Inihaw na Liempo
Filipino-style grilled pork belly marinated in citrus juice, soy sauce, and spices. This inihaw na baboy is juicy, flavorful, and makes a great appetizer or main dish.
Servings: 6 Servings
Calories: 830kcal
Ingredients
- ½ cup calamansi juice
- ¼ cup fish sauce
- 1 head garlic, peeled and minced
- 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 canola or sesame oil
- 2 tablespoons oyster sauce
For the Spiced Vinegar Dip
- 1 cup vinegar
- 4 cloves garlic, peeled and minced
- ½ onion, peeled and finely chopped
- 2 Thai chili peppers, chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Instructions
- In a bowl, combine calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper. Stir well until sugar and salt are dissolved.
- 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.
- Drain pork from marinade, reserving about 1 cup of the liquid.
- In a saucepan over medium heat, bring reserved marinade into a boil for about 3 to 5 minutes or until reduced.
- In a small bowl, combine the reduced marinade, oyster sauce, and oil.
- 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. 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.
For the Spiced Vinegar Dip
- In a bowl, combine vinegar, garlic, onion, chili peppers, salt, and pepper.
Video
Notes
- Do not marinate for too long as the acids in the calamansi will denature the protein and turn the meat mushy. If unable to cook after marinating overnight, drain the pork, transfer into resealable bags or airtight containers and freeze.
- For food safety, taste and adjust the marinade before adding the pork. After the marination, boil the marinade for a few minutes before using in the basting sauce.
- To prevent burning, grill the pork first until it starts to lost its pink and then start basting.
Nutrition
Calories: 830kcal | Carbohydrates: 6g | Protein: 15g | Fat: 83g | Saturated Fat: 29g | Cholesterol: 109mg | Sodium: 1360mg | Potassium: 328mg | Fiber: 1g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg