This is a tried and tested, no-fail recipe for Filipino Grilled Pork Belly Barbecue (Inihaw na Liempo). This has a secret ingredient that tenderizes the meat as it marinates. Every time, the meat is so tender and delicious! It’s great for summer grilling, holiday parties, or a Father’s Day party!
We are very lucky to have so many sunny days in the Philippines—maybe at least 300 a year (that’s a guess). But when I was a kid, I don’t remember having too many cloudy days.
They only show up when it’s about to rain, when a storm is coming, or sometimes during monsoon season, but they don’t last long. After a day or two the sun is back with a vengeance.
The reason for this is that we are just above the equator, so the sun is almost always directly on us. Believe it or not, though, we take the sun for granted and oftentimes don’t like it.
I know it’s strange because I used to live in Michigan, where there are only about 60 sunny days a year. I think it’s because it’s too hot when the sun is out, and it’s also very humid because it’s right next to water.
That explains why we try to avoid walking during the daytime, if we can. Just a few steps and you’ll be dripping with sweat…. yikes.
But having sunny weather all the time is great because it means it’s always barbecue season, which lasts for almost the whole year.
In every village, barrio, and street corner you won’t miss a barbecue stand, seriously. The amount and variety of meat that we grill is crazy – from chicken feet, gizzards, organs, etc. I’m not trying to gross you out; I’m just telling you that my family and I love to barbecue. I have never tried any of this street food!
We are quite famous for our Pork Barbecue and we have truly mastered it, I believe. My husband has never liked pork, but when he tried the Inihaw na Liempo (Grilled Pork Belly) at a beach resort in Manila while we were on vacation, he changed his mind. That was the best.
It took me a few tries, but I’m finally happy with my own version of Inihaw na Liempo. I like that it is flavorful and comes out really tender.
We do have a secret ingredient and this is what sets the Filipino Pork Barbecue apart…. care to know what it is? Then read the recipe and find out what tenderizes the meat.
Feel free to use Pork Chops or your favorite cut of pork (as long as it has some fat in it to make it taste better). I used Pork Belly.
You can separate the pork into small pieces and then grill them, or you can leave them whole and then chop them up. Enjoy this super easy and really a no-fail recipe, at least it hasn’t failed me yet.
Liempo is a staple in Filipino cuisine, most famously used in the mouthwatering dish Inihaw na Liempo But what exactly is liempo and where on the pig does it come from? In this article, we’ll explore the origins and characteristics of this flavorful pork cut
Liempo refers to pork belly or pork side cuts taken from the belly region of the pig. It consists of alternating layers of fat and lean meat making it one of the fattiest and most flavorful parts of the animal.
Other names for this cut include pork side, pork flank, and side pork. However, in the Philippines, it is commonly referred to as liempo.
This fatty cut of meat is beloved for its tenderness andsucculence. When properly cooked, the fat renders down to produce exceptionally moist, juicy meat.
The Origins of Liempo
While the exact origins of liempo are uncertain, the term likely has roots in Chinese and Spanish linguistic influences.
The Chinese word “liempo” translates to pork belly. Spain also colonized the Philippines for over 300 years, leaving behind culinary imprints.
Regardless of its origins, liempo has become a staple in Filipino cooking. The dish Inihaw na Liempo specifically hails from the Balamban region of Cebu.
What Part of the Pig Does Liempo Come From?
Liempo comes from the belly or side of the pig. This area runs along the bottom of the ribcage, extending from the forelegs to the hind legs.
The belly contains a higher ratio of fat to lean meat. This marbled fat content is what gives liempo its renowned flavor and tenderness.
Other notable cuts in this region include bacon and pork belly. So in many regards, liempo is analogous to these Western pork cuts.
Why is Liempo So Flavorful?
There are several reasons why liempo stands out for its rich, delicious flavor:
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Fat content – The high fat ratio infuses the meat with juicy, fatty flavors.
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Marinade – A marinade of soy sauce, lemon, garlic, and black pepper infuses the meat with tangy, savory notes.
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Vinegar sauce – Dipping the meat in a spiced vinegar sauce provides a bright, acidic kick.
The combined effect is a mouthwatering blend of tastes and textures that pork lovers crave.
How to Choose High-Quality Liempo
When selecting liempo, here are a few tips for picking the best quality cuts:
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Seek out good fat marbling but not too fatty.
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Decide if you prefer the rind on or off.
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Opt for boneless cuts no thicker than 1⁄2 inch.
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Look for fresh, high-quality pork that is not dried out.
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Prioritize excellent marbling over color.
Buying from a trusted butcher can help ensure you get the finest liempo for Filipino dishes.
How to Cook Liempo to Perfection
Grilling is one of the most popular cooking methods for liempo. Follow these tips for perfect results:
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Marinate the meat – Infuse flavor and moisture with a soy sauce, lemon, garlic, sugar marinade.
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Use indirect heat – Avoid flare-ups and uneven cooking by grilling on the cooler side.
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Grill low and slow – Cook at 300-350°F for 30-40 minutes per side to render the fat slowly.
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Baste while grilling – Brush on marinade periodically to add flavor and prevent drying.
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Let it rest – Allow the meat to rest after grilling so juices redistribute evenly.
Other Tasty Ways to Cook Liempo
While grilling may be the most iconic, liempo is versatile enough to be prepared in many mouthwatering ways:
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Slow-cooked – Braise in a slow cooker with aromatics and broth for ultra-tender meat.
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Adobo – Simmer in a Filipino adobo sauce of vinegar, soy, garlic, and spices.
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Sinigang – Cook in a sour tamarind broth with vegetables.
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Bicol express – Sauté then stew in coconut milk with chili peppers.
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Sweet and sour – Fry then make a sauce of pineapple, bell peppers, vinegar, and brown sugar.
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Sisig – Chop and mix with onions, chili peppers, and citrus.
The possibilities are endless! Try out different flavors and cooking techniques to keep your liempo prep exciting.
Liempo refers to the incredibly flavorful fatty pork belly cut used in classics like Inihaw na Liempo. Its high fat content and traditional marinades give it its prized texture and taste. While grilling may be the most popular cooking method, liempo is versatile enough to be prepared in endless delicious ways. With some tips on selecting quality cuts and proper cooking, you can enjoy this Filipino favorite at its very best.
What are the INGREDIENTS for Inihaw na Liempo (Filipino Grilled Pork Belly Barbecue)?
- Pork loin or belly (you can also use pork chops or shoulder) should have some fat on it to make it taste better.
For the Marinade:
- 7 UP or Sprite – or your favorite lemon-lime soda.
- Lemon Juice – freshly squeezed.
- Whole garlic – peeled and crushed.
- Sugar – use brown.
- Black Pepper – freshly ground.
Baste Recipe:
- Pinoy Banana Ketchup (you can find it in Asian stores) is a better choice for a more authentic recipe.
How do you make Inihaw na Liempo (Filipinp Grilled Pork Belly Barbecue)?
Based on the cut of pork you choose, you can cut it into bite-sized pieces if you plan to grill it on skewers. If you are using pre-cut pork chops, you can leave them as is.
Mix together all the marinade ingredients in a large glass bowl or dish. Put the pork in the bowl and let it sit there for at least 4 hours, but ideally overnight so the flavors can soak in better.
Preheat the grill. Thread the pork pieces in the skewers, if using. If they are bamboo skewers, you need to soak them in water for 30 minutes before grilling so they don’t get burned.
Mix all the basting ingredients in a bowl. Grill the meat for about 3-4 minutes per side or until slightly charred and cooked through.
This may take longer if you are using Pork chops so adjust accordingly. Using a kitchen brush, baste with the sweet chili and ketchup sauce on both sides as you grill.
Slice a pork chop down the middle to see if the juices are clear and the meat is no longer red. This will tell you if they are done.
Enjoy! This is perfect with a bowl of rice. You can also have it with a vinegar and garlic dipping sauce on the side! Yummmmm!!!.
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FAQ
What pork cut is liempo?
What is liempo in English?
What is the difference between liempo and lechon belly?
What part of pork is lomo?
What is liempo pork?
Liempo is a popular cut of pork in Filipino cuisine that comes from the belly or side area of the pig. It is a fatty cut with alternating layers of meat and fat, making it one of the most flavorful cuts of pork. In other parts of the world, this cut of meat may be known as pork belly or bacon.
How to make liempo recipe (grilled pork belly)?
One of the most popular ways to prepare Liempo Recipe (Grilled Pork Belly) is to marinate it in soy sauce, calamansi juice, garlic, ginger, and onions. These ingredients combine to create a savory and flavorful marinade that will help infuse the Liempo Recipe (Grilled Pork Belly) with flavor.
What is liempo recipe?
Liempo Recipe (Grilled Pork Belly), also known as pork belly, is a pork cut taken from a pig’s lower abdominal area. It is one of the most popular cuts of pork in Filipino cuisine, as well as in other Southeast Asian cuisines. It is usually marinated in soy sauce, garlic, bay leaves, and other spices and then grilled, roasted, or fried.
How to make a pork liempo in the Philippines?
Here in the Philipines, the common Pork Liempo Recipe is made with a marinade of soy sauce, pepper, sprite or 7-up and Philippine Lime (Kalamansi) and it is then grilled over charcoal but other versions include putting it in the oven with other marinades like Tomato sauce, brown sugar and orange juice which is less rustic than the first one. 1 pc.