Get ready to level up your next backyard barbecue with this incredibly juicy, smoky, and flavorful Filipino Grilled Pork Belly recipe.
I can still smell the charcoal wafting through my childhood backyard every time we fired up the grill to make this Filipino grilled pork belly dish. Known as Inihaw na Liempo in the Philippines, this is the ultimate comfort food that everyone begs for the second the sun comes out.
The pork stays unbelievably tender on the inside while the edges get those irresistible, crispy, caramelized charred bits. We love how the savory soy sauce and sweet banana ketchup create a sticky glaze that is pure magic.
This is the kind of meal where everyone clears their plate without a single complaint. And while it’s perfect for summertime grilling, we love to make it on our indoor grill pan all year long!
Table of Contents
A Filipino celebration staple
Inihaw na Liempo is a star of Filipino food culture and festive gatherings. While it originated as a popular street food and seaside shack specialty, it quickly became a centerpiece for family reunions and “kamayan” style feasts across the Philippines. It’s one of my Filipino family’s favorites!
Why you’ll love this family favorite recipe!
- Simple ingredients. You likely have almost everything in your pantry right now.
- Minimal prep. Just whisk the marinade and let the fridge do the heavy lifting.
- Family friendly. The balanced sweet and savory profile is a massive hit with kids.
- Grill perfection. This recipe delivers that authentic smoky street-food taste at home, whether you are cooking it on an outdoor grill or indoor grill pan.
Ingredient notes
- Pork belly – Cut a 1 to 1.5 pound pork belly that has a good balance of meat and fat into thick-cut slices.
- Banana ketchup – This provides the iconic Filipino sweetness and vibrant color. We buy this banana ketchup at our local Asian market, but you can also find it online. You can substitute regular ketchup if you have trouble finding banana ketchup.
- Soy sauce – This acts as the salty base that tenderizes the meat and adds deep umami flavor. Use tamari or coconut aminos for a gluten-free option.
- Calamansi juice or lemon lime soda – Calamansi is a Filipino citrus that adds a bright tang. I’ve actually started switching out calamansi juice (we get ours at our local Asian market or buy calamansi juice online) for this calamansi sparkling water, which helps tenderize the meat even more than juice. You can substitute lime juice or any other lemon lime soda (like 7Up) if you want.
- Brown sugar – Adds sweetness to the meat and also help it caramelize beautifully as it grills.
- Garlic – Fresh minced cloves are essential for that pungent, aromatic kick in every bite.
- Salt and pepper – Kosher salt and coarsely ground pepper balances the flavors and the seasoning helps cut through the richness of the pork.
Step-by-step instructions
You’ll love how easy it is to make flavorful grilled pork belly! Here are some step-by-step photos and basic instructions. You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post.
- Slice the pork belly.
- Whisk together the soy sauce, banana ketchup, brown sugar, citrus juice or soda, garlic, and seasonings in a large bowl.
- Submerge the pork belly slices in the marinade and refrigerate for at least four hours.
- Preheat your grill to medium-high heat and lightly oil the grates.
- Grill the pork for several minutes per side while basting with the leftover marinade.
- Remove from heat once the fat is rendered and the edges are perfectly charred.
Marlynn’s Tip
Recipe Tip
I like to marinate the pork belly overnight for the juiciest results! Use calamansi sparkling water instead of calamansi juice for even more tenderized meat.
Recipe FAQs
Yes, you can roast it at 400°F on a wire rack, though you will not really get the same signature smoky charcoal flavor you would get from grilling.
Not at all. Like most Filipino food, grilled pork belly focuses on sweet and savory notes. If you do want some heat, you can add chili flakes to the marinade.
You can, but since chops are leaner, be careful not to overcook them so they stay juicy.
Store leftover grilled pork belly in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or air fryer for best results.
Serving suggestions
Serve Filipino grilled pork belly sliced into bite-sized pieces over a mound of steaming garlic fried rice.
It is traditional to enjoy this with a side of atchara (pickled papaya) to provide a crisp, acidic crunch that balances the fatty pork.
For a full Filipino feast, serve this alongside Pancit Bihon, lumpia, and Filipino mac salad.
🍷 🥂 Wine pairings
Off-dry Riesling: The slight sweetness and high acidity cut through the richness of the pork belly beautifully.
Lambrusco: This chilled, sparkling red is totally making a comeback in a more sophisticated, elegant style! It offers a fun, bubbly contrast to the smoky, charred flavors of the grill.
More Filipino recipes
Filipino Recipes
Filipino Pork BBQ
Filipino Recipes
Chicken Inasal
Filipino Recipes
Authentic Filipino Lumpia Recipe (Filipino Egg Rolls)
Filipino Recipes
Instant Pot Chicken Adobo
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Grilled Pork Belly
Equipment
- 1 Outdoor Grill or Indoor Grill Pan
Ingredients
- 1 pound pork belly
- ½ cup banana ketchup or regular ketchup
- ½ cup calamansi juice or lemon lime soda
- ½ cup light brown sugar
- 2 garlic cloves, minced
- 2 Tablespoons soy sauce
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 Tablespoon cooking oil
Instructions
- Slice the pork into ½-inch strips.
- In a large bowl, whisk together the banana ketchup, calamansi juice (or lemon lime soda), garlic, soy sauce, salt, pepper.
- Add the pork belly strips to the marinade, cover, and refrigerate for at least one hour and up to overnight.
- Preheat grill to medium-high heat.
- Add the pork belly and grill for 6-8 minutes on each side.
- While the pork belly is grilling on the first side, pour the marinade into a small saucepan and bring to a boil on the stovetop. Allow to boil, stirring, for 4-5 minutes. Baste the pork with the cooked marinade sauce after flipping the meat over to the other side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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