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.Would you like me to adjust any part of this definition?
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
- 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
Tried this recipe?Let us know how it was!