Ingredients Jump to Instructions ↓

  1. 2 pieces pork belly sliced into 1-inch thick strips, about 250 grams each 1 tablespoon pure calamansi or lemon juice

  2. 1/2 cup lime soda

  3. 2 tablespoon tomato or banana ketchup

  4. 1 tablespoon soy sauce

  5. 1 tablespoon sugar

  6. 1 teaspoon salt

  7. 1 ziploc bag, should be big enough to fit the pork belly strips

Instructions Jump to Ingredients ↑

  1. Put pork belly and marinade ingredients into Ziploc bag. Seal then shake well to distribute marinade evenly on the pork bellies.

  2. Set aside to marinate for at least an hour. Longer marinating time is preferred for a tastier grilled pork belly. One day is recommended.

  3. Mix all basting sauce ingredients. It should have a smooth consistency.

  4. Grill pork bellies for at least 20 minutes. Liberally brush with basting sauce.

  5. Some fat will render from the pork and will drop into the coals. Be ready to extinguish in flare ups as this can burn the meat quite easily.

  6. You can also roast the pork belly in an oven for at least 20 minutes at 80 degrees Celsius. Adjust roasting time depending on size of cut. Brush pork with basting sauce before placing in oven.

  7. Serve while hot. You may slice pork belly into bite size pieces before serving.

  8. Inihaw na Liempo – Grilled Pork Belly Pork belly is very fatty and tends to render fat when being cooked. If you’re grilling be careful of the hot oil spattering from the pieces of meat. The one-inch thick pork belly slices will reduce to about 80% its original thickness. At this point it should be well done.

  9. For larger batches, double the amount of marinade ingredients for every kilo of pork. You can also use it for barbecue and grilled chicken.


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