Inihaw na Liempo (Filipino Grilled Pork Belly)

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

Ingredients

These ingredients create the perfect balance of flavors that makes Inihaw na Liempo irresistible. The calamansi juice tenderizes the meat while adding brightness, fish sauce provides deep umami, garlic and chilies add aromatic heat, and brown sugar creates caramelization when grilled.

The oyster sauce adds complexity and helps thicken the basting sauce. For the dipping sauce, the sharp vinegar cuts through the richness of the pork, while garlic, onions, and chilies add layers of flavor that complement the grilled meat perfectly.

• 2 pounds pork belly, cut into ½-inch thick slices
• ½ cup calamansi juice
• ¼ cup fish sauce
• 1 head garlic, minced
• 2 Thai chili peppers, minced
• 2 tablespoons brown sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons oyster sauce
• 1 tablespoon canola or sesame oil

For the Spiced Vinegar Dip (Sawsawan)

• 1 cup white vinegar
• 4 cloves garlic, minced
• ½ onion, finely chopped
• 2 Thai chili peppers, chopped
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper

Equipment

• Grill (gas or charcoal) - For achieving that perfect char and authentic smoky flavor
• Meat thermometer - Ensures proper doneness (70°C/160°F) for food safety and perfect texture
• Large mixing bowl - For combining marinade ingredients and coating the meat thoroughly
• Tongs - For handling meat safely on the hot grill without piercing it
• Basting brush - For applying sauce while grilling to enhance flavor and create a glossy finish
• Small saucepan - For reducing marinade into a flavorful basting sauce
• Sharp knife - For slicing meat evenly to ensure consistent cooking
• Cutting board - For safe and clean preparation of ingredients
• Airtight container or zip-lock bags - For marinating the meat effectively and preventing leaks

How To Make

1. Begin by preparing your marinade. In a large bowl, mix calamansi juice, fish sauce, minced garlic, chopped Thai chili peppers, brown sugar, salt, and pepper until the sugar completely dissolves.
2. Place your sliced pork belly in the marinade and gently massage the meat to coat evenly. Transfer everything to a container or zip-lock bag. Let it marinate in the refrigerator for 4-8 hours, turning occasionally. Don't marinate longer than 8 hours as the meat can become mushy.
3. Take the meat out of the refrigerator 30 minutes before cooking. Set aside 1 cup of the marinade for basting. Heat your grill to medium-high heat (375°F/190°C). While the grill heats up, boil the reserved marinade with oyster sauce and oil in a small pan for 3-5 minutes until slightly thickened. This is your basting sauce.
4. Oil your grill grates well. Place the marinated pork belly on the hot grill and cook for 2-3 minutes on each side until you see nice grill marks. When the meat starts losing its pink color, begin brushing it with your basting sauce. Keep grilling for another 4-5 minutes per side, occasionally basting, until the pork is fully cooked and reaches 160°F inside.
5. Transfer the grilled pork to a plate and let it rest for 5 minutes to keep the juices in. While waiting, make your dipping sauce by mixing vinegar, minced garlic, chopped onions, chopped chilies, salt, and pepper in a small bowl.
6. Cut the meat into serving pieces and arrange on a platter lined with banana leaves. Serve hot with your spiced vinegar dipping sauce and steaming white rice.

Tips from Lola's Kitchen

• Choose quality pork belly with even fat distribution (50/50 meat to fat ratio) for the best texture and flavor
• Score the fat cap in a diamond pattern for better marinade absorption and rendering of fat
• Allow proper resting time after grilling - this crucial step keeps the meat juicy and tender
• Try grilling on banana leaves for an extra layer of aromatic flavor and authenticity
• Keep a spray bottle of water handy to manage flare-ups from dripping fat
• Use charcoal if possible for that authentic smoky flavor that propane can't quite replicate
• Maintain consistent temperature throughout cooking for even doneness
• Slice against the grain when serving for maximum tenderness
• Reserve some fresh marinade (before it touches raw meat) to serve as a table condiment
• Grill in batches rather than overcrowding to ensure proper heat circulation

Substitutions

• Calamansi juice → Lemon juice or lime juice (1:1 ratio); a mix of both creates the closest flavor profile
• Fish sauce → Light soy sauce mixed with 1 teaspoon of anchovy paste or 1 tablespoon of Worcestershire sauce
• Thai chilies → Bird's eye chilies, serrano peppers, or ¼ teaspoon red pepper flakes per chili
• Brown sugar → Palm sugar, coconut sugar, or regular white sugar
• Oyster sauce → Hoisin sauce, thick soy sauce, or 1 tablespoon soy sauce mixed with 1 teaspoon molasses
• Canola/sesame oil → Any neutral oil like vegetable or sunflower oil
• White vinegar (for dip) → Apple cider vinegar, rice vinegar, or coconut vinegar
• Pork belly → Pork shoulder or pork butt (though the texture and fat content will differ)

Troubleshooting

• Meat is tough: Slice against the grain and ensure proper thickness (½ inch is ideal); consider marinating longer or adding a natural tenderizer like pineapple juice
• Burning occurs: Lower heat and raise grilling height; create a cooler zone on your grill for indirect cooking
• Too salty: Reduce marination time or fish sauce amount; balance with additional sugar or acid
• Not enough char: Increase heat during final grilling stage; make sure grill is properly preheated
• Too dry: Check internal temperature earlier (145°F is minimum safe temp with 3-minute rest); baste more frequently
• Marinade causing flare-ups: Pat meat dry before grilling; reduce sugar content in marinade
• Inconsistent cooking: Cut meat to uniform thickness; allow meat to come to room temperature before grilling
• Marinade not penetrating: Score meat surface; extend marination time (within safe limits)

Storage & Reheating

Storage:

• Refrigerator: Store in an airtight container for up to 3 days
• Freezer: Wrap well and freeze for up to 2 months (raw marinated or cooked)
• Sauce: Keep leftover dipping sauce refrigerated for up to 1 week

Reheating:

• Oven: Preheat to 350°F (175°C), wrap meat in foil with a tablespoon of water or broth, heat for 7-10 minutes until warmed through
• Air Fryer: 375°F (190°C) for 5-6 minutes, checking halfway through
• Grill: 2-3 minutes per side over medium heat for best flavor revival
• Microwave: Use as a last resort, 1-2 minutes with a damp paper towel cover to prevent drying out
• Stovetop: Heat a skillet with a little oil, add meat and 1-2 tablespoons of water, cover and steam-heat for 3-4 minutes

FAQ

Related

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Inihaw na Liempo (Filipino Grilled Pork Belly)

Inihaw na Liempo is a classic Filipino grilled pork belly dish where thick-cut meat is marinated in a bright fusion of calamansi juice, fish sauce, and garlic, then grilled until charred and caramelized on the outside while remaining succulent within. Each slice offers a perfect contrast of crispy, rendered fat and tender meat, while the marinade creates layers of citrus, umami, and subtle heat. This beloved dish embodies the Filipino passion for grilled meats and bold flavors, equally at home at casual beach outings and festive celebrations.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Marination Time 8 hours hrs

Total Time 8 hours hrs 35 minutes mins

Course Main Course

Cuisine Filipino

Servings 6

Calories 830 kcal

Difficulty Medium

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

 

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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

 

• Begin by preparing your marinade. In a large bowl, mix calamansi juice, fish sauce, minced garlic, chopped Thai chili peppers, brown sugar, salt, and pepper until the sugar completely dissolves.
• Place your sliced pork belly in the marinade and gently massage the meat to coat evenly. Transfer everything to a container or zip-lock bag. Let it marinate in the refrigerator for 4-8 hours, turning occasionally. Don't marinate longer than 8 hours as the meat can become mushy.
• Take the meat out of the refrigerator 30 minutes before cooking. Set aside 1 cup of the marinade for basting. Heat your grill to medium-high heat (375°F/190°C). While the grill heats up, boil the reserved marinade with oyster sauce and oil in a small pan for 3-5 minutes until slightly thickened. This is your basting sauce.
• Oil your grill grates well. Place the marinated pork belly on the hot grill and cook for 2-3 minutes on each side until you see nice grill marks. When the meat starts losing its pink color, begin brushing it with your basting sauce. Keep grilling for another 4-5 minutes per side, occasionally basting, until the pork is fully cooked and reaches 160°F inside.
• Transfer the grilled pork to a plate and let it rest for 5 minutes to keep the juices in. While waiting, make your dipping sauce by mixing vinegar, minced garlic, chopped onions, chopped chilies, salt, and pepper in a small bowl.
• Cut the meat into serving pieces and arrange on a platter lined with banana leaves. Serve hot with your spiced vinegar dipping sauce and steaming white rice.

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

Calories: 830kcalCarbohydrates: 6gProtein: 15gFat: 83gSaturated Fat: 29gPolyunsaturated Fat: 9gMonounsaturated Fat: 37gCholesterol: 109mgSodium: 1360mgPotassium: 365mgFiber: 1gSugar: 5gVitamin A: 43IUVitamin C: 7mgCalcium: 28mgIron: 1mg

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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.