Inihaw na Liempo

Background

Inihaw na Liempo is the Filipino backyard barbecue classic built around juicy slices of pork belly marinated and grilled over live heat until smoky outside and succulent inside. Its flavor profile leans savory-tangy-slightly sweet through a tried-and-true mix that often includes soy sauce, calamansi, vinegar, and aromatics like garlic, rounded by a touch of brown sugar, balanced with a pinch of salt and a crack of ground black pepper. Over the decades, cooks across the archipelago have added basting touches such as banana ketchup and a slick of oil to intensify color and lock in moisture. Whether enjoyed at a roadside grill, a weekend potluck, or a festive celebration, the hallmark experience remains the same: flame-kissed pork belly with a caramelized glaze, best eaten hot-off-the-grill.

Ingredients

• 2 pounds pork belly, skinless, sliced 1/3–1/2 inch thick
• 1/3 cup soy sauce
• 4 pieces calamansi (or 2 tablespoons juice)
• 2 tablespoons vinegar
• 5 cloves garlic, minced
• 1 tablespoon brown sugar, plus more for basting (optional)
• 2 tablespoons banana ketchup
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon chili flakes (optional)
• 2 tablespoons oil, divided

Preparation

1. Trim and slice the pork belly to even thickness so it cooks uniformly.
2. In a bowl, whisk together soy sauce, calamansi, vinegar, garlic, brown sugar, salt, ground black pepper, and chili flakes.
3. Add the pork belly and 1 tablespoon oil, then massage the marinade into the meat. Cover and marinate for at least 1 hour, or up to overnight for deeper flavor.
4. For basting, stir together banana ketchup with a pinch of brown sugar and 1 tablespoon oil; set aside.

Grilling

1. Preheat a charcoal or gas grill to medium-high. Allow grates to heat for 10 minutes, then clean and lightly oil the grates with a cloth dipped in oil.
2. Shake excess marinade off the pork belly. Grill over direct heat until well-marked and slightly charred, about 8–10 minutes per side, turning as needed to avoid flare-ups.
3. During the last passes, brush with the banana ketchup glaze to lacquer the surface; the brown sugar helps quick caramelization. Watch closely to prevent burning, moving pieces to a cooler zone as needed.
4. When the pork belly feels bouncy-firm and juices run clear, pull from the grill and rest for 5 minutes to let the juices redistribute.

Doneness Cues

• Exterior: deep bronze to mahogany, with light charred edges from the banana ketchup glaze.
• Texture: slices of pork belly are springy yet tender; fat is translucent and rendered.
• Aroma: savory-sweet with hints of garlic and smoke.

Serving and Enjoying

Slice the pork belly into bite-size pieces across the grain and serve immediately. A simple dipping sauce of equal parts soy sauce and calamansi brightens each bite, and a small sprinkle of ground black pepper can add a subtle kick. For extra gloss and color, brush a whisper of warm banana ketchup just before serving. Enjoy with steamed rice and crisp vegetables, or tuck slices of pork belly into lettuce leaves for a light wrap.

Tips

• Balance: Adjust sweetness with more or less brown sugar, saltiness with a dash of soy sauce, brightness with extra calamansi or a splash of vinegar.
• Moisture: A thin coat of oil on the pork belly helps prevent sticking and preserves juiciness.
• Heat: If flare-ups occur, shift slices to indirect heat; baste with the banana ketchup glaze only toward the end to avoid scorching.
• Make-ahead: Marinate up to 24 hours; the garlic mellows while the soy sauce, calamansi, and vinegar penetrate.