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
Inihaw na Liempo 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
Instructions
- 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!
CeciliaMQ says
August 25, 2009 at 7:14 pmOMG this one is a killer. 2 serving of steam rice won’t be enough! with matching sukang maanghang na my calamansi…the bomb!
denimjeans says
March 17, 2010 at 11:06 amI don’t have a grill around. Would you suggest any drastic variations if I bake it instead? 🙂
Panlasang Pinoy says
March 17, 2010 at 5:35 pmDrastic? I don’t have any extreme variation to suggest. You could simply bake this in the oven, denimjeans.
aurora lambino says
April 2, 2010 at 10:41 pmwhooops… same sentiment here… i was always taught to throw out the marinating solution and not re-use it in the cooking process…
isa says
May 8, 2010 at 9:44 pmim gonna try this later for dinner ^_^
aures says
July 11, 2010 at 4:23 amHi,
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.
Panlasang Pinoy says
July 12, 2010 at 8:21 pmI used the “J” brand, aures.
jade bienvenu says
September 29, 2010 at 8:01 pmj? as in? im wondering if its the one in my mind, coz we always use “joy” catsup. heheh and it really taste good. other than using those other brands….
marjs says
March 3, 2011 at 1:50 amwoww…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^^
Jean says
May 25, 2019 at 7:49 pmIt’s good to taste it. It’s yumyum yum..
lan says
August 25, 2011 at 11:44 pmIs it ok to replace the lemon with orange? thanks
Vanjo Merano says
September 3, 2011 at 12:48 pmIf you do that, the taste will be different.
Aikawa says
January 21, 2012 at 10:38 amYou can also use tomato ketchup, just add a tablespoon of sugar for every 1/4 cup of ketchup. 😀
It might taste a bit different, though, depending on your brand of tomato ketchup. 😀
Lita says
January 21, 2012 at 11:11 amI 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.
gina says
December 16, 2013 at 12:17 amI’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.
anna says
September 6, 2015 at 12:24 amfamily loves it to the core…thanks for sharing your recipe.
Vanjo Merano says
September 7, 2015 at 10:34 amGlad to know that, Anna. You are welcome.
beeisbusy says
December 24, 2015 at 5:05 amThank you Chef Vanjo for your sharing all your great and delicious recipes. My mom and i.. We’ve been a fan of you and your site for many years now. 🙂 we have tried a lot of your recipes and i can say it really good! Two thumbs up! Merry Christmas to you and your family! God bless you always!