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 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup calamansi juice
- 1/4 cup fish sauce
- 1 head garlic, peeled and minced
- 2 Thai chili peppers, minced
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds pork belly, cut into 1/2-inch thick
- 1 tablespoon canola or sesame oil
- 2 tablespoons oyster sauce
- 1 cup vinegar
- 4 cloves garlic, peeled and minced
- 1/2 onion, peeled and finely chopped
- 2 Thai chili peppers, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Instructions
- 1
In a bowl, combine calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper. Stir well until sugar and salt are dissolved.
- 2
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.
- 3
Drain pork from marinade, reserving about 1 cup of the liquid.
- 4
In a saucepan over medium heat, bring reserved marinade into a boil for about 3 to 5 minutes or until reduced.
- 5
In a small bowl, combine the reduced marinade, oyster sauce, and oil.
- 6
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.
- 7
Continue to grill for about 4 to 5 minutes on each side or until pork is cooked through.
- 8
Remove from grill and cut into serving pieces. Serve with spiced vinegar dip.
- 9
For the Spiced Vinegar Dip
- 10
In a bowl, combine vinegar, garlic, onion, chili peppers, salt, and pepper.