Marinated Grilled Pork Belly (Grilled Liempo) 

Introduction

Get ready for a barbecue favorite—Marinated Grilled Pork Belly (Grilled Liempo)! This Filipino classic features tender pork belly marinated in a savory, tangy, and sweet mixture, then grilled to smoky perfection. Whether enjoyed as a main dish with rice or as a pulutan (appetizer), this recipe delivers big, bold flavors that never disappoint.

Why You’ll Love This Recipe

1. Authentic Filipino Flavors

With soy sauce, calamansi, banana ketchup, and Sprite, this marinade is a perfect balance of sweet, tangy, and savory.

2. Perfect for Any Occasion

Ideal for family gatherings, backyard barbecues, or casual dinners.

3. Easy to Make

With just a few steps, this recipe is beginner-friendly and rewarding.

Ingredients

For the Grilled Pork Belly:

• 1 kilo pork belly, sliced
• 1 bulb of garlic, minced
• ½ cup soy sauce
• ½ cup banana ketchup
• 3 tablespoons oyster sauce
• ⅓ cup calamansi juice (or lime juice)
• 2 tablespoons sugar
• ½ cup Sprite (or any lemon-lime soda)
• 1 teaspoon black pepper
• Red chilies (optional, for heat)

For the Basting Sauce:

• ¼ cup banana ketchup
• 1 tablespoon soy sauce
• 1 teaspoon sugar (optional)
• 1-2 tablespoons cooking oil

Step-by-Step Instructions

Step 1: Prepare the Marinade

1. In a large bowl, mix together:
   • Soy sauce
   • Oyster sauce
   • Banana ketchup
   • Calamansi juice
   • Minced garlic
   • Black pepper
   • Red chilies (if using)
   • Sugar
   • Sprite
2. Stir until the ingredients are well combined.

Step 2: Marinate the Pork Belly

1. Add the pork belly slices to the marinade and toss to coat evenly.
2. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to soak in.

Step 3: Prepare the Basting Sauce

1. In a small bowl, combine:
   • Banana ketchup
   • Soy sauce
   • Sugar (optional)
   • Cooking oil
2. Stir until smooth.

Step 4: Grill the Pork Belly

1. Preheat your grill and prepare the charcoal for medium-high heat.
2. Arrange the marinated pork belly slices on the grill.
3. Cook each piece until the bottom starts to dry and form grill marks, then flip.
4. Brush the cooked side with the basting sauce.
5. Continue flipping and basting every few minutes until both sides are fully cooked, caramelized, and smoky.

Step 5: Rest and Serve

1. Transfer the grilled pork belly to a plate and let rest for 5 minutes.
2. Slice into serving pieces and serve with steamed rice and spiced vinegar (suka) for dipping.

Serving Suggestions

• Pair with Atsara: Add a side of pickled papaya for a tangy complement.
• Pulutan Style: Serve as a finger food with cold drinks.
• Extra Garnishes: Add sliced tomatoes, cucumbers, or even a fried egg on the side for a full Filipino meal.

Pro Tips

1. Use Charcoal for Authentic Flavor

A charcoal grill gives the pork belly that distinct smoky taste.

2. Don’t Overcrowd the Grill

Leave enough space between the pork slices to ensure even cooking.

3. Flip Often

Frequent flipping prevents the marinade from burning and ensures even caramelization.

FAQs

Can I use an oven or air fryer?

Yes! Bake at 400°F (200°C) for 25–30 minutes or air fry at 375°F (190°C) for about 20 minutes, flipping halfway.

What can I substitute for banana ketchup?

Use tomato ketchup with a teaspoon of sugar for a similar taste.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat on a grill or skillet to restore the smoky flavor.

Why This Recipe Stands Out

This Marinated Grilled Pork Belly is a timeless Filipino favorite that blends bold flavors with a smoky, caramelized finish. It’s the ultimate dish to share with loved ones, delivering satisfaction with every bite.

Conclusion

Fire up the grill and treat yourself to the mouthwatering flavors of Marinated Grilled Pork Belly (Grilled Liempo). With its rich marinade and smoky finish, this dish will quickly become your go-to for special occasions or everyday indulgence. Try it today and bring a slice of Filipino barbecue to your table!