Inihaw na Liempo (Grilled Pork Belly)

Inihaw na Liempo or Grilled Pork Belly needs no introduction at all. The name of the dish already defines itself. This is one good food that I really like because of its simple preparation and magnificent taste.

I love eating liempo¬† the “kamayan” way. I just make sure that my hands are all clean and that the suka (vinegar) and eggplant salad (ensaladang talong) is within my reach.

Try this simple Inihaw na Liempo recipe. Let me know what you think

Grilled Pork Belly

Grilled Pork Belly Recipe

Ingredients

  • 2 lbs pork belly
  • 1/2 cup soy sauce
  • 1 piece lemon (or 3 to 4 pieces calamansi)
  • 1/2 tsp ground black pepper
  • 1 tsp salt
  • 4 cloves garlic, crushed
  • 1/4 cup banana catsup
  • 1 tbsp cooking oil

Watch the cooking video:

Cooking Procedure

  1. 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.
  2. In a bowl, pour the pork belly marinade then add banana catsup and cooking oil. Stir well. (This will be the basting sauce)
  3. Grill the pork belly while basting the top part of the pork after flipping it over.
  4. Serve hot with spiced vinegar or toyomansi. Share and Enjoy!

Number of servings (yield): 6

 




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Comments

  1. OMG this one is a killer. 2 serving of steam rice won’t be enough! with matching sukang maanghang na my calamansi…the bomb!

  2. kuya.ask ko lng po about dto sa inihaw na liempo kung pwde ba ang vngar ksi wla me stocks na lemon.pwde po ba?

  3. Isobel says:

    nice work pero baka kelangan i-boil yung basting sauce or siguraduhin na nasunog yung mga bacteria dahil contaminated siya kung galing sa marinade.

    • aurora lambino says:

      whooops… same sentiment here… i was always taught to throw out the marinating solution and not re-use it in the cooking process…

    • I agree with Elenor. You only cook the marinade if you’re going to make a sauce out of it. I’ve done it before. Basting sauce is obviously different from dipping sauce. The basting sauce is being cooked at the same time with the meat so it’s not raw.

  4. denimjeans says:

    I don’t have a grill around. Would you suggest any drastic variations if I bake it instead? :)

  5. im gonna try this later for dinner ^_^

  6. aures says:

    Hi,

    this seem to be exciting too – like your others recipes. What brand ( if its ok) of banana catsup do you suggest? I am from the Philippines..

    thanks a lot for your time.

  7. kuya panu po kng lng bana2 ketchup?d2 po kz aq sa japan puro lng po tomato ketchup eh!!!please kuya reply knamna sa tanong!!!thankz po!!!!^_^

    • Aikawa says:

      You can also use tomato ketchup, just add a tablespoon of sugar for every 1/4 cup of ketchup. :D
      It might taste a bit different, though, depending on your brand of tomato ketchup. :D

  8. marjs says:

    woww…its really looks yummy^^
    i’ll going to try this,im sure my
    husband gonna like it^^c
    i will try all of ur recipes kuya~~~
    more power po^^

  9. Is it ok to replace the lemon with orange? thanks

  10. I’ve tried most of your recipes and they turned out good. I saw on a Filipino Channel a presentation of BELLYCHON. I tried to copy it but it turned out to be bad and not crispy. Could you please come up with a Panlasang Pinoy version of BELLYCHON. Thanks.

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