Grilled Liempo Sisig Recipe

There are hundreds of ways to make sisig, and Grilled Liempo Sisig is just one of the ways. This delicious sisig version (which is very tasty, by the way) makes use of grilled pork belly. I am referring to the Filipino style inihaw na liempo which is an awesome dish by itself. Can you imagine a dish better than that? This Grilled Liempo sisig might be the leveled-up version – something like grilled liempo in super saiyan mode. I’m sure that you get what I am saying. If you don’t, just jump ahead to the recipe below and start cooking to experience what I am saying (see, it even rhymes) :).

Grilled Liempo Sisig

Try this Grilled Liempo Sisig Recipe. Let me know what you think.

Grilled Liempo Sisig Recipe
Nutrition Information
  • Serves: 4
  • Serving size: 4
Prep time: 
Cook time: 
Total time: 
  • 1 lb. Filipino style grilled pork belly, sliced into serving pieces
  • 2 ounces chicken liver
  • 1 large yellow onion
  • 1 teaspoon garlic powder
  • 3 1/2 tablespoons margarine
  • 1 tablespoon mayonnaise
  • Salt and ground black pepper to taste
  • 1 teaspoon chopped green onion
  • 1 piece egg
  1. Sprinkle 1/2 teaspoon garlic powder, some salt and ground black pepper all over the chicken liver. Let it stand for 10 minutes.
  2. Meanwhile, melt 1 tablespoon margarine on pan.
  3. Once the margarine start to melt and gets hot, pan fry the chicken liver in medium heat for 3 to 4 minutes per side. It will be best if you do not slice the chicken liver yet so that it will be easier to pan-fry. Remove the chicken liver from the pan. Set aside.
  4. Place the sliced grilled liempo in a food processor. Grind the pork and then place in a bowl. Set aside.
  5. Using the same food processor, chop the onion until it is cut into very small pieces (minced). Set the onion aside.
  6. Put the fried chicken liver in the food processor and then add the mayonnaise. Grind until the texture of the mixture becomes soft. set aside.
  7. Melt the remaining margarine using the pan that you used to fry the chicken liver. Once the margarine becomes hot, saute the minced onion until it becomes soft.
  8. Add the minced grilled liempo.Stir and cook for 10 to 12 minutes while stirring once in a while.
  9. Put-in the chicken liver mixture. Stir to blend with the other ingredients. Cook for 8 to 12 minutes or until the mixture almost dries-up. Add the remaining garlic powder and some salt and pepper.
  10. Heat a sizzling plate (fajita plate) then melt the remaining 1/2 tablespoon margarine. Transfer the cooked sisig on the sizzling plate. Top with egg and green onions.
  11. Serve with sriracha sauce, soy sauce, and lemon. don't forget the rice.
  12. Share and enjoy!

Grilled Liempo Sisig Recipe

Sinigang na Liempo sa Sampaloc

Sinigang na Liempo sa Sampaloc with Gabi is a great idea for lunch. I love to have it with a condiment of fish sauce and chili along with a cup of warm steamed white rice – or 2 cups, perhaps. This recipe uses fresh or fresh-frozen unripe tamarind as the souring agent, which is how it was during the early days when instant sinigang mix is not yet available.

Sinigang na Liempo

The vegetables that I used were okra, onchoy (Chinese kangkong), onion,  tomato, and gabi (eddo). You can add more vegetables if desired. I suggest adding the following vegetables for better results: string beans, eggplant, and daikon radish. Also, the sourness will depend on the amount of tamarind that you are using.

Try to add more tamarind if you think that the soup is not sour enough. The gabi or eddo makes the soup thicker and it helps the soup taste better. Make sure to add it in the middle of the process wherein it has time to cook until soft and almost diluted in the liquid.

Try this Sinigang na Liempo sa Sampaloc with Gabi. Let me know what you think.

Sinigang na Liempo sa Sampaloc
Nutrition Information
  • Serves: 6
  • Serving size: 6
Prep time: 
Cook time: 
Total time: 
  • 2 lbs. pork belly, chopped
  • 16 ounces unripe sampaloc (tamarind)
  • 1 bunch kangkong (onchoy), cleaned and sliced
  • 3 medium gabi(eddo), halved
  • 2 medium ripe red tomatoes, quartered
  • 1 medium yellow onion, quartered
  • 12 pieces okra
  • 3 to 4 pieces long green chili (siling pansigang)
  • 4 cups water
  • 2 cups beef broth
  • 2 tablespoons cooking oil
  • Fish sauce to taste
  1. Boil the water in a cooking pot.
  2. Put-in the tamarind and continue to boil for 45 minutes. Once done, remove the tamarind from the water. Set both aside.
  3. Meanwhile, heat the oil on another deep cooking pot.
  4. Once the oil is hot, sear the pork belly until the color turns light brown.
  5. Stir-in the tomatoes and onion. Cook for 2 minutes.
  6. Gently pour-in the water (used to boil the tamarind), but do not include the tamarind yet. Add the beef broth and gabi afterwards.
  7. Place the tamarind on a strainer and let the remaining juice out by pushing a spoon against it. Add the tamarind juice to the cooking pot where the meat is. Simmer for 60 minutes. Add more water if necessary.
  8. Put-in the okra and long green chili. Cook for 3 minutes.
  9. Add the kangkong (onchoy) and fish sauce. Stir. Cover and turn the heat off. Let it stay covered for 5 minutes.
  10. Transfer to a serving bowl.
  11. Serve with warm rice.
  12. Share and enjoy!


Liempo Estofado Recipe

Liempo Estofado is a sweet stew composed of pork belly (liempo), saba banana, and carrots. The components are cooked in mixture of soy sauce, vinegar, and sugar. This estofado recipe is a mild version similar to humba and adobo – this means that it is perfect with warm steamed white rice. Yum!

Preparing liempo estofado is simple. Just like most of the Filipino Stew recipes, the garlic needs to be quickly sautéed before the pork is added. The pork belly is made tender by simmering, and the rest of the ingredients are added towards the end.

It took me around 45 minutes to tenderize the pork belly. There will be a chance that the liquid will evaporate completely before the pork gets tender. In this case, try to add water before it happens.

Try this Liempo Estofado Recipe. Enjoy!

Liempo Estofado


Liempo Estofado Recipe
Nutrition Information
  • Serves: 4
  • Serving size: 4
  • Calories: 1200
Cuisine: Filipino Recipe
Prep time: 
Cook time: 
Total time: 
  • 2 lbs. pork belly, sliced
  • 4 pieces ripe saba banana, peeled and sliced
  • 2 medium carrots, sliced
  • 1 tablespoon dark brown sugar
  • 1/2 cup soy sauce
  • 3 pieces dried bay leaves
  • 1/4 cup red wine vinegar or cane vinegar
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups water
  • 2 tablespoons cooking oil
  • Salt to taste
  1. Heat the cooking oil in a cooking pot.
  2. Sauté the garlic.
  3. Add the pork and cook for 2 minutes.
  4. Pour-in the soy sauce and water. Add the bay leaves and ground black pepper. Let boil and then simmer for 30 minutes.
  5. Add the vinegar and sugar. Cook for 15 minutes. Note: add water if needed
  6. Put-in the banana and carrots. Cook for 10 minutes.
  7. Add salt to taste.
  8. Transfer to a serving bowl. Serve.
  9. Share and enjoy!

Delicious Grilled Pork Belly for Pulutan

Sabado (Saturday) night is the best time of the week to unwind. It is the time to be with family and friends – to eat, drink, and be merry. Shrug-off all the stress that accumulated during the past week and prepare for new challenges ahead, recharged.

Whether you are throwing a big party or a simple private get together, it is important to always serve the best pulutan. So, what is the best pulutan? It all depends on you. It can as simple as adobong mani, or something fiery like spicy chicken feet. Some might like grilled squid and chicharon bulaklak.

If you will ask me, the best pulutan (sometimes called finger food, beer food, or appetizer) is always a combination of meat and seafood. For example: baked tahong and grilled pork belly (inihaw na liempo). If I want to have the combination in one dish, I’ll make sinuglaw. Continue reading Delicious Grilled Pork Belly for Pulutan

What are Your Top 10 Favorite Filipino Food?

We Filipinos are known for our positive values, hospitality, being hard-working, and our ability to face whatever challenges that life brings – with a smile in our face. On top of that, we are also known to have a great passion for food – to the point of considering eating as a hobby.

Of course, the last statement does not apply to all; although it covers the majority.

Top 10 Favorite Filipino Foods
Photo Credit: BigBerto

Let’s talk about food, our favorite Filipino Foods.

What are your comfort foods? What are the foods that you find irresistible?

By the way, we are also known for being shy and quiet. I think that I should start the conversation by posting my food list first as an ice breaker, then you’ll follow by sending-in your comments.

How does that sound? Alright, here it goes…

Here are 10 of the Best Filipino Food for me:

1. Pork Menudo

2. Pancit Molo

3. Pork Binagoongan

4. Maja Blanca

5. Inihaw na Liempo

6. Dinuguan at Puto

7. Leche Flan

8. Lechon Kawali

9. Beef Kaldereta

10. Lumpiang Sariwa

How about you? Can you list your top 10 favorites?

Inihaw na Liempo Recipe (Grilled Pork Belly)

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

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

Inihaw na Liempo Recipe
Nutrition Information
  • Serves: 6
  • Serving size: 6
Prep time: 
Cook time: 
Total time: 
  • 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
  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. 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!


Watch the cooking video: