Filipino Grilled Pork Belly (Inihaw na Liempo)
Inihaw na Liempo Say it: ee-nee-HOW nah lee-EM-poh
Inihaw na liempo is the Philippines’ beloved charcoal-grilled pork belly, sold at roadside stalls and served at family cookouts. Thick strips of belly soak up a punchy marinade of soy sauce, calamansi, garlic and brown sugar, then hit the grill until the fat renders and the edges char. The result is juicy, smoky and sweet-savory, with a bright citrus lift. It is usually sliced and eaten with rice, a calamansi-soy dip and cold drinks, making it a centerpiece of Filipino outdoor gatherings.
Filipino Grilled Pork Belly (Inihaw na Liempo)
Inihaw na Liempo
Pronounced ee-nee-HOW nah lee-EM-poh
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains soy, gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pork and marinade
For serving
Method
Pat the pork belly dry. If the skin is on, score it at 1-inch (2.5 cm) intervals without cutting into the meat.
In a bowl, whisk the soy sauce, calamansi juice, brown sugar, garlic, pepper and oil until the sugar dissolves. Pour 1/4 cup (60 ml) of the marinade into a small saucepan and set aside; put the pork in the bowl and turn to coat. Cover and refrigerate for 2 to 4 hours, turning once.
Add the water to the reserved marinade and simmer over medium heat for 2 minutes; keep warm for basting.
Prepare a charcoal grill for medium-high heat, or heat a gas grill to 400°F (200°C). Clean the grates.
Grill the pork for 4 to 5 minutes per side, starting skin-side down if skin-on, until browned and lightly charred. Baste with the simmered marinade after each turn and move pieces to a cooler part of the grill if flare-ups occur.
Continue grilling and basting for 10 to 15 minutes more, until the fat renders, the edges crisp and an instant-read thermometer inserted into the thickest part registers 145°F (63°C).
Rest on a cutting board for 5 minutes, then slice across the strips into bite-size pieces. Serve with calamansi halves.
Regional variants
Some home cooks add banana ketchup or a splash of soda to the marinade for extra sweetness; others serve it with a spicy vinegar dip.
Cook's notes
- For the best char, use charcoal and keep the grill at medium-high; the sugar in the marinade burns quickly over high direct heat.
- If calamansi is unavailable, use 3 tbsp lemon juice plus 1 tbsp lime juice for a close citrus profile.
- Do not baste with raw marinade; simmer the reserved portion first or use a fresh batch.
Serve with
Steamed rice, calamansi-soy dipping sauce, and a cold beer or soda.
Make ahead and storage
Marinate up to 24 hours; grill just before serving. Refrigerate leftovers up to 3 days and reheat in a hot skillet.
