)
- Fish sauce → Light soy sauce + anchovy paste
- Thai chilies → Bird’s eye chilies or red pepper flakes
- Brown sugar → Palm sugar or regular sugar
- Oyster sauce → Hoisin sauce or thick soy sauce
Storage & Reheating
Storage
- Refrigerator: 3 days in airtight container
- Freezer: Up to 2 months (raw marinated or cooked)
- Sauce: 1 week refrigerated
Reheating
- Oven: 350°F (175°C) for 7-10 minutes, wrapped in foil
- Air Fryer: 375°F (190°C) for 5-6 minutes
- Grill: 2-3 minutes per side over medium heat
- Microwave: Last resort, 1-2 minutes with damp paper towel cover
Variations
- Spicy Version: Double the chili peppers
- Sweet Style: Add honey or pineapple juice to marinade
- Herb-infused: Add lemongrass and kaffir lime leaves
- Coffee-rubbed: Add ground coffee to dry ingredients
- Coconut: Use coconut vinegar in marinade
Frequently Asked Questions
Q: Can I make this in the oven? A: Yes, bake at 375°F (190°C) for 25-30 minutes, broiling at the end for char.
Q: How thick should I slice the pork? A: Aim for ½-inch thickness for optimal cooking.
Q: Can I marinate longer than overnight? A: Not recommended as acids can make meat mushy. Stick to 4-8 hours.
Q: What’s the best cut of pork belly to use? A: Choose belly with 50/50 meat to fat ratio and even layering.
Q: Can I make this ahead for a party? A: Yes, marinate up to 8 hours ahead or freeze marinated meat for up to 1 month.
The Story Behind Inihaw na Liempo
Long before modern grills and fancy barbecue equipment, Filipino ancestors mastered the art of ihaw-ihaw (grilling) using simple bamboo grills and charcoal. Inihaw na Liempo, which literally translates to “grilled pork belly,” emerged as a testament to our culture’s remarkable ability to transform humble ingredients into extraordinary dishes.
This beloved dish showcases the Filipino mastery of pork preparation, a tradition that dates back to pre-colonial times when wild boars were hunted and prepared communally. The introduction of domesticated pigs by Chinese traders further cemented pork’s place in Filipino cuisine, with each region developing its own marinades and grilling techniques.
The genius of Inihaw na Liempo lies in its marinade, a beautiful marriage of native Filipino calamansi with Chinese-influenced soy sauce and fish sauce. This combination reflects our archipelago’s rich history of cultural exchanges, particularly with Chinese and Malay traders who influenced our cooking methods and ingredients. The addition of garlic, a Spanish colonial influence, completes the dish’s flavor profile, making it a true representation of our country’s diverse culinary heritage.
Today, Inihaw na Liempo remains a cornerstone of Filipino gatherings, especially during beach outings, family reunions, and fiestas. Its popularity has transcended generations, from simple weekend family barbecues to modern boodle fights where it takes center stage. Whether enjoyed at a humble carinderia (local eatery) or a high-end Filipino restaurant, this dish continues to tell the story of Filipino ingenuity and our enduring love for communal dining.
In many Filipino homes, the tradition of grilling liempo has become a cherished ritual, often accompanied by the passing down of closely guarded family marinade recipes. Each family’s version might vary slightly – some adding lemongrass for aromatics, others incorporating pineapple juice for tenderizing – but the essence remains the same: perfectly grilled, flavorful pork that brings people together.
