Inihaw na Liempo

5 from 1 vote

Inihaw na Liempo is Filipino grilled pork belly marinated in soy sauce, calamansi, and garlic, then basted with a banana ketchup glaze while grilling over charcoal. Serve it hot with spiced vinegar or toyomansi and steamed white rice.

Prep Time15

Cook Time20

Marinating Time3

Total Time3 35

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino, Grilled

Keyword: charred, grilled, inihaw na liempo, marinated, pork belly

Servings: people

Calories: 1245kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Charcoal Grill Gas grill or oven also works
1 Basting Brush For applying the banana ketchup glaze
1 Tongs For flipping the pork belly slices

Ingredients

2 lbs pork belly sliced about half an inch thick
1/2 cup soy sauce
2 pieces lime or calamansi
1/2 teaspoon ground black pepper
1 teaspoon salt
5 cloves garlic crushed
1/4 cup banana ketchup
1 tablespoon cooking oil

US Customary - Metric

Instructions

Combine the pork belly, soy sauce, lime or calamansi juice, salt, ground black pepper, and garlic in a bowl. Mix well, then cover and refrigerate for at least 3 hours. Overnight marinating gives the best results.
2 lbs pork belly, 1/2 cup soy sauce, 2 pieces lime, 1/2 teaspoon ground black pepper, 1 teaspoon salt, 5 cloves garlic
Pour the marinade into a separate bowl. Add the banana ketchup and cooking oil, then stir until well blended. Set this aside as the basting sauce.
1/4 cup banana ketchup, 1 tablespoon cooking oil
Grill the pork belly over medium heat. Flip occasionally and baste generously with the sauce after each turn. Grill until the meat is fully cooked and nicely charred, about 15 to 20 minutes total.
Serve hot with spiced vinegar or toyomansi alongside steamed white rice. Share and enjoy!

Notes

Doubling the recipe – This scales easily. For 4 lbs of pork belly, double all marinade and basting ingredients. Marinate in a large zip-lock bag instead of a bowl to save fridge space.

Best banana ketchup brands – Jufran and UFC are the two most common. Jufran is slightly sweeter, which gives a better caramelized glaze on the grill.

Charcoal vs. gas grill – Charcoal gives the traditional smoky flavor, but a gas grill set to medium works fine. Position the pork away from direct flame to reduce flare ups from dripping fat.

Serving for a crowd – Grill the pork belly in batches and keep finished pieces warm in a foil-covered tray inside a 200F oven. The basting sauce holds at room temperature for the duration of the cookout.

Nutrition