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Inihaw na Liempo Recipe (Grilled Pork Belly)

Inihaw na Liempo is known as Grilled Pork Belly in Filipino. This dish needs no introduction at
all because the name of the dish already introduces itself. Inihaw na Liempo is also a popular
and favorite dish in the Philippines; in fact, there were several dishes that makes use of this dish
as its component. Sinuglaw and Special Tokwat baboy are few of the examples.

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Inihaw na Liempo is something that I enjoy to have. It is prepared in a simple manner and the
cooking process is not complicated, but it is full of awesome avor.I love to eat liempo with
steamed white rice along with a dip composed of vinegar, soy sauce, and chopped onions.
Toyomansi also goes well for this dish. Sides such as Ensaldang Talong (eggplant salad) is
perfect for this dish — and so is mangga with bagoong.

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How do you eat Inihaw na Liempo? For me, I love to eat it the traditional Filipino “Kamayan” way.
This means that I eat the meal without using any utensils. Rather, I use my ngers to chunk the
rice and meat together and eat it that way. There is an art in eating food this way, and Filipinos
are really good with it. There are even times when I try this method even if I am eating sinigang
na baboy — it is quite challenging if done with soup dishes or dishes with sauces, but it works.

Try this delicious Inihaw na Liempo recipe. Let me know what you think

Watch the Inihaw na Liempo Cooking Video:

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Inihaw na Liempo (Grilled Pork Belly)
Inihaw na Liempo Recipe
 
Prep time Cook time Total time
Print
3 hours 30 mins 3 hours 30 mins
 
Author: Vanjo Merano
Serves: 6

Ingredients
2 lbs. pork belly
½ cup soy sauce
1 piece lemon (or 3 to 4 pieces calamansi)
½ tsp ground black pepper
1 tsp salt
4 cloves garlic, crushed
¼ cup banana catsup
1 tbsp cooking oil

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 Instructions
1. Combine pork belly with the soy sauce, lemon, salt, ground black pepper, garlic and mix well.
Marinade the pork belly for at least 3 hours.
2. In a bowl, pour the pork belly marinade. Add banana catsup and cooking oil. Stir well. (This will
be the basting sauce)
3. Grill the pork belly while basting the top part of the pork after ipping it over.
4. Serve hot with spiced vinegar or toyomansi. Share and Enjoy!

Nutrition Information
Serving size: 6

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 17 Responses

CeciliaMQ
August 25, 2009

OMG this one is a killer. 2 serving of steam rice won’t be enough! with matching sukang maanghang na my
calamansi…the bomb!

denimjeans
March 17, 2010

I don’t have a grill around. Would you suggest any drastic variations if I bake it instead?

Panlasang Pinoy
March 17, 2010

Drastic? I don’t have any extreme variation to suggest. You could simply bake this in the oven, denimjeans.

aurora lambino
April 2, 2010

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1. same sentiment here… i was always taught to throw out the marinating solution and not re-use it in the
whooops…
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2.process…
cooking
isa
May 8, 2010

im gonna try this later for dinner ^_^

aures
July 11, 2010

Hi,

this seem to be exciting too -- like your others recipes. What brand ( if its ok) of banana catsup do you suggest? I am
from the Philippines..

thanks a lot for your time.

Panlasang Pinoy
July 12, 2010

I used the “J” brand, aures.

jade bienvenu
September 29, 2010

j? as in? im wondering if its the one in my mind, coz we always use “joy” catsup. heheh and it really taste
good. other than using those other brands….

marjs
March 3, 2011

woww…its really looks yummy^^

i’ll going to try this,im sure my
husband gonna like it^^c
i will try all of ur recipes kuya~~~
more power po^^

lan
August 25, 2011

Is it ok to replace the lemon with orange? thanks

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Merano
September 3, 2011
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 If you do that, the taste will be di erent.

Aikawa
January 21, 2012

You can also use tomato ketchup, just add a tablespoon of sugar for every 1/4 cup of ketchup.
It might taste a bit di erent, though, depending on your brand of tomato ketchup.

Lita
January 21, 2012

I agree with Elenor. You only cook the marinade if you’re going to make a sauce out of it. I’ve done it before. Basting
sauce is obviously di erent from dipping sauce. The basting sauce is being cooked at the same time with the meat
so it’s not raw.

gina
December 16, 2013

I’ve tried most of your recipes and they turned out good. I saw on a Filipino Channel a presentation of BELLYCHON. I
tried to copy it but it turned out to be bad and not crispy. Could you please come up with a Panlasang Pinoy version
of BELLYCHON. Thanks.

anna
September 6, 2015

family loves it to the core…thanks for sharing your recipe.

Vanjo Merano
September 7, 2015

Glad to know that, Anna. You are welcome.

beeisbusy
December 24, 2015

Thank you Chef Vanjo for your sharing all your great and delicious recipes. My mom and i.. We’ve been a fan of you
and your site for many years now. we have tried a lot of your recipes and i can say it really good! Two thumbs up!
Merry Christmas to you and your family! God bless you always!

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