Since our Hanabishi turbo broiler giveaway has recently concluded and the prize package is now on its speedy way to our winner (congratulations, Bely!), I thought it timely to share with you today a dish that is commonly prepared on the grill but can be done just as well in a turbo broiler. Inihaw na liempo, which literally means “grilled pork belly”, is another delicious way Filipinos enjoy their pork wherein thick-cut pork belly rashers are marinated overnight for best flavor and then grilled to perfection over hot coals. Marinades for this popular grilled meat vary from one household to another, from one cook to the next and this is how I prepare mine. The recipe can be easily modified to taste but remember to be generous with your seasonings. The meat will release its own juice while marinating and will dilute the marinade so when prepping your solution, go a little saltier, sweeter or spicier than how you would like the meat when cooked. Happy cooking!
- 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
- 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
- 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.
- 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.
- 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.
- Remove from grill and cut into serving pieces. Serve with spiced vinegar dip.
- In a bowl, combine vinegar, garlic, onion, chili peppers, ground pepper and salt.
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Alfredo Vigo says
December 1, 2017 at 5:30 amI love your recipes. You always try to make it authentic as it can be (no shortcuts like other recipes online). I know everyone has their own version but your recipes always brings me back to when i first tried it back in the Philippines. Why not try to cook these in a video and upload in Youtube? Im sure you will get heaps of subscribers.
Lalaine says
December 20, 2017 at 9:44 amThank you so much, Alfredo. I am glad you’re enjoying the recipes. I do have a Youtube channel but I don’t have a lot of videos made yet. Definitely my goal for next year 🙂
Sarah says
December 23, 2016 at 12:51 amAnother winner recipe! I tried this tonight. So good. Your recipe is on the spot as always!
Lalaine says
March 16, 2017 at 1:21 pmThank you, Sarah. I am glad you enjoyed the recipe.
Esperanza Gonzaga Santos says
April 16, 2014 at 8:01 pmYahoo
Olivia says
February 21, 2014 at 12:16 amthis liempo looks so good. I think I’ll grill some this weekend using your recipe. Thanks for sharing. Luvu lalaine.
Lalaine says
February 23, 2014 at 1:15 amThanks, Olivia. The love is appreciated 🙂
shobelyn says
February 20, 2014 at 3:13 pmuH!!!I did not win the turbo ): Congrats to the winner. Anyway, this liempo looks really delicious. I am looking forward to make one, one of this days. Thanks!
Lalaine says
February 20, 2014 at 9:25 pmThere is always next month’s giveaway 🙂