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Inihaw na Liempo

Inihaw na Liempo

Inihaw na Liempo is marinated in citrus juice, fish sauce, and spices and grilled to juicy perfection. It's delicious as an appetizer or main dish; the perfect addition to boodle fights!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 0.5 cup calamansi juice
  • 0.25 cup fish sauce
  • 1 head garlic, peeled and minced
  • 2 piece Thai chili peppers, minced
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 0.5 tsp pepper
  • 2 lb pork belly, cut into ½-inch thick
  • 1 tbsp canola or sesame oil
  • 2 tbsp oyster sauce
  • 1 cup vinegar
  • 0.5 piece onion, peeled and finely chopped
  • 2 piece Thai chili peppers, chopped
  • 0.25 tsp freshly ground pepper

Instructions

  1. Mix calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper. Stir well until sugar and salt are dissolved.

  2. Mix in 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.

  3. Drain pork from marinade, reserving about 1 cup of the liquid.

  4. In a saucepan on medium heat, bring reserved marinade into a boil for 3 to 5 minutes or until reduced.

  5. Mix the reduced marinade, oyster sauce, and oil.

  6. 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.

  7. Continue to grill for about 4 to 5 minutes on each side or until pork is cooked through.

  8. Remove from grill and cut into serving pieces. Serve with spiced vinegar dip.

  9. Mix vinegar, garlic, onion, chili peppers, salt, and pepper.

  10. Don't marinate too long as the acids in the calamansi will denature the protein and turn the meat mushy. If unable to cook after marinating overnight, drain the pork, transfer into resealable bags or airtight containers and freeze.

  11. For food safety, taste and adjust the marinade before adding the pork. After the marination, boil the marinade for a few minutes before using in the basting sauce.

  12. To prevent burning, grill the pork first until it starts to lost its pink and then start basting.