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    Home » Pork Recipes

    Inihaw na Liempo Recipe

    Published: Aug 24, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 4 Comments

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    This classic sweet and savory Inihaw na Liempo or gilled pork belly is typically grilled over a charcoal grill, but can also be conveniently prepared in the oven. A sawsawan or a dipping sauce is almost mandatory.

    Grilled pork belly slices in a plate with pickled vegetables and dipping sauce.
    Jump to:
    • What is Inihaw na Liempo?
    • Ingredients you’ll need
    • Notes and substitutions
    • How to make this recipe
    • How to make the dipping sauce (sawsawan)
    • Other cooking methods
    • Recipe FAQs
    • Try other Filipino barbecue or inihaw
    • Other pork recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Inihaw na Liempo?

    Liempo is the Filipino word for "pork belly." It's a cut of meat known for its layers of fat and meat, which makes it flavorful and tender when cooked. "Inihaw" means "grilled."

    So, Inihaw na Liempo is a Filipino dish where pork belly is marinated in a mixture of soy sauce, calamansi or lemon juice, sugar, and garlic. It is then grilled until it's nicely charred and cooked through.

    Ingredients you’ll need

    Individual ingredients for Inihaw na Liempo (Grilled Pork Belly)

    Notes and substitutions

    • Pork belly slices: 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: Use calamansi, if available, for a more authentic flavor; this citrus fruit is quite sour, like a cross between a lime and sour orange. Lemon is the closest substitute.
    • 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

    Step 1: Make the marinade

    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). Feel free to adjust the sweetness to your taste.

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

    Blended marinade being poured into a cup.

    Step 2: Marinate the meat

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

    Marinating the pork belly slices in a container.

    Step 3: Bake in the oven

    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.

    Step 4: Cook the basting sauce

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

    Cooking the leftover marinade in a saucepan.

    Step 5: Baste the meat

    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.

    Step 6: Broil to caramelize

    To caramelize the outside, broil on low for about 3 minutes. Be careful not to burn them. Cut them into bite-size pieces and serve while warm.

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

    Inihaw na Liempo (Grilled Pork Belly) goes best with white rice, Sinangag (Garlic Fried Rice), or Java Rice. Add a spiced vinegar dipping sauce and a side of Achara (Pickled Green Papaya), Ensaladang Talong (Filipino Eggplant Salad), or Mango Salad (Ensaladang Mangga) for extra yum!

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

    How to make the dipping sauce (sawsawan)

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

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

    Other cooking methods

    Traditional Grilling (Gas or Charcoal)

    Preheat your grill. If using a charcoal grill, wait until the charcoals are white-hot and have a thin layer of ash on top. If using a gas grill, set it to medium-high heat.

    Place the marinated pork belly on the grill grates. Cook each side for several minutes until it's well-seared, with visible grill marks, and cooked through. The exact time will vary depending on the thickness of the meat and the heat of the grill.

    Pan-Grilling (or Stovetop Grilling)

    Heat a grill pan (or a cast-iron skillet) over medium-high heat. Once hot, place the marinated pork belly slices on the pan. Lower the heat to medium, then cook each side for 4-6 minutes or until well-seared and cooked through.

    The raised ridges of the grill pan will give the meat those desirable grill marks and allow it to cook similarly to how it would on an outdoor grill.

    Air Frying

    Optional: Preheat your air fryer to 350°F (177°C) for a few minutes.

    Place the marinated pork belly slices in the air fryer basket, ensuring they're in a single layer and not overlapping. Cook for about 30 minutes, turning them halfway through, or until golden brown and fully cooked.

    Recipe FAQs

    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.

    Try other Filipino barbecue or inihaw

    • Inihaw na Manok (Grilled Chicken): Chicken marinated in soy sauce, calamansi, and garlic, then grilled until golden and juicy. Chicken Inasal from Bacolod is a slightly different version with annatto and lemongrass.
    • Inihaw na Isda (Grilled Fish): A whole fish seasoned or marinated, then grilled for a rich, smoky flavor. Examples are tilapia, pompano, milkfish, or tuna.
    • Inihaw na Pusit (Grilled Squid): Squid marinated in a savory and subtly sweet mixture, then briefly grilled to remain tender.
    • Inihaw na Talong (Grilled Eggplant): Eggplants grilled until soft and smoky, commonly eaten with a side of tomato salsa, similar to Ensaladang Talong.
    • Pork Barbecue Skewers: Bite-sized pieces of pork marinated in a sweet and savory sauce, skewered and then grilled.

    Other pork recipes you may like

    • Igado in a bowl.
      Igado (Pork and Liver Stew)
    • Lechon Paksiw on a plate.
      Lechon Paksiw Recipe
    • Humba in a bowl.
      Humba Recipe
    • Dinuguan in a bowl.
      Dinuguan Recipe
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    📖 Recipe

    Grilled Pork Belly on a plate with pickled vegetables and spicy vinegar dipping sauce.

    Inihaw na Liempo Recipe

    A classic sweet and savory Filipino barbecue conveniently prepared in the oven.
    5 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Filipino
    Prep Time: 5 minutes minutes
    Cook Time: 45 minutes minutes
    Marinate: 4 hours hours
    Total Time: 4 hours hours 50 minutes 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 (see note)
    • ⅓ cup + 1 tablespoon soy sauce regular or light
    • ¼ cup lemon or calamansi juice (see note)
    • ⅓ cup packed brown sugar more to taste; sub: any sugar
    • ¼ cup banana or tomato ketchup (see note)
    • 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

    • Make the pork belly marinade by combining soy sauce, calamansi or lemon juice, brown sugar, ketchup, garlic, and ground pepper (to taste) in a bowl.
    • Marinate the pork belly slices in the fridge for 4 to 8 hours.
    • 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.
    • 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.
    • Cut into bite-size pieces and serve them with a dipping sauce by combining vinegar, shallot, chilies, sugar, salt, and pepper to taste.

    Notes

    • Pork belly slices: 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: Use calamansi, if available, for a more authentic flavor; this citrus fruit is quite sour, like a cross between a lime and sour orange. Lemon is the closest substitute.
    • 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.

    Nutrition

    Calories: 863kcalCarbohydrates: 18gProtein: 16gFat: 80gSaturated Fat: 29gPolyunsaturated Fat: 9gMonounsaturated Fat: 37gCholesterol: 109mgSodium: 1015mgPotassium: 389mgFiber: 1gSugar: 15gVitamin A: 67IUVitamin C: 6mgCalcium: 30mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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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
      • Nina

        October 06, 2024 at 4:45 pm

        I enjoyed the taste of this recipe. Marinated it longer. 😃

        Reply
        • Nora Reyes

          December 09, 2024 at 6:58 pm

          Hello Nina! Thanks so much! I’m glad you liked it! Marinating longer sounds like a great idea!

          Reply
    5 from 6 votes (5 ratings without comment)

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