📝 About This Recipe
Liemposilog is a beloved cornerstone of Filipino 'Silog' breakfast culture, combining smoky, tender grilled pork belly with fragrant garlic rice and a perfectly runny egg. The 'Liempo' (pork belly) is marinated in a classic blend of soy sauce, calamansi, and aromatics, creating a profile that is simultaneously salty, sour, and sweet. This dish captures the soulful essence of a Filipino morning, offering a hearty, high-protein start to the day that is as comforting as it is flavorful.
🥗 Ingredients
The Pork Liempo & Marinade
- 1 kg Pork Belly (Liempo) (sliced into 1/2 inch thick strips)
- 1/2 cup Soy Sauce (preferably Filipino brand like Silver Swan)
- 1/4 cup Calamansi Juice (freshly squeezed; substitute with lemon if unavailable)
- 3 tablespoons Brown Sugar (packed)
- 6 cloves Garlic (minced)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Banana Ketchup (for color and a hint of sweetness)
Sinangag (Garlic Fried Rice)
- 5 cups Day-old White Rice (cold, grains separated)
- 8 cloves Garlic (crushed and finely minced)
- 3 tablespoons Cooking Oil (vegetable or canola)
- 1 teaspoon Salt (to taste)
The Eggs and Garnish
- 4 large Eggs (fresh)
- 2 stalks Green Onions (thinly sliced)
- 1 medium Cucumber (sliced into rounds)
- 2 medium Tomato (wedged)
Sawsawan (Dipping Sauce)
- 1/2 cup Cane Vinegar (Datu Puti brand recommended)
- 2 pieces Red Chili (Siling Labuyo) (crushed)
- 1/4 cup Red Onion (finely diced)
👨🍳 Instructions
-
1
In a large bowl or resealable bag, whisk together the soy sauce, calamansi juice, brown sugar, minced garlic, black pepper, and banana ketchup until the sugar is dissolved.
-
2
Add the pork belly slices to the marinade, ensuring every piece is thoroughly coated. Refrigerate and let marinate for at least 4 hours, though overnight is best for maximum flavor penetration.
-
3
Prepare your grill for medium-high heat. If using a stovetop grill pan, lightly oil it and heat until it begins to smoke slightly.
-
4
Remove pork from the marinade, shaking off excess. Reserve the marinade and pour it into a small saucepan; simmer for 5 minutes until thickened to use as a basting sauce.
-
5
Grill the pork belly for 5-7 minutes per side. Baste frequently with the simmered marinade. The pork should be charred on the edges and cooked through.
-
6
Once cooked, remove the liempo from the heat and let it rest for 5 minutes. Slice into bite-sized pieces if preferred.
-
7
While the meat rests, prepare the Sinangag. Heat oil in a large wok or skillet over medium heat. Add the minced garlic and sauté until golden brown and fragrant—do not let it burn.
-
8
Add the cold rice to the wok, breaking up any clumps with a spatula. Toss thoroughly to coat every grain in the garlic oil.
-
9
Season with salt and stir-fry for 8-10 minutes until the rice is heated through and slightly toasted. Set aside and keep warm.
-
10
In a separate non-stick pan, fry the eggs sunnyside up. The whites should be set and crispy at the edges, while the yolks remain runny.
-
11
Assemble the dipping sauce by mixing the cane vinegar, diced red onion, and crushed chilies in a small ramekin.
-
12
To plate, scoop a generous portion of garlic rice onto a plate, place a slice of grilled liempo next to it, and top the rice with a fried egg.
-
13
Garnish with sliced cucumbers, tomatoes, and a sprinkle of green onions. Serve immediately while hot.
💡 Chef's Tips
For the best Sinangag, use rice that has been refrigerated overnight; fresh rice is too moist and will turn mushy. Don't skip the banana ketchup in the marinade; it provides the iconic reddish tint and caramelized crust characteristic of Filipino BBQ. If the pork skin is too tough, you can boil the pork belly in water with salt and pepper for 20 minutes before marinating. Always simmer the leftover marinade before using it as a baste to ensure it is safe to consume. Adjust the number of chilies in the dipping sauce to your preferred spice level.
🍽️ Serving Suggestions
Pair with a hot cup of Kapeng Barako (strong Filipino black coffee) for an authentic breakfast experience. Serve with a side of Atchara (pickled green papaya) to cut through the richness of the pork belly. A cold glass of fresh calamansi juice or iced tea balances the salty-smoky flavors perfectly. Add a side of fried eggplant or blanched okra for extra fiber and texture. For an extra kick, add a dash of liquid seasoning or extra toasted garlic bits on top of the rice.