This inihaw na liempo recipe makes a delicious Filipino grilled pork belly for one. The meat is marinated in soy sauce, calamansi, garlic, and chilies before being grilled until tender and lightly charred.

Enjoy the meat with rice and your favorite dipping sauce for a simple Filipino meal. The flavorful marinade and quick grilling make it easy to prepare at home.

Grilled meat slices arranged on a white plate with calamansi, red chili peppers, and a small bowl of pickled vegetables.

Want to save this post?

Enter your email below and get it sent straight to your inbox. Plus, I'll send you the latest recipes and tips every week!

I love making Filipino Grilled Pork Belly when I want something that feels special without spending hours in the kitchen. Even a short marinade gives the pork plenty of flavor, while an overnight soak takes it to another level. The combination of soy sauce, calamansi, garlic, and chilies creates a savory, slightly tangy taste that keeps me coming back for more.

The best thing about this version is that it's sized for one person, so there's no need to buy a large amount of pork belly or deal with lots of leftovers. Cooking it on a stovetop griller makes it easy to enjoy year-round, even when outdoor grilling isn't an option. For a complete Filipino-inspired meal, I like serving it alongside my air fryer lumpia. And, when I want a simple dessert afterward, my leche flan for one is always a great choice.

Ingredients

Raw pork belly slices on a white oval plate, with bowls of soy sauce, oil, and seasonings on a separate dish in the background.

pork belly
kosher salt
ground black pepper
garlic
soy sauce
calamansi juice (lemon juice works if you can't find it)
chili peppers, preferably siling labuyo
light brown sugar
coconut oil
spring onions

Scroll down to the recipe card for quantities used.

Instructions

Pat the pork belly dry and cut it into two pieces if needed for more even grilling.
Season with salt and pepper, then add the garlic, chilies, and spring onions.
Pour the soy sauce, calamansi juice, and coconut oil over the pork. Marinate for at least 1 hour or overnight for deeper flavor.
Preheat a grill or stovetop griller. Place the pork belly on the hot grill and cook for 2 minutes without moving it.
Baste with the marinade, flip gently, and grill for another 2 minutes. Continue basting and flipping every 2 minutes until the pork reaches an internal temperature of 145°F (63°C).
Let the grilled pork belly rest for 3 minutes before serving whole or sliced into bite-sized pieces.

Sliced grilled meat with a side of pickled vegetables on a white plate, garnished with chopped chives; red chilies and calamansi in the background.

Tips

Top tip: Watch for flare-ups from the rendered fat if using a flame grill. Pork belly releases a lot of fat as it cooks, which can cause flames to rise quickly. Move the pork to a cooler part of the grill if flare-ups become excessive.

Bring the pork closer to room temperature before grilling. Let it sit out for 15 to 20 minutes after marinating so it cooks more evenly from edge to center.
Reserve a small portion of the marinade before adding the pork. This can be used later as the base for a dipping sauce without concerns about cross-contamination.
Avoid pressing down on the pork while grilling. Pressing squeezes out flavorful juices and can make the meat less tender.
Clean and oil the grill grates before heating. Even with oil in the marinade, a clean cooking surface helps prevent sticking and encourages better grill marks.

Variations

I've tried a few different ways to make this recipe over time, and these substitutions and variations are some of my favorite ways to switch things up while keeping the classic flavors intact.

Substitutions

Calamansi juice: If fresh calamansi isn't available, use an equal amount of lime juice or a combination of lime and orange juice to mimic its balance of tartness and sweetness.
Siling labuyo: Thai bird's eye chilies are the closest substitute, but red pepper flakes or a pinch of cayenne can add heat if fresh chilies aren't available.
Coconut oil: Use a neutral oil such as avocado oil, canola oil, or light olive oil in the marinade.
Spring onions: Thinly sliced shallots or a small amount of finely chopped red onion can provide a similar fresh onion flavor.

Variations

Spicy garlic: Double the garlic and add an extra chili pepper for a bolder flavor that pairs well with rice and a vinegar dipping sauce.
Sweeter barbecue-style: Increase the brown sugar slightly and brush the pork with a little extra marinade during the final minutes of grilling for more caramelization.
Citrusy: Add a little calamansi zest or lime zest to the marinade for a brighter citrus flavor that stands out against the rich pork belly.
Rice bowl: Slice the grilled pork belly and serve it over steamed rice with cucumber, tomatoes, and a drizzle of soy sauce and calamansi for an easy one-bowl meal.

A close-up of a fork holding a piece of grilled, seasoned meat garnished with chopped green herbs, with blurred plates in the background.

Storage

Although this recipe is designed for one serving, any leftover Filipino grilled pork belly can be stored in an airtight container in the refrigerator for up to 3 days. Let the pork cool completely before refrigerating to help maintain its texture. For longer storage, wrap the pork tightly and freeze it for up to 2 months.

To reheat, warm the pork belly in a skillet over medium heat for a few minutes on each side until heated through. This helps restore some of the crisp edges while keeping the meat juicy. You can also reheat it in an air fryer at 350°F for 3 to 5 minutes or in the microwave using short intervals, though the pork may not stay as crisp when microwaved.