Grilled Liempo Recipes

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INIHAW NA LIEMPO



Inihaw na Liempo image

Filipino-style grilled pork belly marinated in citrus juice, soy sauce, and spices. This inihaw na baboy is juicy, flavorful, and makes a great appetizer or main dish.

Provided by Lalaine Manalo

Categories     Appetizer     Main Entree

Time 8h35m

Number Of Ingredients 16

1/2 cup calamansi juice
1/4 cup fish sauce
1 head garlic, peeled and minced
2 Thai chili peppers, minced
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon pepper
2 pounds pork belly, cut into 1/2-inch thick
1 tablespoon canola or sesame oil
2 tablespoons oyster sauce
1 cup vinegar
4 cloves garlic, peeled and minced
1/2 onion, peeled and finely chopped
2 Thai chili peppers, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • In a bowl, combine calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper. Stir well until sugar and salt are dissolved.
  • Add pork belly and massage marinade into the meat. Transfer into a ziplock bag and marinate in the refrigerator for 4 hours or overnight, turning the bag once or twice.
  • Drain pork from marinade, reserving about 1 cup of the liquid.
  • In a saucepan over medium heat, bring reserved marinade into a boil for about 3 to 5 minutes or until reduced.
  • In a small bowl, combine the reduced marinade, oyster sauce, and oil.
  • Arrange pork in a single layer on lightly-oiled hot grill and cook for about 2 to 3 minutes on each side.
  • When the pork begins to lose its pink, regularly brush with basting sauce. Continue to grill for about 4 to 5 minutes on each side or until pork is cooked through.
  • Remove from grill and cut into serving pieces. Serve with spiced vinegar dip.

Nutrition Facts : Calories 830 kcal, Carbohydrate 6 g, Protein 15 g, Fat 83 g, SaturatedFat 29 g, Cholesterol 109 mg, Sodium 1360 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

INIHAW NA LIEMPO (GRILLED PORK BELLY)



Inihaw na Liempo (Grilled Pork Belly) image

Pork belly is ubiquitous throughout the Philippines. Getting a nice grilled char adds flavor to the salty-sour-tart-sweet of a soy-calamansi marinade.

Provided by Nicole Ponseca

Categories     Philippines     Pork     Soy Sauce     Grill     Grill/Barbecue     Backyard BBQ     Meat

Number Of Ingredients 6

1 cup (240 ml) soy sauce
1 cup (240 ml) calamansi juice
1 tablespoon minced garlic
1 teaspoon freshly ground black pepper
2 pounds (910 g) skinless pork belly, sliced lengthwise into 1-inch-thick (2.5 cm) strips
Sawsawan or pinakurat, for serving

Steps:

  • In a large nonreactive bowl, storage container, or ziplock bag, mix together the soy sauce, calamansi juice, garlic, and pepper.
  • Add the pork belly slices, toss so they are well coated in the marinade, cover the bowl or container or seal the bag, and marinate in the refrigerator overnight.
  • When you are ready to grill the pork, heat a gas or charcoal grill to medium or heat a grill pan or cast-iron skillet over medium-high heat.
  • Discard the marinade and grill the pork slices, turning them once or twice, for 3 to 5 minutes, until they are cooked through and slightly charred around the edges. Transfer to a platter and serve with sawsawan or pinakurat.

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