If you’re craving a dish that’s bursting with bold flavors and evokes the warm, lively spirit of Filipino gatherings, look no further than this Inihaw Na Liempo recipe. A beloved classic in Filipino cuisine, this grilled pork belly dish is the ultimate comfort food for barbecue lovers. Whether you’re cooking for a family dinner or hosting friends for a backyard cookout, Inihaw Na Liempo is a crowd-pleaser that never disappoints.
This recipe brings out the best in pork belly, with a rich marinade that infuses the meat with tangy, savory, and slightly sweet flavors. Grilled to smoky perfection and paired with a spiced vinegar dip, it’s a dish that hits all the right notes. Let’s dive into how to cook Inihaw Na Liempo and make your next meal unforgettable.
Why Inihaw Na Liempo Stands Out
Inihaw Na Liempo isn’t just another barbecue dish—it’s a celebration of Filipino culture on a plate. The magic lies in its marinade, a harmonious blend of calamansi juice, fish sauce, garlic, brown sugar, and chili peppers. These ingredients don’t just add flavor; they elevate the pork belly to a whole new level of deliciousness.
What makes this dish even more special is the way it’s prepared. Grilling over hot coals gives the pork a beautiful smoky char that’s hard to replicate with other cooking methods. Every bite offers a perfect balance of tender, juicy meat and crispy, caramelized edges.
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How to Cook Inihaw Na Liempo
Cooking this Filipino pork belly barbecue may seem intimidating at first, but it’s surprisingly simple with the right steps. Here’s everything you need to know to nail this Inihaw Na Liempo recipe:
Step 1: Prepare the Marinade
The marinade is the heart of this recipe. In a mixing bowl, combine calamansi juice (or a mix of lemon and lime juice if calamansi isn’t available), fish sauce, minced garlic, Thai chili peppers, brown sugar, salt, and pepper. Stir until the sugar dissolves, creating a well-balanced blend of tangy, salty, and sweet flavors.
Step 2: Marinate the Pork Belly
Take your pork belly slices (about ½-inch thick for the perfect texture) and massage the marinade into the meat. Place everything in a ziplock bag or an airtight container and refrigerate overnight. This step is crucial as it allows the flavors to fully penetrate the pork.
Step 3: Grill to Perfection
Drain the pork belly, reserving 1 cup of the marinade for later use. Grill the pork over hot coals, flipping every 2–3 minutes. Baste generously with a mixture of the boiled marinade, oyster sauce, and oil to keep the meat moist and flavorful. The pork is done when it’s beautifully charred on the outside and cooked through on the inside.
Step 4: Make the Spiced Vinegar Dip
While the pork grills, prepare the spiced vinegar dip. Combine white vinegar, minced garlic, finely chopped onions, Thai chili peppers, ground pepper, and a pinch of salt in a bowl. This tangy and spicy dip is the perfect companion to the smoky pork belly.
Step 5: Serve and Enjoy
Slice the grilled pork belly into bite-sized pieces and serve it on a platter with the spiced vinegar dip on the side. Pair with steamed rice for a complete Filipino meal, or enjoy it with a refreshing tomato and onion salad.
For detailed step-by-step instructions, see the recipe card below.
Inihaw Na Liempo Recipe
Equipment
- Mixing Bowl To combine the marinade ingredients.
- Ziplock Bag or Airtight Container: For marinating the pork evenly.
- Grill or Grill Pan: For cooking the pork belly to a smoky perfection.
- Basting Brush: To coat the pork with sauce while grilling.
- Saucepan For boiling the reserved marinade.
- Serving Plate: To present the pork belly with the spiced vinegar dip.
Ingredients
- 2 lbs pork belly cut into ½-inch thick
- 1 tsp salt
- ½ tsp pepper
- ¼ cup fish sauce
- 1 head garlic peeled and minced
- 1 – 2 Thai chili peppers minced
- 2 tbsps brown sugar
- 2 tbsps oyster sauce
- juice of 2 large lemons
- 1 tbsp oil
For the Spiced Vinegar Dip
- 1 cup white vinegar
- 4 cloves garlic peeled and minced
- ½ onion peeled and finely chopped
- 2 – 3 Thai chili peppers chopped
- ⅛ tsp freshly ground pepper
- ¼ tsp salt
Instructions
- In a bowl, combine calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt, and ground pepper. Stir well until the sugar and the salt are dissolved. Add the pork and massage the marinade into the meat. Transfer into a ziplock bag and marinate in the refrigerator overnight, turning the bag once or twice. Drain the marinade off the pork, reserving 1 cup of the liquid.
- In a saucepan over medium heat, bring the reserved marinade to a boil for about 3 to 5 minutes. Then, in a small bowl, combine this marinade, oyster sauce , and oil.
- Over hot coals, arrange the 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 the basting sauce. Continue to grill for 4 to 5 minutes on each side or until the pork is cooked through.
- Remove from the 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, ground pepper, and salt.
Notes
Preparation Tips:
- Use pork belly slices with a good balance of fat and meat for the best flavor and texture.
- Marinate overnight to allow the flavors to fully penetrate the meat.
- Soak wooden skewers in water if using, to prevent them from burning on the grill.
Flavor Enhancements:
- Add a splash of soy sauce to the marinade for extra umami.
- For a sweeter profile, mix in a tablespoon of honey or additional brown sugar.
- If calamansi juice is unavailable, substitute with a mix of lemon and lime juice.
Serving Suggestions:
- Serve with steamed rice for a hearty Filipino meal.
- Pair with a fresh tomato and onion salad for added freshness.
- Enjoy with ice-cold drinks for the ultimate barbecue experience.
Storage:
- Store leftover grilled pork in an airtight container in the refrigerator for up to 3 days. Reheat on the grill or in the oven before serving.
Nutrition
Tips for the Best Inihaw Na Liempo
- Choose Quality Pork Belly: Look for pork belly slices with a good ratio of fat to meat. The fat renders beautifully during grilling, keeping the meat juicy and flavorful.
- Marinate Overnight: Don’t rush this step! Allowing the pork to marinate overnight ensures every bite is packed with flavor.
- Grill Over Charcoal: The smoky aroma and charred flavor you get from charcoal grilling are what make this dish authentic. If you don’t have a grill, a grill pan or broiler can work as substitutes.
- Adjust the Heat: If you prefer a milder marinade, reduce the amount of chili peppers. For extra heat, add more or include chili flakes.
What to Serve with Inihaw Na Liempo– Chef B favorites
- Steamed Rice: A Filipino meal wouldn’t be complete without rice. The fluffy, slightly sticky grains soak up the flavors of the pork and dip beautifully.
- Fresh Sides: A simple salad of tomatoes, onions, and salted eggs adds a refreshing contrast to the richness of the pork.
- Cold Drinks: Complement the smoky, savory flavors with ice-cold beer, lemonade, or calamansi juice.
Why You’ll Love This Inihaw Na Liempo Recipe
This dish isn’t just about flavor—it’s about bringing people together. The smoky aroma of grilled pork belly wafting through the air is enough to draw everyone to the table. Each bite is an explosion of textures and flavors, from the tender meat to the crispy charred edges, all enhanced by the tangy spiced vinegar dip.
Whether you’re enjoying a casual weekend barbecue or celebrating a special occasion, this Inihaw Na Liempo recipe is sure to be a hit. It’s easy to make, endlessly customizable, and incredibly satisfying. Plus, learning how to cook Inihaw Na Liempo is a skill that will impress anyone who tries it!
Storage and Leftovers
If you have leftovers (though it’s rare!), store them in an airtight container in the fridge for up to three days. Reheat on the grill or in the oven to revive the smoky flavor.
FAQs About Inihaw Na Liempo
Q: Can I marinate the pork belly for less than 12 hours?
A: While overnight marination is ideal for maximum flavor, you can marinate the pork for at least 4–6 hours if you’re short on time. However, the longer the marination, the better the flavor penetration.
Q: What can I use if I don’t have calamansi juice?
A: If calamansi juice isn’t available, you can substitute it with a mix of lemon and lime juice. This combination mimics the tangy, citrusy flavor of calamansi quite well.
Q: Can I grill this indoors if I don’t have access to a charcoal grill?
A: Yes! You can use a stovetop grill pan or an oven broiler. While it won’t have the smoky flavor from the charcoal, the marinade and basting will still give you a delicious result.
Q: Is there an alternative to the spiced vinegar dip?
A: If you’re not a fan of spiced vinegar, you can serve Inihaw Na Liempo with soy sauce and calamansi or even a sweet chili sauce for a milder dip option.
Q: Can I make this recipe with other cuts of pork?
A: Absolutely! While pork belly is traditional, you can use pork shoulder or pork chops for this recipe. Just adjust the grilling time based on the thickness of the cut.
Chef B’s Final Thoughts
Inihaw Na Liempo is more than just a dish—it’s a taste of Filipino tradition and hospitality. With its irresistible marinade, smoky grilled flavor, and mouthwatering spiced vinegar dip, it’s no wonder this recipe is a favorite at gatherings. Whether you’re new to Filipino cuisine or a longtime fan, mastering how to cook Inihaw Na Liempo will add a timeless dish to your repertoire.
So fire up your grill, gather your ingredients, and get ready to enjoy a true Filipino classic. This recipe is a surefire way to bring bold, delicious flavors to your table, one grilled pork belly slice at a time! Tried this recipe? Don’t forget to share your success stories and tag us in your Inihaw Na Liempo pics!
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
