Inihaw na Liempo (Grilled Pork Belly)
Filipino grilled pork belly with a savory-sweet marinade of soy, vinegar, and garlic. Charred on the outside, tender within—authentic street food at home.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 2.5 lbs pork belly, skin-on
- ½ cup soy sauce
- ¼ cup vinegar (white or calamansi)
- 8 cloves garlic cloves, minced
- 2 tbsp brown sugar
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 whole lime (optional, for serving)
Instructions
- 1
Whisk together soy sauce, vinegar, minced garlic, brown sugar, and black pepper in a bowl.
- 2
Prick pork belly all over with a fork to help marinade penetrate. Place in a shallow dish.
- 3
Pour marinade over pork. Cover and refrigerate for at least 2 hours, or overnight.
- 4
Preheat grill to medium-high (about 400°F) or prepare a charcoal bed for direct heat.
- 5
Remove pork from marinade. Pat skin dry with paper towels. Reserve marinade.
- 6
Brush pork lightly with olive oil. Place skin-side down on grill grates.
- 7
Grill skin-side down 6-8 minutes without moving until skin blisters and chars.
- 8
Flip and grill meat-side 8-10 minutes, basting occasionally with reserved marinade.
- 9
Continue flipping and grilling 4-5 minutes per side until meat is tender and internal temp reaches 160°F.
- 10
Rest pork 5 minutes. Slice into 1/2-inch-thick pieces against the grain.
- 11
Drizzle with remaining marinade. Serve with lime wedges and steamed rice.
Tools you’ll need
- shallow dish (for marinating)
- whisk
- charcoal grill or gas grill
- tongs
- meat thermometer
- cutting board
- sharp knife
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