Inihaw na Liempo is known as Grilled Pork Belly in Filipino. This dish needs no introduction at all because the name of the dish already introduces itself. Inihaw na Liempo is also a popular and favorite dish in the Philippines; in fact, there were several dishes that makes use of this dish as its component. Sinuglaw and Special Tokwat baboy are few of the examples.
Inihaw na Liempo is something that I enjoy to have. It is prepared in a simple manner and the cooking process is not complicated, but it is full of awesome flavor.I love to eat liempo with steamed white rice along with a dip composed of vinegar, soy sauce, and chopped onions. Toyomansi also goes well for this dish. Sides such as Ensaldang Talong (eggplant salad) is perfect for this dish — and so is mangga with bagoong.
How do you eat Inihaw na Liempo? For me, I love to eat it the traditional Filipino “Kamayan” way. This means that I eat the meal without using any utensils. Rather, I use my fingers to chunk the rice and meat together and eat it that way. There is an art in eating food this way, and Filipinos are really good with it. There are even times when I try this method even if I am eating sinigang na baboy — it is quite challenging if done with soup dishes or dishes with sauces, but it works.
Try this delicious Inihaw na Liempo recipe. Let me know what you think
- Serves: 6
- Serving size: 6
- 2 lbs. pork belly
- ½ cup soy sauce
- 1 piece lemon (or 3 to 4 pieces calamansi)
- ½ tsp ground black pepper
- 1 tsp salt
- 4 cloves garlic, crushed
- ¼ cup banana catsup
- 1 tbsp cooking oil
- Combine pork belly with the soy sauce, lemon, salt, ground black pepper, garlic and mix well. Marinade the pork belly for at least 3 hours.
- In a bowl, pour the pork belly marinade. Add banana catsup and cooking oil. Stir well. (This will be the basting sauce)
- Grill the pork belly while basting the top part of the pork after flipping it over.
- Serve hot with spiced vinegar or toyomansi. Share and Enjoy!