Inihaw na Liempo
Inihaw na Baboy (Liempo)
Inihaw na liempo—pork belly marinated in soy, calamansi, garlic, and lemongrass, grilled until charred outside and juicy inside; the inihaw search every...
Serves 6 · 55m total
The Story
Inihaw na liempo is the sound of a Filipino weekend—charcoal snapping, beer on ice, and pork belly sizzling over flames until the skin blisters and the fat turns translucent.
Unlike skewered pork barbecue, liempo is grilled in slabs or thick strips so each bite balances crisp char, soft fat, and seasoned meat. Soy and calamansi are the backbone; garlic and lemongrass (tanglad) push it toward Ilocano and Tagalog backyard traditions.
It is one of the highest-volume grill searches because it is cheaper than steak, faster than lechon, and perfect with rice, atchara, and sawsawan of vinegar, chili, and soy.
Best paired with
Steamed rice, atchara (pickled papaya), and sawsawan of vinegar with siling labuyo—exactly like the photo.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Score the skin lightly so marinade penetrates and fat renders evenly.
- ✦Marinate at least 2 hours; overnight in the fridge is best.
- ✦Start on high heat for char, then move to cooler coals to finish cooking.
- ✦Rest sliced liempo 5 minutes so juices settle before serving.
- ✦Slice against the grain for tender bites.
Substitutions
- pork belly slabs → pork shoulder strips—less fat, shorter grill time
- lemongrass → 1 tsp lemon zest plus extra calamansi
- calamansi → lime or lemon juice
Ingredients
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Instructions
- 1
Score pork belly skin lightly in a crosshatch. Pat dry.
- 2
Whisk soy sauce, calamansi, garlic, lemongrass, brown sugar, pepper, oil, and salt. Coat pork; marinate 2 hours or overnight.
- 3
Preheat grill to medium-high. Oil the grates.
- 4
Grill liempo 5–6 minutes per side on high heat until charred, then move to indirect heat and cook 15–20 minutes more until internal temperature is safe and fat is rendered.
- 5
Rest 5 minutes. Slice into bite-sized strips with visible fat layers and grill marks. Plate with atchara and a small bowl of vinegar-chili sawsawan on the side, like the photo. Serve with rice.
Kitchen Timer · 20 min prep first
35:00
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