Entree: Philippines – Luzon – Inihaw na Liempo (Grilled marinated pork belly charred over charcoal and served with tangy dipping sauces)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

- 2 lb (900 g) pork belly, skin-on or skin-off, scored or kept as a single slab
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) calamansi juice (or substitute fresh lime juice)
- 6 cloves garlic, crushed (approx. 18 g)
- 3 tbsp (45 ml) brown sugar
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) ground black pepper
- 1 tsp (5 ml) salt
- Bamboo skewers, soaked in water for 30 minutes if using
- For suka-chili dipping sauce:
  - 1/2 cup (120 ml) cane vinegar or white vinegar
  - 2 bird's eye chilies, thinly sliced (approx. 2–4 g)
  - 1 small shallot, thinly sliced (approx. 1 oz / 28 g)
  - 1/4 tsp (1.25 ml) salt
- For soy-calamansi sauce:
  - 2 tbsp (30 ml) soy sauce
  - 2 tbsp (30 ml) calamansi juice
  - 1 tsp (5 ml) brown sugar
  - 1 tbsp (15 ml) chopped scallion

Instructions

1. In a bowl whisk together soy sauce, calamansi juice, crushed garlic, brown sugar, vegetable oil, salt, and black pepper. Place pork belly in a shallow dish or resealable bag, pour marinade over, turn to coat, cover, and refrigerate at least 2 hours or overnight for best flavor.
2. Prepare dipping sauces: combine vinegar, sliced chilies, shallot, and salt for the suka-chili and let sit at room temperature. For soy-calamansi sauce whisk soy sauce, calamansi juice, brown sugar, and scallion until sugar dissolves.
3. Remove pork from marinade and let come to near room temperature for 20–30 minutes. If using skewers, thread strips or pieces onto soaked bamboo skewers; otherwise keep as a single slab.
4. Grill over medium-high charcoal or preheat a gas grill to medium-high. Grill pork about 6–10 minutes per side for slices or 10–15 minutes per side for a slab, turning and basting with reserved marinade occasionally, until edges are charred and pork is cooked through and rendered (internal temperature around 160–165°F / 71–74°C for rendered pork belly).
5. Let rest 5 minutes, slice into bite-sized pieces, and serve hot with both dipping sauces and steamed rice.