From the recipe collection
Inihaw na Liempo (Grilled Pork Belly)
Marinated pork belly slices grilled until slightly charred and juicy, perfect with vinegar dip.
- Prep time
- 15m plus marinate
- Cook time
- 15–20m
- Yield
- 4–6
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- In a bowl, mix together the soy sauce, calamansi or lemon juice, banana ketchup, brown sugar, minced garlic, ground pepper, and oil to make a marinade.
- Add the pork belly slices and coat them well. Marinate at least 1 hour or up to overnight in the fridge for deeper flavour.
- Preheat a charcoal grill or gas grill to medium high heat.
- Place the pork belly slices on the grill and cook 5–7 minutes per side, basting occasionally with marinade that has first been brought to a full boil in a separate pan, until cooked through and slightly charred at the edges.
- Transfer the grilled liempo to a cutting board and rest a few minutes.
- Slice into bite sized pieces and arrange on a platter.
- Serve hot with spiced vinegar or a soy calamansi chili dip and steamed rice.