Filipino barbecue, otherwise known as “inihaw,” is a delectable way to prepare food. Grilling the meat (including offal), seafood, or vegetables whole over charcoal gives it an unforgettable flavor and texture that can’t be achieved any other way. To top it all off, inihaw is best enjoyed with a delightful sawsawan –a unique dipping sauce made from vinegar, soy sauce, calamansi juice and chilies.
For a delicious combination of sweet and savory, experience the delightful taste of Filipino charcoal-grilled pork belly barbeque. If you don’t want to go through the hassle of firing up your grill, then oven baking is just as convenient! To create a perfect marinade, you’ll need soy sauce, lemon or calamansi juice, sugar and garlic. A sawsawan or dipping sauce is essential to finish it off!
Also Read: How to Cook Filipino Pork Sisig
Inihaw na liempo, otherwise known as grilled pork belly, has a captivating allure that goes beyond its tantalizing smoky flavors. Not only does the calamansi within the marinade add to its extraordinary tenderness, but pork belly cuts are inherently soft and succulent. Combining these two elements results in an incomparable texture that is super tender.
I find Inihaw na Liempo to be a dish of extraordinary flavor, despite its simplicity and uncomplicated cooking process. My favorite meal is liempo served with warm white rice, a tantalizing dip of vinegar, soy sauce and onions, plus an invigorating dose of toyomansi!
- One kilogram of succulent pork belly – a sensational, savory delight.
- For this recipe, you will need the equivalent of one entire garlic bulb that has been finely chopped.
- To achieve a robust flavor, add 1/2 cup of soy sauce.
- Unite the flavors of banana and ketchup with one-half cup of this unique condiment.
- Three tablespoons of oyster sauce will bring out the flavor in any dish.
- A third of a cup of tart, yet sweet and citrusy calamansi juice.
- Two bountiful tablespoons of sweet, sugary goodness
- For a refreshing burst of citrus, add 1/2 cup of Sprite (or any lemon-flavoured soda) to your recipe.
- Liven up any dish with a dash of black pepper, measuring in at one teaspoon.
- Spice up your dish with some red chillies (optional)
Steps to Prepare the Basting Sauce:
- Add a 1/4 cup of banana ketchup for your desired flavor.
- Add 1 tablespoon of soy sauce to the dish for a punch of flavor.
- Add a teaspoon of sugar (optional) for sweetness.
- Generously coat your pan with 1-2 tablespoons of cooking oil to ensure an even and flavorful cook.
Steps to Cook Inihaw na Liempo
- For a delicious, savory dish, mix the soy sauce, oyster sauce, banana ketchup, calamansi juice and minced garlic in a large bowl. Then add ground black pepper for spice along with red chillies for color. Balance out the flavors by stirring in some brown sugar and lemon soda until everything is well combined.
- Afterwards, submerge the pork belly slices into the marinade and slather them so that they are fully coated. Let them sit in their delightful bath for at least 4 hours – or even better if it’s overnight while stored in your refrigerator!
- Blend the banana ketchup, soy sauce, sugar (optional) and cooking oil together to make a mouth-watering basting sauce. Stir until ingredients are thoroughly blended for ultimate flavor.
- Make sure the charcoal and grill are ready to go. Take your marinated pork and place each piece onto the preheated grill, leaving them there until they’ve cooked on one side. Once that’s done, flip over every cut of meat before applying a generous helping of basting sauce with a brush.
- Carefully turn the items over and generously baste the other side with your signature sauce. Keep flipping and coating until both sides are crispy, golden brown perfection that fills your kitchen with a delightful smoky aroma.
- After grilling the liempo, transfer it to a plate. Let them rest for five minutes before slicing them into pieces; you may enjoy them as papak or pulutan, or serve them with hot steaming rice and special suka! Dig in now and savor every bite of this delectable dish!
Filipinos love their Inihaw na Liempo – translated as “grilled pork belly” – and we have some simple yet effective tricks for you to create a juicy, perfectly charbroiled masterpiece!
- Add a burst of flavor to your recipe with calamansi juice, or if unavailable, substitute it for lemon juice, vinegar, or tamarind pulp.
- For maximum flavor and safety, taste the marinade before adding the pork. Subsequently, boil the liquid mixture for a few minutes to enhance its nutritive properties before using it in your basting sauce.
- Prolonged marinating should be avoided as the acids in calamansi can denature the protein and make your meat soggy. If you are unable to cook after marinating, it is best not to wait too long. Quickly drain the pork and store it in resealable bags or airtight containers overnight to freeze.
- To avoid scorching the pork, heat it on the grill until it begins to lose its pink hue – then start basting for a succulent finish.
- For a classic smoky flavor, cook your rashers on a hot charcoal grill. But if that’s not an option, you can also use indoor grills or turbo ovens to achieve the same mouthwatering taste. You may even try pan-frying or baking in the oven for delicious results!
- Create a flavorful sawsawan or dipping sauce with an eclectic mix of vinegar, fresh shallots, chili peppers, sugar and salt. Make sure to season your concoction according to your personal preferences! Lastly, have fun and be creative with your Inihaw na Liempo! Experiment with different marinades to find the perfect balance of savory, sweet and spicy flavors. Enjoy it as an appetizer or a main course – either way, you won’t regret treating your family and friends to this delicious traditional Philippine dish!
- I have a fondness for savoring the traditional Filipino “Kamayan” dining experience. This involves consuming my meals without any silverware or cutlery. Utilizing my fingers, I piece the rice and meat together before consuming it. There is an artistry to eating food in this manner, something Filipinos have mastered.
Frequently Asked Questions
1. What is the best way to marinate the liempo?
For maximum flavor and safety, it is recommended to use a combination of banana ketchup, soy sauce, sugar (optional) and cooking oil. Let your pork sit in this delightful bath for at least 4 hours – or ideally overnight while stored in your refrigerator. When ready, drain the liquid and make sure that your marinade ingredients are thoroughly blended for ultimate flavor.
2. Is it necessary to grill the liempo?
Yes, grilling over charcoal or a gas-powered stove is necessary to achieve desired texture and flavor. Make sure to turn and baste the liempo until it turns golden brown. This should take about 15 minutes.
3. How long should I let the liempo rest after grilling?
Allow the meat to rest for at least 5 minutes before slicing and serving. This will help seal in all of its juices and ensure an evenly cooked experience for your guests. Enjoy!
4. What are some popular sides that go well with Inihaw na Liempo?
The traditional Filipino side dishes that pair perfectly with Inihaw na Liempo include sinamak (spicy vinegar dip), atchara (pickled green papaya salad), ensaladang talong (eggplant salad), and bagoong (fermented shrimp paste). Other accompaniments such as boiled white rice, tomato salsa, and kamote chips are also popular choices. Enjoy the meal!
5. What are some tips to make Inihaw na Liempo more delicious?
To make your Inihaw na Liempo more delicious, try basting the pork with a marinade made from calamansi or lemon juice, vinegar, and tamarind pulp. Also, create a flavorful sawsawan or dipping sauce with an eclectic mix of vinegar, fresh shallots, chili peppers, sugar and salt. Lastly, have fun and be creative with your Inihaw na Liempo! Experiment with different marinades to find the perfect balance of savory, sweet and spicy flavors. Enjoy it as an appetizer or a main course – either way, you won’t regret treating your family and friends to this delicious traditional Philippine dish!
Inihaw na Liempo is a delectable and traditional Filipino dish that can be enjoyed as an appetizer or main course. To make the most out of it, marinate your pork in banana ketchup, soy sauce, sugar (optional) and cooking oil for 4 hours to overnight. Then cook on charcoal grill or gas-powered stove until golden brown before serving with sinamak (spicy vinegar dip), atchara (pickled green papaya salad), ensaladang talong (eggplant salad), bagoong (fermented shrimp paste).
Be creative by experimenting different marinades to find the perfect balance of savory sweet and spicy flavors. With these tips you’ll guarantee delicious results every time!