Step 1

In a large bowl, combine the soy sauce, oyster sauce, banana ketchup, calamansi juice, minced garlic, ground black pepper, red chilies, brown sugar and lemon soda. Mix until well combined.

Step 2

Next, add the pork belly slices in the marinade. Mix and coat them with the marinade. Allow them to marinate for at least 4 hours or better if overnight, refrigerated.

Step 3

For the basting sauce, combine the banana ketchup, soy sauce, sugar (optional) and cooking oil. Mix until well combined.

Step 4

Prepare the charcoal and the grill. Arrange the marinated pork in the grill and let them cook until the bottom part facing the charcoal dries up. Then, flip each piece and brush them with the basting sauce.

Step 5

Flip them again and brush the other side with the basting sauce. Continue flipping and basting until both sides are cooked and smokey.

Step 6

Transfer the grilled liempo to a serving dish. Rest them first for around 5 minutes before cutting into serving pieces. Make papak or pulutan out of it, or serve it with hot steaming rice and special suka! Enjoy!