Inihaw na Liempo refers to “Grilled Pork Belly” in Filipino. This dish demands no introduction because the name of the dish speaks for itself. In the Philippines, Inihaw na Liempo is also a popular and favorite dish; in fact, this dish is best served as a main course with warm white rice. There are also side dishes and condiments to go along with it:
- Papaya Atchara – This is a pickled green papaya variation. The shredded unripe fruit is cooked with a sweet vinegar mixture.
- Atcharang Labanos (Pickled Daikon Radish) – It goes well with fried or grilled foods.
- Sinamak – A spicy vinegar sauce originated in the Philippines’ Western Visayas region.
- Pinakurat – A Filipino spicy vinegar made from palm vinegar and a variety of spices. This condiment goes well with fried and grilled foods.
- 2 lbs. of pork belly
- 1/2 cup of soy sauce
- 1 piece of lemon or 3 to 4 pieces of calamansi or lime
- 1/2 tsp of ground black pepper
- 1 tsp of salt
- 4 cloves of garlic (crushed)
- 1/4 cup of banana catsup
- 1 tbsp of cooking oil
Recipe & Preparation
- Mix the pork belly with soy sauce, lemon, salt, ground black pepper, and garlic on a mixing plate. For at least 3 hours or overnight, marinate the pork belly, set it aside.
- After marinating, pour the pork belly marinade into a bowl. Combine the banana catsup and cooking oil in a mixing bowl. Stir everything together thoroughly. This will be the basting sauce.
- Ready your griller and or coals, let it have the heat that can cook the pork belly.
- Grill the pork belly. Do the flipping of sides while basting the top part of the pork belly simultaneously or until the pork belly is ready to eat.
- Put it on a plate, and serve with spiced vinegar or toyomansi sauce on the side.
- Eat while it is hot. Enjoy!