Inihaw na Liempo

Name: Inihaw Na Liempo (Filipino Grilled Pork Belly)
Prep time: 15 min
Cook time: 20 min
Total time: 3 h 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 lbs pork belly (sliced about half an inch thick); 1/2 cup soy sauce; 2 pieces lime (or calamansi); 1/2 teaspoon ground black pepper; 1 teaspoon salt; 5 cloves garlic (crushed); 1/4 cup banana ketchup; 1 tablespoon cooking oil

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Inihaw na Liempo is a Filipino grilled pork belly dish marinated overnight in soy sauce, calamansi, and garlic, then grilled over charcoal and basted with a banana ketchup glaze until charred and caramelized.

🌍Asian 🌍Filipino 🌍Grilled 🏷️Charred 🏷️Inihaw na liempo Marinated

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🏷️

🏷️Pork belly

Total

3h 35m

Servings

Recipe Source

View original recipe

From Panlasangpinoy

Ingredients

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2 lbs pork belly (sliced about half an inch thick)
1/2 cup soy sauce
2 pieces lime (or calamansi)
1/2 teaspoon ground black pepper
1 teaspoon salt
5 cloves garlic (crushed)
1/4 cup banana ketchup
1 tablespoon cooking oil

8 Ingredients

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Instructions

1
Combine the pork belly, soy sauce, lime or calamansi juice, salt, ground black pepper, and garlic in a bowl. Mix well, then cover and refrigerate for at least 3 hours. Overnight marinating gives the best results.
2
Pour the marinade into a separate bowl. Add the banana ketchup and cooking oil, then stir until well blended. Set this aside as the basting sauce.
3
Grill the pork belly over medium heat. Flip occasionally and baste generously with the sauce after each turn. Grill until the meat is fully cooked and nicely charred, about 15 to 20 minutes total.
4
Serve hot with spiced vinegar or toyomansi alongside steamed white rice. Share and enjoy!

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Tips & Notes

Pro tips

Slice the pork belly to half an inch thickness for even cooking and better marinade absorption.
Baste generously and frequently during grilling (after each flip) to build layers of caramelized banana ketchup glaze.
Use a charcoal grill and medium heat to prevent flare-ups while ensuring the meat cooks through in 15–20 minutes.
Serve immediately while the exterior is still crispy; the meat dries out if held too long off the heat.

Substitutions

Lime → calamansi (or vice versa); both provide the same acidic marinade base
Banana ketchup → regular ketchup (results in less tropical sweetness but still glaze well)
Soy sauce → tamari (if gluten-free, though traditional uses soy sauce)

Storage & make-ahead

Refrigerate cooked liempo in an airtight container for up to 3 days; reheat gently in a skillet or briefly on the grill to restore crispness.

Equipment

charcoal grill · grill grates

Common Questions

Can I marinate the pork belly for less than 3 hours?

While 3 hours is the minimum, overnight marinating gives the best flavor penetration and tenderness. If short on time, 3 hours works, but results improve with longer marinating.

What is toyomansi and can I substitute it?

Toyomansi is a Filipino condiment blend of soy sauce and calamansi juice. You can make it by mixing soy sauce with fresh calamansi or lime juice to taste.

Can I cook this on a gas grill instead of charcoal?

Yes, use medium heat on a gas grill, but the charcoal grill provides better flavor and the characteristic smoky char that defines this dish.

How do I know when the pork belly is fully cooked?

Grill for 15 to 20 minutes total, flipping occasionally. The meat should be cooked through with a nicely charred, caramelized exterior. Check internal doneness with a meat thermometer if needed.