Combine all the marinade ingredients in a bowl. Mix well.
Put the sliced liempo in the bowl where the. marinade is. Makes sure that the pork belly is coated with the mixture. Cover and refrigerate for at least 3 hours, but overnight is preferred.
Place a grill rack over a baking tray topped with aluminum foil. Arrange the marinated liempo on the rack.
Preheat oven to 370F. Bake the liempo for 20 minutes. Turn the meat over and grill the other side for 15 to 20 minutes. Baste the meat with the remaining marinade every 10 minutes.
Set the heat to 430F. Roast for 6 to 10 minutes. No need to turn over.
Transfer to a serving plate. Serve with papaya atchara and grilled liempo sauce.
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