Pro Tips
**Chef's Tips & Troubleshooting:**
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Grilled Liempo with Barbecue Sauce
Marinated pork belly slices are grilled over hot coals until the fat renders and the edges char and caramelize, then basted generously with sweet barbecue sauce for a smoky, savory, and slightly sweet grilled meat that pairs perfectly with rice.
Instructions
- Combine marinade ingredients in a large bowl. Stir until well blended.
- Add pork belly. Make sure that the pork gets coated with the marinade. Cover the bowl and marinate for at least 3 hours. Note: the longer the time, the more flavorful the mixture gets.
- Heat-up the grill. Grill one side of the pork for 2 minutes. Baste the top part by brushing the remaining marinade. Turn the pork belly over and do the same procedure on the opposite side. Note: Continue this step until the pork is cooked completely.
- Transfer to a serving plate. Serve with warm rice along with your favorite condiments.
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Pro Tips & Troubleshooting
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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