Inihaw na Liempo is marinated in citrus juice, fish sauce, and spices and grilled to juicy perfection. It's delicious as an appetizer or main dish; the perfect addition to boodle fights!

sliced Inihaw na Liempo on a banana leaf-lined wooden plate with a bowl of vinegar dipping sauce in the background.

Table Of Contents ✖

1 Filipino grilled pork belly marinade
2 Cooking process
3 Cooking tip
4 Dipping sauce for inihaw
5 How to serve and store
6 More grilled recipes
7 Inihaw na Liempo

This inihaw na liempo was first published on the blog in 2014, and I am updating it today with new photos and including it in our December recipe series. Grilled pork belly might not be the first thing that comes to mind when we think of holiday dishes, but it's actually a great pick.

Want Filipino pork BBQ for New Year but are not up to the prospect of skewering pounds and pounds of meat on bamboo sticks? This inihaw na baboy is the perfect alternative! It's just as tasty but requires a lot less work.

Are you planning a boodle fest for your Christmas celebration? It'll make a delicious addition to your menu. Perfect for kamayan with my roasted eggplant, tomato, and salted egg salad or ensaladang kamote tops!

Filipino grilled pork belly marinade

pork belly, calamansi juice, oyster sauce, soy sauce, garlic, oil, vinegar, brown sugar, onion, salt, pepper in bowls.

The pork rashers are marinated overnight in a mixture of freshly squeezed citrus juice for a fruity tang, fish sauce for umami flavor, lots of minced garlic for depth of flavor, chili peppers (siling labuyo) for an added kick, brown sugar for a touch of sweetness, and salt and pepper to taste.

The recipe uses calamansi juice for a tangy fruit flavor. If unavailable, substitute lemon juice, vinegar, or tamarind pulp.

After a few hours in the fridge, the meat is drained, and the marinade is reduced in a saucepan over medium heat. It's then mixed with oyster sauce and canola or sesame oil to use as a basting sauce. The result is super juicy and flavorful liempo with the perfect medley of sweet, savory, and sticky goodness!

Cooking process

Inihaw na liempo, which means "grilled pork belly," is another delicious way Filipinos enjoy pork. Here are a few tips to achieve juicy, charbroiled perfection!

Combine calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper in a large bowl or wide pan. Stir well until sugar and salt are dissolved. For food safety, taste and adjust the marinade before adding the pork.
Add pork belly and massage marinade into the meat. Marinate for 4 hours or overnight. The longer the soak is NOT better. Do not marinate for too long as the acids in the calamansi will denature the protein and turn the meat mushy. If unable to cook after marinating overnight, drain the pork, transfer into resealable bags or airtight containers and freeze.
Drain pork from marinade, reserving about 1 cup of the liquid. Boil the reserved marinade in a sauce pan for about 3 to 5 minutes to cook off any bacteria and to slightly reduce. Remove from heat and combine with oyster sauce, and oil.
Arrange pork in a single layer on lightly-oiled hot grill and cook for about 2 to 3 minutes on each side. To prevent the meat from burning, grill until it loses its pink and then start basting.
Continue to grill for about 4 to 5 minutes on each side or until pork is cooked through. You can also cook them on an indoor grill or in a turbo, pan-fry, or bake in the oven.
Remove from grill and let stand for a few minutes before cutting into serving pieces to allow juices to redistribute. Serve with spiced vinegar dip.

Cooking tip

Not enough refrigerator space? Transfer the pork and marinade to a ziplock bag and turn the bag halfway through to ensure even coating.

Dipping sauce for inihaw

Filipino-style grilled pork is best enjoyed with spiced vinegar as sawsawan. Feel free to adjust ingredients according to taste.

1 cup vinegar
4 minced garlic cloves
2 tablespoons finely chopped onions
2 chopped Thai chili peppers
½ teaspoon salt
¼ teaspoon freshly-ground pepper

How to serve and store

Filipino style grilled pork belly on a white plate with steamed rice.

This grilled pork belly makes a delicious appetizer with your favorite drinks or as a main dish with steamed rice and vegetable side dishes such as ginisang togue or ginisang munggo at sotanghon.
Have leftovers? Transfer to a container with a tight fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
To reheat, loosely wrap in aluminum foil and place in a 350 F oven for about 7 to 10 minutes or in an 375 F air fryer for 5 to 6 minutes to 165 F. Use in sinigang na inihaw na liempo or sisig for a whole new dish!

More grilled recipes Try this inihaw na pusit stuffed with juicy tomatoes and onions!

More grilled recipes

Inihaw na Pusit (Grilled Squid)

Korean BBQ Bulgogi

BBQ Pork Ears

Grilled Tuna Belly

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

3.78 from 27 votes

Inihaw na Liempo

Filipino-style grilled pork belly is marinated in citrus juice, soy sauce, and spices. This inihaw na baboy is juicy, flavorful, and makes a great appetizer or main dish.

Prep Time: 15

Cook Time: 20

Marinating: 8

Total Time: 8 35

Author: Lalaine Manalo

Course: Appetizer, Main Entree

6 Servings

Ingredients

½ cup calamansi juice
¼ cup fish sauce
1 head garlic, peeled and minced
2 Thai chili peppers, minced
2 tablespoons brown sugar
1 teaspoon salt
½ teaspoon pepper
2 pounds pork belly, cut into ½-inch thick
1 tablespoon canola or sesame oil
2 tablespoons oyster sauce

For the Spiced Vinegar Dip

1 cup vinegar
4 cloves garlic, peeled and minced
½ onion, peeled and finely chopped
2 Thai chili peppers, chopped
½ teaspoon salt
¼ teaspoon freshly ground pepper

US Customary Metric

Instructions

In a bowl, combine calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper. Stir well until sugar and salt are dissolved.
Add pork belly and massage marinade into the meat. Transfer into a ziplock bag and marinate in the refrigerator for 4 hours or overnight, turning the bag once or twice.
Drain pork from marinade, reserving about 1 cup of the liquid.
In a saucepan over medium heat, bring reserved marinade into a boil for about 3 to 5 minutes or until reduced.
In a small bowl, combine the reduced marinade, oyster sauce, and oil.
Arrange pork in a single layer on lightly-oiled hot grill and cook for about 2 to 3 minutes on each side. When the pork begins to lose its pink, regularly brush with basting sauce.
Continue to grill for about 4 to 5 minutes on each side or until pork is cooked through.
Remove from grill and cut into serving pieces. Serve with spiced vinegar dip.

For the Spiced Vinegar Dip

In a bowl, combine vinegar, garlic, onion, chili peppers, salt, and pepper.

Notes

Do not marinate for too long as the acids in the calamansi will denature the protein and turn the meat mushy. If unable to cook after marinating overnight, drain the pork, transfer into resealable bags or airtight containers and freeze.
For food safety, taste and adjust the marinade before adding the pork. After the marination, boil the marinade for a few minutes before using in the basting sauce.
To prevent burning, grill the pork first until it starts to lost its pink and then start basting.

Video

Nutrition Information

Calories: 830kcal, Carbohydrates: 6g, Protein: 15g, Fat: 83g, Saturated Fat: 29g, Cholesterol: 109mg, Sodium: 1360mg, Potassium: 328mg, Fiber: 1g, Sugar: 5g, Vitamin A: 15IU, Vitamin C: 8mg, Calcium: 17mg, Iron: 1mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”