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Grilled pork slices on a white plate with a side of pickled vegetables, sliced calamansi, and red chilies, garnished with chopped herbs.
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Inihaw Na Liempo Filipino Grilled Pork Belly

Prep Time10 minutes
Cook Time20 minutes
Marinating Time:1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Filipino
Servings (Adjustable): 1
Calories: 1186kcal
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Ingredients

  • 6 ounces pork belly 170 grams (½ inch thick)
  • ⅛ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 clove garlic sliced
  • ¼ cup soy sauce
  • 2 tablespoons freshly squeezed calamansi juice seeded
  • 2 pieces chili peppers preferably siling labuyo
  • 1 teaspoon light brown sugar
  • 2 tablespoons coconut oil
  • 1 teaspoon fresh chopped spring onions

Instructions

  • Thoroughly wash and pat dry all sides of the pork belly. Then cut pork belly in half, if the griller’s heat is concentrated at the center.
  • Season the sliced pork belly with salt and ground pepper. Add garlic, chili peppers, and spring onions.
  • Pour soy sauce, calamansi juice, and oil over the seasoned pork belly. Marinate pork belly for at least an hour or overnight if time permits.
    Two pieces of pork belly marinating in a dark sauce with whole red chilies, garlic cloves, and chopped green onions in a white oval dish on a white surface.
  • Place the marinated pork belly on a heated grill. Grill pork belly undisturbed for 2 minutes. Baste the pork belly and gently flip. Continue to grill the pork belly undisturbed for 2 minutes.
  • Continue basting the pork belly with the remaining marinade, and gently flip every 2 minutes until completely cooked, reaching an internal temperature of 145°F (62.8°C).
    Two pieces of grilled meat on a grill pan, with a silicone brush applying marinade or sauce to one piece.
  • Rest the grilled pork belly for 3 minutes, then serve as is or slice into bite-sized pieces.
    Grilled marinated pork chop on a white plate, garnished with chopped green onions, served with a small bowl of pickled vegetables, a red chili, and a sliced calamansi.

Notes

This Inihaw na Liempo recipe is ideal for cooking outdoors on any grill or griddle.
Strain the freshly squeezed calamansi juice. I used 12 fresh calamansi to get 2 tablespoons of freshly squeezed calamansi juice, without seeds.
Add oil to the marinade to prevent the pork belly from sticking to the grill.
Traditionally, siling labuyo (wild chili) is preferred for this dish, but local supermarkets usually sell Thai chili or Bird’s Eye Chili and label them as siling labuyo.
This recipe uses ½-inch-thick pork belly, and cut into two pieces to shorten the grilling time. Grill time will increase for thicker and tougher pork belly.
This Inihaw na Liempo recipe was marinated for only 1 hour, but ideally, a minimum of 2 hours will provide more flavor. For the best flavor, marinate the pork belly overnight.
In the Philippines, popular traditional condiments for Inihaw na Liempo include atsara (or achara - pickled green papaya), spiced vinegar, and soy sauce with calamansi and fresh chilies.
Calamansi, also known internationally as Calamondin and Philippine Lime, is a popular Filipino small citrus fruit. It is added to marinades and dipping sauces. It is also used in making Calamansi Juice.
 
 
 
 
 
 
 
 

Nutrition

Calories: 1186kcal | Carbohydrates: 13g | Protein: 23g | Fat: 118g | Saturated Fat: 56g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 44g | Cholesterol: 122mg | Sodium: 3590mg | Potassium: 546mg | Fiber: 2g | Sugar: 6g | Vitamin A: 587IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 3mg

Equipment

Measuring Spoons
Measuring Cup
Knife
Chopping board
Kitchen tongs
grill

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