Inihaw na Liempo (Grilled Pork Belly)

INIHAW NA LIEMPO is a Pinoy term for grilled pork belly. It is a great picnic and party dish paired with vinegar or atsara. INIHAW NA LIEMPO is very easy to grill and so flavorful. Just allow the fat to melt away, meat to be cooked enough to be tender and delicious smoke flavor to penetrate into the delicious meat. Make sure not to overcook the pork bellies, not only it will burn your meat but also will make the meat tough or rubbery. I suggest to turn the sides every 5 minutes so as not to overcook them.

LIEMPO is the best part to grill a pork. It is very ideal for fast grilling and also tender and juicy. INIHAW NA LIEMPO is also best served with Inihaw na Bangus and Pinakbet. A truly Pinoy dish to be eaten in KAMAYAN way! A traditional Filipino way of eating with bare hands and no utensils used. INIHAW NA LIEMPO is similar with Pork Barbecue. Pork Barbecue is grilled pork in a bamboo stick and a lot sweeter. Inihaw na Liempo is a chunk or a big slice of pork belly, marinated in salt and calamansi juice.


1 kilo pork bellies
8-10 cloves garlic, pelled and crushed
5 tbsp. calamansi juice
ground pepper

Wash pork bellies with running water. Drain.

Mix salt, ground pepper and garlic. Set aside.

In a bowl, place pork bellies and rub with calamansi juice. Marinate for about 5 minutes.

Then rub the salt mixture on pork bellies. Marinate for 1 hour.

Grill pork bellies until cooked, about 10-15 minutes on the first side and another 10-15 minutes on the other side.

You can chop the INIHAW NA LIEMPO according to your desired sizes. But you can serve the whole INIHAW NA LIEMPO for a more festive dish!

Serve with steaming white rice and vinegar as a dip.

Blog Widget by LinkWithin