Delicious Inihaw na Liempo: Traditional Filipino Grilled Pork Belly Recipe

Ingredients

  • 1 kilogram of pork belly (liempo)
  • 1 cup of soy sauce
  • 1 head of garlic, minced
  • 1 onion, chopped
  • 1 teaspoon of ground black pepper
  • 3 pieces of calamansi, juiced
  • 2 cups of banana ketchup
  • 1 can of Sprite or 7-up
  • 1 tablespoon of brown sugar
  • Salt to taste
  • Vinegar and chopped onions for dipping sauce

Steps and instructions

  1. Clean the pork belly and set aside.
  2. In a large bowl, combine the soy sauce, minced garlic, chopped onions, ground black pepper, calamansi juice, banana ketchup, Sprite or 7-Up, brown sugar, and salt.
  3. Add the pork belly to the marinade and make sure all parts are covered. Marinate for at least 3 hours or overnight for best results.
  4. Preheat the grill over medium heat.
  5. Grill the pork belly for 20-30 minutes on each side or until it is cooked and the skin is crispy. Regularly baste the pork belly with the marinade to keep it moist and flavorful.
  6. While grilling, prepare your dipping sauce by combining vinegar and chopped onions.
  7. Once the pork belly is done, remove from the grill and let it rest for a few minutes before slicing.
  8. Serve the Inihaw na Liempo with the vinegar and onion dipping sauce on the side.

Tools for making

  • Grill - You will need a grill to cook the pork belly.
  • Tongs - Tongs will be useful for flipping and handling the pork belly while grilling.
  • Basting Brush - A basting brush will help you to evenly coat the pork belly with the marinade while grilling.
  • Knife - You will need a knife to slice the cooked pork belly before serving.
  • Cutting Board - A cutting board will provide a surface for slicing the pork belly.
  • Bowl - A bowl will be used to combine the marinade ingredients.
  • Measuring Cup - A measuring cup will help you accurately measure the soy sauce and other liquid ingredients.
  • Garlic Mincer - A garlic mincer will make it easier to finely mince the garlic.
  • Chopping Board - A chopping board will be used for chopping the onion.
  • Juicer - A juicer will be needed to extract the juice from the calamansi.

Recipe variations

  • Instead of pork belly, you can use chicken thighs or beef ribs for a different protein option.
  • For a spicier version, add chopped chili peppers or hot sauce to the marinade.
  • Experiment with different marinade flavors by adding ingredients like honey, ginger, lemongrass, or oyster sauce.
  • Try grilling the marinated meat on bamboo skewers to make Inihaw na Liempo skewers.
  • Add herbs like rosemary or thyme to the marinade to enhance the aroma and flavor.
  • For a healthier alternative, you can use lean cuts of meat or tofu instead of fatty pork belly.
  • Consider using a charcoal grill instead of a gas grill for a smokier taste.
  • If you prefer a sweeter marinade, increase the amount of brown sugar or add pineapple juice.
  • To add a touch of acidity, squeeze some lemon or lime juice over the grilled meat before serving.

Recipe overview

Inihaw na Liempo is a popular Filipino dish that is perfect for any barbecue or family gathering. This grilled pork belly recipe is packed with savory and tangy flavors, marinated in a mixture of soy sauce, calamansi juice, garlic, onions, and soda. The pork belly is then grilled until it's crispy on the outside but tender and juicy on the inside. Served with a vinegar and onion dipping sauce, this dish offers a burst of umami and tartness that will make you want to eat more. With simple ingredients and easy-to-follow steps, you'll be able to bring a taste of the Philippines right at your home. Just make sure to marinate the pork belly long enough to infuse it with the flavorful marinade, and you're guaranteed a mouthwatering meal. Enjoy!

Common questions

  1. How long should I marinate the pork belly? Marinate the pork belly for at least 3 hours or overnight for best results.
  2. Can I use a different type of meat? While this recipe specifically calls for pork belly (liempo), you can try using other cuts of pork or even chicken for variation.
  3. What can I use as a substitute for calamansi? If calamansi is not available, you can substitute it with lemon or lime juice.
  4. Can I grill the pork belly indoors? Yes, you can use an indoor grill or a grill pan if you don't have access to an outdoor grill.
  5. How do I know when the pork belly is cooked? The pork belly is cooked when it reaches an internal temperature of 145°F (63°C) or when the juices run clear. You can also check by slicing into the thickest part of the meat to ensure there is no rawness.
  6. What type of dipping sauce goes well with Inihaw na Liempo? A common dipping sauce for Inihaw na Liempo is a mixture of vinegar and chopped onions.

Serving dishes and utensils

  • Grill - The main tool needed to cook the pork belly. It can be a charcoal grill, gas grill, or electric grill.
  • Tongs - Use tongs to flip and handle the pork belly while grilling.
  • Basting brush - A brush used to baste the marinade onto the pork belly while grilling.
  • Knife - A sharp knife to slice the cooked pork belly before serving.
  • Cutting board - A sturdy cutting board to safely slice the pork belly.
  • Platter - A large platter or serving dish to present the grilled pork belly.
  • Bowl - A bowl to mix and serve the vinegar and chopped onions for the dipping sauce.
  • Serving utensils - Forks or tongs to serve the sliced pork belly onto individual plates.

Origin stories

Inihaw na Liempo is a beloved dish hailing from the culinary-rich nation of the Philippines. The Filipino people, known for their love of communal dining and festivities, have a long-standing tradition of roasting meats, a practice dating back centuries when indigenous tribes would gather around to cook and share meals. Pork, being one of the country's widely available meats, became a staple in these gatherings. The tropical climate of the Philippines lends itself to outdoor cooking, and thus the dish Inihaw na Liempo, or grilled pork belly, was born. This dish is not just a food - it's a symbol of Filipino festivity and togetherness, often served at big family gatherings or festivals, bringing warmth and joy to the table. And its flavor profile, deeply savory with a hit of tartness from the calamansi, mirrors the Filipino spirit - rich, bold, and full of zest.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.