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    Home » Pork

    Inihaw na Liempo (Grilled Pork Belly)

    Published: Aug 24, 2022 by Nora Rey · This post may contain affiliate links · 2 Comments

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    A classic sweet and savory Filipino barbecue with pork belly typically grilled over charcoal, but can also be conveniently prepared in the oven.

    The marinade includes soy sauce, lemon or calamansi juice, sugar, and garlic. A sawsawan or a dipping sauce is almost mandatory.

    You may also like Filipino Barbecue Pork Skewers, another favorite among Filipinos.

    Grilled pork belly slices in a plate with pickled vegetables and dipping sauce.
    Jump to:
    • Ingredients you’ll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • Other pork recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you’ll need

    Individual ingredients for Inihaw na Liempo (Grilled Pork Belly)

    Notes and substitutions

    • Pork belly strips: You want a good fat-to-meat ratio, with or without the skin. If you can, buy them boneless and ideally no thicker than ½ inch.
    • Lemon juice: You can also use calamansi (or kalamansi); This citrus fruit is quite sour, like a cross between a lime and sour orange.
    • Banana ketchup: This condiment or cooking ingredient is primarily made of bananas. It is sweeter and less tangy than tomato ketchup, which you can use instead. Besides imparting a reddish color, the acidity helps tenderize the meat.

    How to make this recipe

    (1)Combine ⅓ cup + 1 tablespoon of soy sauce, ¼ cup calamansi or lemon juice, ⅓ cup brown sugar, ¼ cup ketchup, 6 minced/grated garlic cloves, and ground pepper (to taste).

    PRO TIP: A well-blended marinade allows the meat to absorb more flavor.

    Blended marinade being poured into a cup.

    (2)Marinate 2 pounds of pork belly slices and refrigerate for 4 to 8 hours.

    Marinating the pork belly slices in a container.

    (3)Preheat the oven to 425° F (218° C). Line a baking sheet with double layers of aluminum foil to make cleanup easier. Arrange pork belly slices in a single layer and bake them for 20 minutes.

    Arranging the marinated pork belly slices in an aluminum foil-lined baking sheet.

    (4)Over medium heat, cook leftover marinade for about 10 minutes until slightly thickened to prevent cross-contamination.

    Cooking the leftover marinade in a saucepan.

    (5)Remove the meat from the oven and brush it with basting sauce on both sides. Return it to the oven for another 20 minutes.

    PRO TIP: Adjust baking time based on the thickness of the meat. The thinner the slices, the faster they cook.

    Basting the partially cooked meat with the sauce using a brush.

    (6)To caramelize the outside, broil on low for about 3 minutes. Be careful not to burn them.

    Baked Inihaw na Liempo (Grilled Pork Belly) on a baking sheet.

    To make sawsawan or dipping sauce, combine vinegar, shallot, chilies, sugar, salt, and pepper to taste. I also use this sauce for other dishes, like Okoy or Ukoy (Shrimp and Vegetable Fritters) and Filipino Beef Tapa (Tapsilog).

    Mixing the spicy vinegar dipping sauce in the bowl with a spoon.

    Inihaw na Liempo (Grilled Pork Belly) goes best with white rice or Java Rice, a side of Achara (Pickled Green Papaya) or Ensaladang Talong (Filipino Eggplant Salad), and a spicy vinegar dipping sauce.

    Holding a slice of grilled pork belly showing the inside with the rest of the cut-up pork belly on the cutting board.

    Frequently asked questions

    What is Inihaw?

    Filipino barbecue is commonly known as "inihaw" which means grilled. Usually done over charcoal, the meat (including offal), seafood, or vegetables are grilled whole or skewered. Inihaw is often served with a "sawsawan," a dipping sauce made from vinegar, soy sauce, calamansi, and chilies.

    How do you know when pork belly is done?

    It is recommended to cook pork to an internal temperature of 145º F (63º C). This recipe, however, doesn't require a thermometer because the slices are thin and cook quickly. It is generally considered cooked when the pork is no longer pink.

    What are other ways to cook pork belly?

    Traditionally, Inihaw na Liempo (Grilled Pork Belly) is prepared on an outdoor grill. When that isn't possible, other methods can be used. You can use a grill pan or cast-iron skillet on the stove. You may also use an air fryer, turbo broiler, or toaster oven. Temperatures and cooking times will vary.

    Other pork recipes you may like

    • lechon kawali (fried pork belly) on a plate
      Lechon Kawali (Fried Pork Belly)
    • Pork asado on a plate
      Pork Asado with Mushrooms and Cabbage
    • Bicol Express in a bowl
      Bicol Express
    • Embutido Filipino Meatloaf
      Embutido (Filipino Meatloaf)
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    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    grilled pork belly on a plate

    Inihaw na Liempo (Grilled Pork Belly)

    A classic sweet and savory Filipino barbecue with pork belly typically grilled over charcoal, but can also be conveniently prepared in the oven.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Filipino
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Marinate: 4 hours
    Total Time: 4 hours 50 minutes
    Servings: 6 servings
    Calories: 863kcal
    Author: Nora Rey
    Cost: $10-$12

    Equipment

    • Convection oven, grill, or air fryer
    • Baking Sheet

    Ingredients

    • 2 pounds pork belly slices ½"-thick
    • ⅓ cup + 1 tablespoon soy sauce regular or light
    • ¼ cup lemon or calamansi juice
    • ⅓ cup packed brown sugar sub: any sugar
    • ¼ cup banana or tomato ketchup
    • 6 cloves garlic minced or grated
    • Black pepper to taste

    Dipping Sauce:

    • ¼ cup distilled white or cane vinegar
    • 1 tablespoon minced shallot sub:red onion
    • Bird's eye chilies to taste; chopped
    • 1 teaspoon sugar
    • Salt and pepper to taste
    US Customary - Metric

    Instructions

    • Combine soy sauce, calamansi or lemon juice, brown sugar, ketchup, garlic, and ground pepper (to taste).
    • Marinate pork belly slices and refrigerate for 4 to 8 hours.
    • Preheat oven to 425° F (218° C). Line a baking sheet with double layers of aluminum foil to make cleanup easier.
    • Arrange pork belly slices in a single layer and bake them for 20 minutes.
    • Over medium heat, cook leftover marinade for about 10 minutes until slightly thickened to prevent cross-contamination.
    • Remove the meat from the oven and brush it with basting sauce on both sides. Return it to the oven for another 20 minutes. Adjust baking time based on the thickness of the meat. The thinner the slices, the faster they cook.
    • To caramelize the outside, broil on low for about 3 minutes. Be careful not to burn them.
    • To make sawsawan or dipping sauce, combine the vinegar, shallot, chilies, sugar, salt, and pepper to taste.

    Video

    Nutrition

    Calories: 863kcalCarbohydrates: 18gProtein: 16gFat: 80gSaturated Fat: 29gPolyunsaturated Fat: 9gMonounsaturated Fat: 37gCholesterol: 109mgSodium: 1015mgPotassium: 389mgFiber: 1gSugar: 15gVitamin A: 67IUVitamin C: 6mgCalcium: 30mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    Reader Interactions

    Comments

    1. Christina

      August 24, 2022 at 4:44 pm

      5 stars
      Love this recipe! I marinated it longer than instructed. It turned out great! I ate a lot of rice!!!!! :-////////

      Reply
      • Nora Rey

        January 05, 2023 at 2:01 pm

        Hello Christina! I am happy to hear that! And yes to rice! Rice is life! LOL

        Reply

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