Inihaw na Liempo is a popular Filipino grilled pork belly dish, marinated with a flavorful mixture and grilled to perfection. Here’s a simple recipe you can follow:
Ingredients:
1 kg pork belly (liempo), sliced into 1-inch thick pieces
1/4 cup soy sauce
1/4 cup calamansi (or lemon) juice
1/4 cup vinegar
1/2 tsp ground black pepper
1/2 tbsp garlic, minced
1/2 tbsp onion, minced
1/4 cup brown sugar
1/4 cup banana ketchup (optional, for sweetness and color)
1 tbsp salt
1 tbsp oil (optional, for grilling)
1-2 bay leaves (optional)
Bamboo skewers (optional)
Procedure:
- Prepare the Marinade:
In a bowl, combine the soy sauce, calamansi juice (or lemon juice), vinegar, black pepper, minced garlic, minced onion, brown sugar, banana ketchup (optional), salt, and bay leaves. Mix thoroughly to dissolve the sugar and salt.
- Marinate the Pork Belly:
Place the pork belly slices into a shallow dish or a large ziplock bag.
Pour the marinade mixture over the pork. Massage the marinade into the meat, ensuring it’s well coated.
Cover and refrigerate the pork for at least 2 hours, but ideally, marinate it overnight for better flavor.
- Prepare for Grilling:
Preheat the grill or barbecue over medium heat.
If you want, thread the marinated pork belly slices onto bamboo skewers for easier handling on the grill.
- Grill the Pork:
Lightly oil the grill grates or brush the pork with oil to prevent sticking.
Grill the pork belly pieces for about 5-7 minutes on each side, or until the pork is cooked through and slightly charred. Baste the pork with the leftover marinade or your favorite sauce during grilling for extra flavor.
- Serve:
Once the pork belly is fully cooked, remove it from the grill and allow it to rest for a few minutes.
Slice the grilled pork into smaller pieces if desired, then serve with steamed rice, dipping sauce (like soy sauce with calamansi), and some grilled vegetables or atchara (pickled papaya) on the side.
Enjoy your Inihaw na Liempo with a cold drink or as part of a delicious Filipino meal!
