Inihaw na Liempo
Prep time
Cook time
Total time
Yield: 4 Servings
  • juice of 2 large lemons (about ½ cup)
  • ¼ cup fish sauce
  • 1 head garlic (about 1 tablespoon), peeled and minced
  • 1 to 2 Thai chili peppers, minced
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 pounds pork belly, cut into ½-inch thick
  • 1 tablespoon oil
  • 2 tablespoons oyster sauce
For the Spiced Vinegar Dip
  • 1 cup white vinegar
  • 3 to 4 cloves garlic, peeled and minced
  • ½ onion, peeled and finely chopped
  • 2 to 3 Thai chili peppers, chopped
  • ⅛ tsp freshly-ground pepper
  • ¼ tsp salt
  1. In a bowl, combine lemon juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper. Stir well until sugar and salt are dissolved. Add pork and massage marinade into meat. Transfer into a ziplock bag and marinate in refrigerator overnight, turning the bag once or twice. Drain pork from marinade, reserving about 1 cup of the liquid.
  2. In a sauce pan over medium heat, bring reserved marinade into a boil for about 3 to 5 minutes. In a small bowl, combine the marinade, oyster sauce and oil.
  3. Over hot coals, arrange pork in a single layer on lightly-oiled hot grates and grill for about 2 to 3 minutes on each side. When the pork begins to lose its pink, regularly brush with basting sauce. Continue to grill for about 4 to 5 minutes on each side or until pork is cooked through.
  4. Remove from grill and cut into serving pieces. Serve with spiced vinegar dip.
For the Spiced Vinegar Dip
  1. In a bowl, combine vinegar, garlic, onion, chili peppers, ground pepper and salt.
Recipe by kawaling pinoy at