Inihaw Na Liempo
Inihaw Na Liempo is a classic Filipino dish, perfect for gatherings and special occasions. Tender pork belly is marinated in a flavorful blend of calamansi juice, fish sauce, garlic, and chili peppers, then grilled to smoky perfection. The marinade infuses the meat with a delightful mix of savory, tangy, and slightly sweet flavors, while basting with a rich sauce during grilling enhances its taste and juiciness.Traditionally paired with a spiced vinegar dip, this dish is a true celebration of Filipino barbecue. Simple to prepare yet packed with bold flavors, Inihaw Na Liempo is an irresistible treat for family and friends.
Equipment
- Mixing Bowl To combine the marinade ingredients.
- Ziplock Bag or Airtight Container: For marinating the pork evenly.
- Grill or Grill Pan: For cooking the pork belly to a smoky perfection.
- Basting Brush: To coat the pork with sauce while grilling.
- Saucepan For boiling the reserved marinade.
- Serving Plate: To present the pork belly with the spiced vinegar dip.
Ingredients
- 2 lbs pork belly cut into ½-inch thick
- 1 tsp salt
- ½ tsp pepper
- ¼ cup fish sauce
- 1 head garlic peeled and minced
- 1 – 2 Thai chili peppers minced
- 2 tbsps brown sugar
- 2 tbsps oyster sauce
- juice of 2 large lemons
- 1 tbsp oil
For the Spiced Vinegar Dip
- 1 cup white vinegar
- 4 cloves garlic peeled and minced
- ½ onion peeled and finely chopped
- 2 – 3 Thai chili peppers chopped
- ⅛ tsp freshly ground pepper
- ¼ tsp salt
Instructions
- In a bowl, combine calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt, and ground pepper. Stir well until the sugar and the salt are dissolved. Add the pork and massage the marinade into the meat. Transfer into a ziplock bag and marinate in the refrigerator overnight, turning the bag once or twice. Drain the marinade off the pork, reserving 1 cup of the liquid.
- In a saucepan over medium heat, bring the reserved marinade to a boil for about 3 to 5 minutes. Then, in a small bowl, combine this marinade, oyster sauce , and oil.
- Over hot coals, arrange the pork in a single layer on lightly oiled hot grates and grill for about 2 to 3 minutes on each side. When the pork begins to lose its pink, regularly brush with the basting sauce. Continue to grill for 4 to 5 minutes on each side or until the pork is cooked through.
- Remove from the grill and cut into serving pieces. Serve with spiced vinegar dip.
For the Spiced Vinegar Dip
- In a bowl, combine vinegar, garlic, onion, chili peppers, ground pepper, and salt.
Notes
Preparation Tips:
- Use pork belly slices with a good balance of fat and meat for the best flavor and texture.
- Marinate overnight to allow the flavors to fully penetrate the meat.
- Soak wooden skewers in water if using, to prevent them from burning on the grill.
Flavor Enhancements:
- Add a splash of soy sauce to the marinade for extra umami.
- For a sweeter profile, mix in a tablespoon of honey or additional brown sugar.
- If calamansi juice is unavailable, substitute with a mix of lemon and lime juice.
Serving Suggestions:
- Serve with steamed rice for a hearty Filipino meal.
- Pair with a fresh tomato and onion salad for added freshness.
- Enjoy with ice-cold drinks for the ultimate barbecue experience.
Storage:
- Store leftover grilled pork in an airtight container in the refrigerator for up to 3 days. Reheat on the grill or in the oven before serving.
Nutrition
Calories: 1273kcalCarbohydrates: 13gProtein: 23gFat: 124gSaturated Fat: 44gPolyunsaturated Fat: 14gMonounsaturated Fat: 58gTrans Fat: 0.01gCholesterol: 163mgSodium: 2189mgPotassium: 559mgFiber: 1gSugar: 7gVitamin A: 98IUVitamin C: 19mgCalcium: 53mgIron: 2mg
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