Inihaw na Liempo (Grilled Pinoy Pork Belly Barbecue)

This is a tried-and-tested, no-fail recipe for Filipino Grilled Pork Belly Barbecue (Inihaw na Liempo). This has a secret ingredient that tenderizes the meat as it marinates. The meat comes out so tender and wonderfully tasty every time! Great for summer grilling, holiday entertaining, or Father’s Day celebration!

For more delicious Filipino recipes, don’t forget to try our seafood favorite Garlic Butter Shrimp with Sprite, super easy and deliciously melt-in-your-mouth tender beef in Beef Salpicao, and the number one Filipino barbecue recipe – Filipino Barbecue Pork Skewers.

In the Philippines, we are truly blessed with so many sunny days, perhaps at least 300 days a year (that’s a guess), but growing up, I can hardly remember having too many cloudy days.

For this reason, we like to barbecue year round! We are barbecue crazy in the Philippines!!!

In every village, barrio, and street corner, you won’t miss a barbecue stand, seriously. The amount and variety of meat that we grill is crazy – from chicken feet, gizzards, organs, etc. Ok, I’m not trying to gross you out – just explaining how we love to barbecue (and to be honest, I have never tried any of this street food!).

Below is my favorite marinade and recipe for inihaw na baboy or liempo. And the secret ingredient (not so secret in the Philippines) is the calamansi or local lime that not only provides a bright citrus flavor but also tenderizes the meat as it marinates! If you cannot find calamansi, you can use either lemon or lime.

We are barbecue crazy in the Philippines!!!

In every village, barrio, and street corner, you won’t miss a barbecue stand, seriously. The amount and variety of meat that we grill is crazy – from chicken feet, gizzards, organs, etc. Ok, I’m not trying to gross you out – just explaining how we love to barbecue (and to be honest, I have never tried any of this street food!).

Foolproof Tips for the Perfect Pork Inihaw

•  Don’t skip the sugar — it helps with caramelization and that beautiful char.

•  Charcoal grill magic: Add a few soaked wood chips (guava, apple, or mesquite) for extra smoky flavor.

•  Oven alternative (if no grill): Broil on high for 8-10 minutes per side on a wire rack over a baking sheet, basting midway.

•  Make-ahead: Marinate up to 24 hours. You can also freeze the marinated pork for up to 1 month.

•  Leftovers: Chop and use in sinigang, fried rice, or tacos — they’re even better the next day.

•  Spice it up (optional): Add 1-2 tsp chili flakes or 1 tbsp banana ketchup to the marinade for a sweet-spicy twist.

I used Pork Belly here, but feel free to use pork chops, pork steak, or your favorite cut of pork (provided there is a little bit of fat in it so it will be more tender flavorful).

What are the INGREDIENTS for Inihaw na Liempo (Filipino Grilled Pork Belly Barbecue)?

• Pork Liempo or pork belly – you can also use pork chops or pork steak – must have a little fat for extra flavor.

For the Marinade:

• Soy Sauce

• Calamansi, Lime or Lemon Juice – freshly squeezed. Use calamansi for a more authentic taste.

• Whole garlic – peeled and crushed, about 8 cloves (or six large ones), minced

• Sugar – use brown.

• Salt

• Black Pepper – freshly ground.

Baste Recipe:

• Ketchup – use Filipino Banana Ketchup (may be found in Asian stores) for a more authentic recipe.

• Sugar, adjust to taste

• Oil

How do you make Inihaw na Liempo (Filipino Grilled Pork Belly Barbecue)?

Depending on the pork cut you are using, you can slice it about 1/2 inch thick, especially with pork belly. If using pork steak or pork chops, they would already be cut up, so there’s no need to do anything more.

Mix together all the marinade ingredients in a large glass bowl or dish. Place the pork pieces in the bowl and marinate for at least 4 hours, but preferably overnight, for more flavor absorption.

Preheat the grill to medium. Grill the meat for about 6-8 minutes per side (depending on the thickness), flipping a few times until charred and cooked through. Because of the sugar content, turn the meat a few times while grilling to prevent it from burning. Using a kitchen brush, baste both sides with the ketchup sauce as you grill.

To check if they are fully cooked, insert a fork or knife into the meat and see if the juices are clear and the meat is no longer red.

Enjoy! This is perfect with a bowl of rice. You can also have it with a vinegar-and-garlic dipping sauce on the side! Yummmmm!!!

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Last updated on April 25th, 2026 at 05:55 pm