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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!

Inihaw na Liempo (Pinoy Pork Belly Barbecue)

This is a tried and tested, no-fail recipe for Grilled Pork Belly (Inihaw an Liempo). The meat comes out tender and so tasty every time!
5 from 27 votes
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Course Dinner, Main
Cuisine Asian Cuisine, Filipino, South East Asian
Servings 8
Calories 166 kcal

Equipment

  • Grill

Ingredients
 

  • 2 lbs 1 Kilo Pork Liempo (Pork belly, pork chops or pork shoulder – must have a little fat)

For the Marinade

  • 1/2 cup soy Sauce
  • 1/4 cup calamansi or Lemon Juice
  • 1 whole garlic (6-8 cloves), minced
  • 3 tbsp sugar
  • 1 teaspoon salt, or to taste
  • 1 teaspoon freshly ground pepper, or to taste

Baste Recipe

  • 1/2 cup ketchup, preferably the Filipino Banana Ketchup, if you're able to get it from an Asian store
  • 3 tablespoons sugar (adjust sweetness to taste)
  • 1 tbsp oil

Instructions
 

Prepare the marinade.

  • In a large bowl, whisk together soy sauce, calamansi/lemon juice, minced garlic, sugar, salt and pepper. Taste it — it should be a good balance of salty, sour, and slightly sweet. Adjust the amount of the ingredients to your liking.
    Inihaw na Liempo (Grilled Pinoy Pork Belly) Barbecue)

Marinate the pork.

  • Add the pork slices to the marinade. Mix well so every piece is coated. Cover and refrigerate for at least 3 hours, but overnight is best (8-12 hours) for maximum flavor and tenderness. Turn the pieces halfway, if possible.

Grill the Pork.

  • •  Take the pork out of the fridge 30 minutes before grilling so it cooks evenly.
    •  Preheat your grill (charcoal is traditional and best, but gas or grill pan works) to medium heat. Lightly oil the grates.
    • Remove pork from marinade (let excess drip off) and brush off any extra minced garlic so they don't burn while grilling.
    •  Grill 6-8 minutes per side, basting at least twice with the ketchup glaze (this aids in getting those grill marks). Because of the sugar content of the marinade and basting sauce, flip the meat a few times so it doesn't burn and heavily char.
    •  Total grilling time is usually 12-15 minutes depending on thickness. The pork is done when it’s nicely charred on the edges, internal temperature reaches 63-71°C (145-160°F) for juicy results, or up to 74°C (165°F) if you prefer it well-done. Pork belly has enough fat so it stays moist.

Rest and serve.

  • Let the grilled liempo rest for 3-4 minutes on a plate. Slice into smaller pieces if desired. Serve hot with rice and your favorite sides and dipping sauces like the vinegar and garlic combo or soy sauce and citrus combo.

Nutrition

Calories: 166kcalCarbohydrates: 13gProtein: 15gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 46mgSodium: 1290mgPotassium: 322mgFiber: 0.3gSugar: 11gVitamin A: 83IUVitamin C: 4mgCalcium: 17mgIron: 1mg
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