Can I bake this instead of grilling?
Yes, you can bake it at 400°F (200°C) for 25-35 minutes, flipping halfway, until cooked through and browned. For a crispier finish, broil for the last 2-3 minutes.
LUNCH
Filipino Grilled Pork Belly with Atchara (Inihaw na Liempo)
Enjoy the smoky, savory flavors of Filipino grilled pork belly, marinated in a classic blend of soy sauce, calamansi, and garlic. Served with a bright, tangy atchara (pickled green papaya), this dish is a perfect balance of rich and refreshing.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the soy sauce, calamansi juice, minced garlic, brown sugar, and black pepper. Whisk until the sugar is dissolved.
02
Add the pork belly slices to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to allow the flavors to meld.
03
Preheat a grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
04
Remove the pork belly from the marinade, reserving any extra marinade for basting. Place the pork belly slices on the hot grill.
05
Grill the pork belly for 5-7 minutes per side, or until deeply browned and cooked through. Baste occasionally with the reserved marinade during the last few minutes of grilling.
06
Once cooked, remove the grilled pork belly from the grill and let it rest for 5 minutes before slicing into serving pieces.
07
Serve the Inihaw na Liempo hot with a generous side of atchara.
About This Recipe
Enjoy the smoky, savory flavors of Filipino grilled pork belly, marinated in a classic blend of soy sauce, calamansi, and garlic. Served with a bright, tangy atchara (pickled green papaya), this dish is a perfect balance of rich and refreshing.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a tablespoon of banana ketchup or a dash of fish sauce to the marinade. Ensure your grill is clean and well-oiled to prevent the pork belly from sticking.
Easy Substitutions
If calamansi is unavailable, use fresh lime juice. For a spicier kick, add a pinch of red pepper flakes to the marinade. If you don't have atchara, a simple cucumber and vinegar salad can offer a similar refreshing contrast.
Storage & Reheating
Store leftover grilled pork belly in an airtight container in the refrigerator for up to 3 days. Atchara should be stored separately in its own container.
Serving Suggestions
Serve Inihaw na Liempo with steamed white rice to soak up all the delicious juices. It also pairs wonderfully with a simple tomato and onion salad, or a side of sinangag (garlic fried rice) for a more complete Filipino meal. A dipping sauce of soy sauce and calamansi with a few chili peppers can also be offered on the side.
Common Mistakes
1. Not marinating long enough: Insufficient marinating time results in less flavorful pork. Aim for at least 1 hour, but 4 hours or overnight is best. 2. Overcooking the pork: Pork belly can become tough if overcooked. Grill until it's tender and slightly crispy, but still juicy. 3. Not oiling the grill: This can cause the pork to stick and tear, making it difficult to flip. 4. Burning the marinade: The sugar in the marinade can burn quickly. Baste only during the last few minutes of grilling, or use a fresh batch of marinade for basting.
Frequently Asked Questions
What is atchara?
Atchara is a traditional Filipino pickled green papaya relish, often made with carrots, bell peppers, and raisins, offering a sweet and tangy contrast to rich dishes.
Can I use pork shoulder instead of pork belly?
While pork belly is traditional for its fat content, you can use pork shoulder, but it may be less tender and require longer marinating and cooking times.
MORE TO KNOW
The key to perfectly grilled pork belly is a good marinade and proper heat control. The sugar in the marinade helps create a beautiful caramelization, so watch carefully to prevent burning. If you don't have an outdoor grill, you can use a grill pan on the stovetop over medium-high heat, ensuring good ventilation. For the best results, try to get pork belly with a good balance of meat and fat, as the fat renders down to keep the meat moist and flavorful.
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