📝 About This Recipe
Inihaw na Liempo is the quintessential centerpiece of any Filipino 'handaan' or seaside boodle fight, featuring succulent pork belly marinated in a perfect harmony of sweet, salty, and citrusy flavors. This recipe captures the soulful essence of Philippine street food, using calamansi and soy sauce to tenderize the meat while achieving a beautiful charred lacquer on the grill. The result is a smoky, melt-in-your-mouth experience that perfectly balances the richness of the fat with a bright, zingy dipping sauce.
🥗 Ingredients
Main Ingredients
- 1 kg Pork Belly (Liempo) (sliced into 1/2 inch thick slabs)
- 1/4 cup Calamansi Juice (freshly squeezed; can substitute with lemon juice)
- 1/2 cup Soy Sauce (preferably a Filipino brand like Silver Swan)
- 1/2 cup Banana Ketchup (provides the signature reddish tint and sweetness)
- 3 tablespoons Brown Sugar (packed)
- 6-8 cloves Garlic (crushed and minced)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Lemon-Lime Soda (helps tenderize the meat fibers)
Basting Sauce
- 1/2 cup Reserved Marinade (boiled for safety)
- 2 tablespoons Coconut Oil or Neutral Oil (to keep the meat glossy)
- 1 tablespoon Annatto Oil (optional, for a vibrant orange color)
Sawsawan (Dipping Sauce)
- 1/2 cup Cane Vinegar (Datu Puti brand is traditional)
- 1/2 small Red Onion (finely chopped)
- 2-3 pieces Bird's Eye Chili (Siling Labuyo) (chopped for heat)
- 1 pinch Salt and Pepper (to taste)
👨🍳 Instructions
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1
Thoroughly wash the pork belly slabs under cold water and pat them completely dry with paper towels to ensure the marinade adheres properly.
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2
In a large mixing bowl, whisk together the soy sauce, calamansi juice, banana ketchup, brown sugar, minced garlic, cracked pepper, and lemon-lime soda until the sugar is fully dissolved.
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3
Place the pork belly slabs in a large resealable bag or a deep glass container. Pour the marinade over the meat, ensuring every inch is coated.
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4
Marinate in the refrigerator for at least 4 hours, though overnight (8-12 hours) is highly recommended for maximum flavor penetration.
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5
Remove the pork from the refrigerator 30 minutes before grilling to bring it to room temperature. This ensures even cooking.
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6
Prepare the basting sauce: Drain the marinade into a small saucepan. Bring to a vigorous boil for 3-5 minutes to kill any bacteria. Remove from heat and stir in the oil and annatto oil.
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7
Preheat your charcoal grill to medium-high heat. If using charcoal, wait until the coals are covered with a thin layer of gray ash.
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8
Lightly oil the grill grates. Place the pork belly slabs on the grill. Cook the first side for about 5-7 minutes without moving them to develop a good sear.
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9
Flip the pork and generously brush the cooked side with the basting sauce.
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10
Continue to grill, flipping every 5 minutes and basting frequently, for a total of 25-30 minutes. Look for the fat to become translucent and the edges to get slightly charred and crispy.
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11
Prepare the dipping sauce by combining vinegar, onions, chilies, salt, and pepper in a small bowl. Let it sit while the meat finishes.
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12
Once the pork reaches an internal temperature of 145°F (63°C) and looks caramelized, remove from the grill and let it rest on a cutting board for 5-10 minutes.
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13
Slice the liempo into bite-sized strips or cubes and serve immediately while hot and juicy.
💡 Chef's Tips
Do not skip the lemon-lime soda; the citric acid and carbonation act as a chemical tenderizer for tougher pork fibers. Always boil the marinade before using it as a basting sauce to ensure food safety. For the best authentic flavor, use lump charcoal rather than gas to get that distinct 'inihaw' smokiness. Avoid slicing the pork too thin before grilling; 1/2 inch to 3/4 inch is the sweet spot to prevent the meat from drying out. If you cannot find calamansi, use a mix of 2 parts lime juice and 1 part orange juice for a similar flavor profile.
🍽️ Serving Suggestions
Serve with a generous mound of warm garlic fried rice (sinangag). Pair with 'Atchara' (pickled green papaya) to cut through the richness of the pork fat. Include a side of grilled eggplant or a fresh Ensaladang Talong (eggplant salad). Serve with an ice-cold San Miguel beer or a tall glass of sago't gulaman. For a true Filipino experience, serve on a banana leaf and eat 'kamayan' style (with your hands).