grilled pork belly

Filipino-style grilled pork belly marinated in citrus juice, soy sauce, and spices. This inihaw na baboy is juicy, flavorful, and makes a great appetizer or main dish.

Inihaw na Liempo

calamansi juice

fish sauce

garlic,

Thai chili peppers, minced

brown sugar

salt

pepper

pork belly,

canola or sesame oil

oyster sauce

vinegar

onion,

Thai chili peppers, chopped

In a bowl, combine calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper. Stir well until sugar and salt are dissolved.

Add pork belly and massage marinade into the meat. Transfer into a ziplock bag and marinate in the refrigerator for 4 hours or overnight, turning the bag once or twice.

Drain pork from marinade, reserving about 1 cup of the liquid.

In a saucepan over medium heat, bring reserved marinade into a boil for about 3 to 5 minutes or until reduced.

In a small bowl, combine the reduced marinade, oyster sauce, and oil.

Arrange pork in a single layer on lightly-oiled hot grill and cook for about 2 to 3 minutes on each side.

When the pork begins to lose its pink, regularly brush with basting sauce. Continue to grill for about 4 to 5 minutes on each side or until pork is cooked through.

Remove from grill and cut into serving pieces. Serve with spiced vinegar dip.

In a bowl, combine vinegar, garlic, onion, chili peppers, salt, and pepper.

For the Spiced Vinegar Dip

https://www.youtube.com/watch?v=ZzOOkanLnps

Inihaw na Liempo marinated in citrus juice, soy sauce, and spices and grilled to juicy perfection. Delicious as an appetizer or main dish!
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How to Make Filipino-style Grilled Pork Belly

Ingredients:

1/2 cup calamansi juice
1/4 cup fish sauce
1 head garlic, peeled and minced
2 Thai chili peppers, minced
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon pepper
2 pounds pork belly, cut into 1/2-inch thick
1 tablespoon canola or sesame oil
2 tablespoons oyster sauce

For the Spiced Vinegar Dip
1 cup vinegar
4 cloves garlic, peeled and minced
1/2 onion, peeled and finely chopped
2 Thai chili peppers, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Instructions:

In a bowl, combine calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper. Stir well until sugar and salt are dissolved.

Add pork belly and massage marinade into the meat. Transfer into a ziplock bag and marinate in the refrigerator for 4 hours or overnight, turning the bag once or twice.

Drain pork from marinade, reserving about 1 cup of the liquid.
In a saucepan over medium heat, bring reserved marinade into a boil for about 3 to 5 minutes or until reduced.

In a small bowl, combine the reduced marinade, oyster sauce, and oil.
Arrange pork in a single layer on lightly-oiled hot grill and cook for about 2 to 3 minutes on each side.

When the pork begins to lose its pink, regularly brush with basting sauce. Continue to grill for about 4 to 5 minutes on each side or until pork is cooked through.

Remove from grill and cut into serving pieces. Serve with spiced vinegar dip.

For the Spiced Vinegar Dip

In a bowl, combine vinegar, garlic, onion, chili peppers, salt, and pepper.

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How to Make Inihaw na Liempo

Marinated pork belly grilled to perfection and served with spicy vinegar and pickled papaya. This is a perfect barbecue dish to serve during tailgate parties or excursions.

Easy Liempo Inihaw

lbs pork belly

Knorr SavorRich Pork Liquid Seasoning

soy sauce

banana ketchup

lemon (or 3 pieces calamansi)

black pepper

garlic (crushed)

lemon juice

cooking oil

Arrange pork belly in a large bowl. Add all marinade ingredients including Knorr SavorRich Pork Liquid Seasoning. Mix well. Let it stay for at least 30 minutes.

Prepare the basting sauce by combining all basting sauce ingredients in a bowl. Stir until well blended. Set aside.

Heat-up the grill. Start to grill the marinated liempo for 3 minutes. Brush basting sauce on the top part and the turn it. Baste and grill the opposite side for 3 minutes. Perform these steps with the same duration of grilling until the liempo gets medium brown. Note: it usually takes 3 cycles to completely cook the pork belly.

Remove from the grill. Let the liempo cool down. Slice into serving pieces.

Serve with spicy vinegar and papaya atchara. Share and enjoy!

Here in the Philipines, the common Pork Liempo Recipe is made with a marinade of soy sauce, pepper, sprite or 7-up and Philippine Lime (Kalamansi) and it is then grilled over charcoal but other versions include putting it in the oven with other marinades like Tomato sauce, brown sugar and orange juice which is less rustic than the first one.

Pork Liempo Recipe (Grilled Pork Belly)

Kilo Pork Liempo (Pork Belly,

Lemon Soda

Vinegar

garlic

Tbsp. white sugar

Tsp. Salt

Tsp. Black Pepper

pc. Thai chili, thinly sliced

Whisk together soda, vinegar, garlic, sugar, salt, and pepper in a medium bowl.

Place the Pork Belly in a Tupperware or Plastic Ware and pour in marinade.

Cover / Seal the Plastic Ware and place in refrigerator and marinate 2 hours or overnight.

To Marinade:

Combine vinegar, garlic, and chili in a small bowl. Set aside.

Grill the Marinated Pork for about 5 minutes per side or until slightly charred and cooked through. Brush with the Sauce or the Marinated Sauce on both sides as you grill.

To know if they are fully cooked, just get a piece of pork and slice it in the middle and see if the juices are already clear and the meat is no longer red.

To make Sawsawan / Dipping Sauce:

Easy Steps to Follow 😁👍👊👌

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Crispy Pork Belly Tacos

pork

chorizo

Salt (pepper, and garlic powder (or standard All-Purpose Rub))

pineapple (strained)

Tortillas

shredded Jack cheese

shredded Mexican Oaxaca cheese

onion

cilantro

avocado

sour cream (full fat)

milk (1%)

limes

Cut the pork belly into 1/4-inch thick strips and season with salt, pepper, and garlic powder.

Turn the griddle to medium heat and set up two zones: hot and cool.

Sear the pork belly strips in the hot zone for 2-3 minutes on each side until crispy.

Remove the pork belly from the griddle, chop into small chunks, and set aside.

Add the chorizo to the hot zone and cook for about 6 minutes, breaking it apart as it cooks.

Add the chopped pork belly back to the griddle with the chorizo.

Strain the crushed pineapple and add it to the griddle.

Mix everything together and cook for another 4-5 minutes.

Slide the mixture to the cool zone to keep it warm.

Turn the burner to low and clean the griddle surface.

Toast one side of the tortillas on the griddle.

Flip the tortillas and sprinkle with the cheese mixture.

Once the cheese starts to melt, add the chorizo, pork belly, and pineapple filling.

Fold the tortillas in half to form tacos and crisp on both sides until golden brown.

Remove the tacos from the griddle and garnish with diced onion and chopped cilantro.

Optionally, squeeze fresh lime juice over the tacos or drizzle with Avocado Lime Crema.

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