Inihaw na Liempo: Filipino Grilled Pork Belly
Dan
Filipino grilled pork | Liempo | Sawsawan
Inihaw na liempo gives you smoky pork belly, crisp edges, and a sharp dipping sauce that makes every bite want rice.
Why make it: This version balances a simple soy-calamansi marinade with practical grilling cues for managing pork belly fat and flare-ups.
Fresh From the Kitchen
About This Recipe
Inihaw na liempo is Filipino grilled pork belly, usually marinated with soy sauce, citrus, garlic, pepper, and a little sweetness, then served with vinegar or toyomansi dipping sauce.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the pork belly
Look for strips with an even mix of meat and fat. Pieces that are too thick can burn outside before the middle cooks.
For the sawsawan
The dipping sauce should be brighter and sharper than the pork so the meal does not feel heavy.
Inihaw na Liempo Recipe
This version balances a simple soy-calamansi marinade with practical grilling cues for managing pork belly fat and flare-ups.
Shopping List
- pork belly strips
- soy sauce
- calamansi or lemon juice
- garlic
- brown sugar
- black pepper
- cane vinegar
- red onion
- Thai chiles
- steamed rice
Ingredients
Pork and Marinade
- 2 pounds pork belly strips, 1/2 inch thick
- 1/3 cup soy sauce
- 1/4 cup calamansi juice or lemon juice
- 5 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
Sawsawan
- 1/2 cup cane vinegar
- 2 tablespoons soy sauce
- 1 small red onion, finely chopped
- 2 Thai chiles, sliced
- 1 garlic clove, minced
- Pinch of sugar, optional
For Serving
- Steamed white rice
- Tomato slices
- Cucumber slices
- Extra calamansi wedges
Instructions
- Mix the marinade ingredients and coat the pork belly well.
- Marinate in the refrigerator for at least 3 hours or overnight.
- Stir together the sawsawan and let it sit while the pork cooks.
- Heat a grill to medium with a cooler zone for flare-ups.
- Grill pork belly, turning often, until browned, cooked through, and lightly crisp at the edges.
- Move pieces to the cooler side whenever dripping fat causes strong flames.
- Rest 5 minutes, slice into bite-size pieces, and serve with sawsawan.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Inihaw na Liempo
- Trim only if needed: Some fat is part of liempo, but very uneven edges can be trimmed to prevent burning.
- Turn often: Frequent turning helps pork belly cook evenly.
- Use a cooler zone: It gives you a place to move the meat when fat drips.
- Slice after resting: The juices settle and the pieces look cleaner.
How To Serve And Store
Serve with hot rice, sawsawan, tomatoes, salted egg, or grilled eggplant. Refrigerate leftovers up to 4 days and reheat in a skillet or air fryer.
Common Questions
Can I cook liempo indoors?
Yes. Use a broiler or grill pan with good ventilation and watch closely for smoke.
Can I use pork shoulder instead?
Yes, but it will taste more like pork barbecue than classic liempo.
Should the marinade be very sweet?
It can be lightly sweet, but liempo should still taste savory and smoky.
What dipping sauce is best?
Cane vinegar with onion and chile is classic, while toyomansi is also very good.
Do you want liempo cut into strips, chopped into bites, or served as whole slabs? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
