It’s barbecue season again and it’s the time when we prepare our favorite barbecue recipes. Grilled pork belly (or inihaw na liempo) is a mainstay in our barbecues because of their ease in preparation and quick cooking on the grill. The only challenging part of cooking with pork belly is sourcing it. In order for us to get it sliced in a particular way, we get our meat from Hong Kong Supermarket and insist that they be cut lengthwise in 3/4 inch pieces. Sometimes they will object in true Chinatown fashion. Your job is to insist. 🙂
Crispy skin and perfectly browned.
Grilled pork belly is a popular dish served in parties, beachside barbecues, or with liquor in the Philippines. With very few ingredients it is easy to prepare in the US if you have access to pork belly and Filipino soy sauce.
Grilled pork belly, sliced.
Recipe below.
I like to marinate them in Ziploc bags for convenience.
Garlic is key.
Grilled on high heat
Crispy skin and perfectly browned.
Grilled pork belly, sliced.
Grilled Pork Belly
5 pounds (about 3 blocks of pork belly, cut into 3/4 inch long strips)
1 head garlic, crushed and peeled
20 whole black peppercorns
1 cup dark soy sauce
2-1/2 cups white or apple cider vinegar
Divide the pork belly, garlic, and peppercorns into two gallon size freezer bags. Mix together soy sauce and vinegar and divide the solution between the two bags. Marinate for at least one day (two is best). Grill on high heat until brown and skin is crispy.
Serve with rice and a vinegar and soy sauce dipping sauce.
Sliced liempo with grilled eggplant and corn
