Inihaw na liempo (grilled pork belly)

The star of Filipino grilling parties: sweet-salty, calamansi-marinated pork belly, grilled over charcoal, with a vinegar dip. Fatty, caramelised and smoky.

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Method

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1. Mix the soy sauce, calamansi juice, ketchup, sugar, garlic and pepper.
2. Toss the pork slices in the marinade, and refrigerate for at least 3 hours, ideally overnight. ⏱ Timer: 3 h
3. Take out of the fridge half an hour before grilling. Reserve the marinade, mix with a little oil for brushing. ⏱ Timer: 30 min
4. Grill over charcoal or in a griddle pan over medium heat, 8-10 minutes per side, brushing several times with the marinade, until the meat is cooked through, the edges caramelised and lightly charred in places. ⏱ Timer: 8 min
5. Rest for a few minutes, cut into strips, and serve with the vinegar-onion dip and rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The sugar in the marinade burns easily; don't grill over too high a heat.
• Also works in a 200°C oven for 35-40 minutes, finished off under the grill.

Similar recipes

• Barbecue pork ribs · American
• Tostones (Caribbean twice-fried green plantain) · Spanish & Portuguese
• Tang cu paigu (sweet and sour pork ribs) · Chinese
• Tokwa't baboy (fried tofu and pork in vinegar-soy sauce) · Southeast Asian
• Zucchini and Pork Rib Fritada · Spanish & Portuguese
• Lechon kawali (crispy fried pork belly) · Southeast Asian

More southeast asian ideas

• Moo kratiem (garlic pepper pork)
• Thịt kho trứng (caramelised pork with boiled eggs in coconut water)
• Cơm tấm sườn (grilled pork chop with broken rice)
• Sisig (crispy chopped pork in a sizzling plate)
• Pork menudo (pork stew with liver, potatoes and carrots)
• Babi kecap (sweet soy braised pork)

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