Boil water in a cooking pot.
Add pork belly. Cover and continue to boil in medium heat for 30 to 35 minutes.
Remove the pork belly from the pot. Let it cool. Note: you may use the pork stock (water used to boil liempo) to cook other dishes.
Rub 1 teaspoon salt and ½ teaspoon ground black pepper over the pork belly. Let it stay for 10 minutes.
Heat-up the grill. Grill each side for a total of 6 minutes. Note: I usually grill one side for 2 minutes, turn the belly over and grill the opposite side for the same time. The process is repeated 2 to 3 times. This will prevent the pork belly from being burnt.
Slice the pork belly into thin pieces and arrange in a large mixing bowl.
Prepare the dressing by combining mayonnaise, Knorr Liquid Seasoning, lime juice, and onion powder in a small bowl. Stir until well blended. Set aside.
Put the onion and chili peppers on the bowl with the sliced pork belly. Toss.
Add the dressing. Continue to toss until well blended. Add Salt and pepper to taste.
Transfer to a serving bowl. Serve!
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