Char-Grilled Pork Belly in Calamansi-Soy Marinade
Inihaw na liempo is Filipino grilled pork belly marinated with calamansi, soy sauce, garlic, sugar, and black pepper. It is smoky, savory, slightly sweet, and best served with hot rice and a sharp vinegar dipping sauce.
For me, liempo is one of those dishes that instantly feels like outdoor Filipino cooking. The smell of pork belly hitting the grill, the caramelized edges, and the dipping sauce on the side make it simple but very satisfying. It is not a complicated dish, but the balance of marinade, fire, and timing makes all the difference.
- Prep
- 20 minutes
- Cook
- 30 minutes
- Serves
- 5
- Difficulty
- Beginner to Intermediate
- Cuisine
- Filipino
- Course
- Main Course, Dinner
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Before you start
Slice the pork belly evenly.
Mix the calamansi-soy marinade.
Marinate the pork belly for at least 1 hour.
Prepare the spiced vinegar dip.
Grill the pork over medium heat until cooked and lightly charred.
Rest the pork before slicing.
Serve hot with rice and dipping sauce.
Ingredients
For the Pork Belly
For the Spiced Vinegar Dip
Optional for Serving
Quantities change with servings; cooking times stay the same.
Equipment
- Grill or grill pan paid link
- Mixing bowl paid link
- Tongs paid link
- Knife paid link
- Chopping board paid link
- Kitchen scale paid link
- Measuring jug paid link
- Small bowl for dipping sauce paid link
Method
Prepare the pork Pat the pork belly slices dry with a clean towel. If the slices are too thick, lightly score the meat side so the marinade can penetrate better. Place the pork belly in a large bowl or tray.
Make the marinade In a bowl, mix calamansi juice, soy sauce, minced garlic, brown sugar, black pepper, and neutral oil. Stir until the sugar is dissolved. Pour the marinade over the pork belly. Massage the marinade into the meat.
Marinate the pork Cover and marinate in the chiller for at least 1 hour. For deeper flavor, marinate for 4 hours or overnight. Remove the pork from the chiller 20 minutes before grilling so it cooks more evenly.
Make the vinegar dip In a small bowl, mix cane vinegar, minced red onion, sliced chili, and salt. Set aside until ready to serve.
Grill the liempo Heat the grill or grill pan over medium heat. Place the pork belly on the grill. Cook slowly, turning often, until the pork is cooked through and the edges are caramelized. Avoid very high heat because the sugar in the marinade can burn quickly.
Control flare-ups If using charcoal, move the pork away from direct flames when fat drips and causes flare-ups. Continue grilling over steady heat until the pork is browned, smoky, and fully cooked.
Rest and slice Transfer the grilled pork belly to a chopping board. Rest for 5 minutes. Slice into serving pieces.
Serve Serve hot with steamed rice, cucumber, tomato, atchara, and spiced vinegar dip.
Chef’s notes
The most important part of cooking liempo is heat control. Pork belly has a lot of fat, and when the fat drips onto the flame, it can cause flare-ups. Move the pork to a cooler side of the grill if the flames get too strong.
Do not grill over very high heat. The brown sugar in the marinade can burn before the pork is fully cooked. Medium heat gives better caramelization and juicier meat.
Turn the pork often. This helps the pork cook evenly and prevents one side from burning.
Let the pork rest before slicing. This keeps the juices inside and makes the meat easier to cut.
Tips and variations
Chef Tip: Grill over medium heat and turn often. This keeps the pork juicy while giving the edges a smoky char.
Overnight Marinade: For stronger flavor, marinate the pork belly overnight in the chiller.
Lemongrass Version: Add 40 g minced lemongrass to the marinade for a more aromatic flavor.
Spicy Version: Add 10 g chopped red chili or chili flakes to the marinade.
Sweeter BBQ Version: Add 50 g banana ketchup to the marinade.
Lighter Serving Style: Serve smaller portions with cucumber, tomato salad, and atchara.
Indoor Version: Use a grill pan or cast-iron pan. Cook over medium heat and drain excess fat as needed.
Serve with
Serve inihaw na liempo with:
Steamed jasmine rice
Garlic fried rice
Atchara
Spiced vinegar
Toyomansi
Cucumber and tomato salad
Salted egg and tomato salad
Grilled eggplant
Pinakbet
Storage
Chiller: Up to 3 days
Freezer: Up to 1 month
Best reheating method: Grill pan, oven, or air fryer
To reheat, warm the pork gently in a pan, oven, or air fryer until hot. Avoid microwaving for too long because the pork can become chewy.
If freezing, store the cooked pork in portions and thaw in the chiller before reheating.
Nutrition per serving (estimated)
- 720 kcal
- Calories
- 32 g
- Protein
- 10 g
- Carbohydrates
- 62 g
- Fat
- 22 g
- Saturated fat
- 1 g
- Fibre
- 6 g
- Sugar
- 980 mg
- Sodium
Allergens
Contains soy.
May contain gluten depending on the soy sauce brand.
For a gluten-free version, use certified gluten-free tamari instead of regular soy sauce.
This recipe is naturally dairy-free.
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
Questions
Can I cook inihaw na liempo without a grill?
Yes. You can use a grill pan, cast-iron pan, oven broiler, or air fryer. A charcoal grill gives the best smoky flavor, but indoor cooking still works.
How long should I marinate liempo?
Marinate for at least 1 hour. For better flavor, marinate for 4 hours or overnight.
Why is my liempo burning?
The heat may be too high, or the sugar in the marinade is caramelizing too fast. Grill over medium heat and turn the pork often.
Can I use pork shoulder instead of pork belly?
Yes. Pork shoulder is leaner and still works well, but it will not be as rich and juicy as pork belly.
What sauce is best for inihaw na liempo?
Spiced vinegar, toyomansi, garlic vinegar, or calamansi-soy dipping sauce all work well.
