Inihaw na Liempo Recipe (Grilled Pork Belly)

I make Inihaw na Liempo almost every weekend. It is my son’s favorite, and he does not get tired of it. This Inihaw na Liempo recipe is the same one I have been cooking since we were still in the Philippines. When we moved to Chicago, I kept making it. Even when it was snowing. I would be out there by the grill in my jacket, flipping pork belly, brushing on the basting sauce, while the snow was coming down. We all have our ways to make things happen. Now that I am in Tampa, I do not have to deal with the cold anymore, but the Inihaw na Liempo routine has not changed. Soy sauce, calamansi, garlic, and a hot grill. That is it. Inihaw na Liempo does not need to be complicated, and this Inihaw na Liempo recipe is how I make it every single time.

 

I eat it the kamayan way. No utensils. I use my fingers to chunk the rice and meat together. There is an art to eating food this way. I make sure the vinegar dip and ensaladang talong are within reach before I sit down. Green mango with bagoong on the side if I have it. Two cups of rice, sometimes more. I am not going to pretend otherwise.

The basting sauce is the thing that makes this work. The marinade does its job in the fridge, but mixing it with banana ketchup and oil and brushing it on while grilling is where the magic is. That is what gives you that sticky, caramelized exterior. Get that part right and you are good.

What is Inihaw na Liempo?

Inihaw na Liempo is Filipino grilled pork belly marinated in soy sauce and citrus, then cooked over charcoal. “Inihaw” means grilled. “Liempo” is pork belly.

Filipino marinades for grilled pork typically use soy sauce, calamansi, lime, or lemon, and garlic. The banana ketchup in the basting sauce is what makes it distinctly Filipino. Banana ketchup was invented during World War II when tomatoes were hard to come by, and it stuck around because it works. That sweet, fruity glaze caramelizes on the grill and gives the pork a flavor you cannot get any other way.

You will find inihaw na liempo at every backyard cookout, fiesta, and ihawan in the Philippines. It is also the base for other dishes. Sinuglaw combines chopped grilled liempo with fish ceviche. Special tokwa’t baboy uses grilled liempo instead of the usual boiled pork.

Why This Inihaw na Liempo Recipe Works

This Inihaw na Liempo recipe is simple, but a few things make the results consistent every time.

• Soy sauce and citrus marinade lets the acid break down the surface of the pork so the flavor soaks in deeper during those hours in the fridge.
• The basting sauce is made from the same marinade mixed with banana ketchup and oil. The sugars caramelize on the grill. The oil keeps the pork from sticking. You get a glossy, slightly sweet coating without any extra work.
• Medium heat and frequent flipping prevents burning. Pork belly fat drips onto charcoal and causes flare ups. Medium heat gives the fat time to render, so the edges get crispy without turning bitter.
• Basting after each flip builds layers. Each coat caramelizes on top of the last one. That is how you get the bark.

Ingredients

• Pork belly – with the fat, skin, and meat layers intact. Do not trim it. The fat keeps everything juicy on the grill.
• Soy sauce – the base of the marinade.
• Lime or calamansi – the acid. Calamansi is traditional. Lime works fine.
• Ground black pepper – always necessary for inihaw marinades
• Salt – basic seasoning for pork
• Garlic, crushed. Not minced. Crushing releases more oil.
• Banana ketchup – the basting sauce. This is what makes it Filipino.
• Cooking oil – prevents sticking and help distribute the basting sauce.

Making this Filipino grilled pork belly is not complicated. I do it every weekend and the whole process, from pulling the pork out of the fridge to eating, takes about 30 minutes on the grill.

1. Combine the pork belly, soy sauce, lime or calamansi juice, salt, ground black pepper, and garlic in a bowl. Mix well.
2. Cover and refrigerate for at least 3 hours. Overnight for better results.

1. Pour the marinade from the pork into a separate bowl.
2. Add the banana ketchup and cooking oil. Stir until blended.

Keep this next to the grill. You will use it constantly.

1. Preheat the grill to medium heat.
2. Lay the pork belly slices on the grill grates.
3. Flip occasionally and baste generously after each turn.
4. Grill until fully cooked and nicely charred, about 15 to 20 minutes total.

You want a deep caramel color on the outside. No pink in the center. Cut into the thickest piece to check before pulling everything off.

What to Serve with Inihaw na Liempo

• Steamed white rice – Always. I go through at least two cups when grilled liempo is on the table.
• Papaya atchara – cuts through the richness with its tangy crunch. I make a batch every time I grill.
• Cucumber salad – cool and light between bites of smoky pork.
• Spiced vinegar dipping sauce – the standard sawsawan. Vinegar, soy sauce, onions, chili peppers.
• Ensaladang Mangga – Green mango with tomato and onion. My go-to side when mangoes are in season.
• Toyomansi is soy sauce mixed with calamansi. Some of my readers like this more than spiced vinegar, and I get it.

How to Store Inihaw na Liempo

Leftover inihaw na liempo rarely happens in my house, but when it does, it keeps well.

• Refrigerator: Airtight container, up to 3 days. It actually tastes better the next day. The marinade keeps working into the meat.
• Freezer: Wrap portions tightly in plastic wrap, then into a freezer bag. Good for 2 months.
• Reheating: Grill or hot pan to bring back the char. Air fryer at 375F for 5 to 6 minutes works too. Or chop it up and turn it into pork kilawin. Completely different dish from the same leftover.

More Filipino Grilled Recipes

• Grilled Pork Belly is my simpler version with a soy sauce and lime marinade for quick weeknight meals.
• Pork Barbecue is the skewered version found at every street corner in the Philippines.
• Chicken Inasal is Bacolod style grilled chicken with lemongrass, calamansi, and chicken oil basting.
• Inihaw na Baboy is my general grilled pork recipe with thicker cuts and a slightly different marinade.
• Easy Liempo Inihaw only needs 30 minutes of marinating if you are short on time.
• Inihaw na Pork Chop uses the same style of marinade on bone-in pork chops.
• Grilled Pinoy Pork Chop goes great with green mango and shrimp paste on the side.

• Calamansi or lime can be replaced with lemon juice or white vinegar. Different flavor, same function.
• Banana ketchup can be swapped with tomato ketchup. You lose the fruity sweetness, but the glaze still forms.
• Pork belly can be substituted with pork shoulder or boneless pork chops. Less fat, so watch the grilling time.
• Fresh garlic can be replaced with about 1 teaspoon garlic powder per 5 cloves.
• Soy sauce can be swapped with coconut aminos if you want lower sodium. Add a little salt to compensate.

This Inihaw na Liempo recipe is the one I keep coming back to every weekend. My son still asks for it, and I still make it. I hope you give it a try.