Inihaw na Liempo
User Reviews
3.8
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Marinating
8 hrs
-
Total Time
8 hrs 35 mins
-
Servings
6 Servings
-
Calories
830 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Filipino
Inihaw na Liempo
Description
The marinade combines citrus acidity from calamansi, umami from fish sauce and oyster sauce, sweetness from brown sugar, and aromatics like garlic and chili. Pork belly pieces are massaged with the marinade and refrigerated for 4 hours to overnight to tenderize and flavor the meat. The reserved marinade is boiled to reduce and concentrate before mixing with oyster sauce and oil for the basting sauce.
Grilling begins on a lightly oiled hot grill, cooking the pork briefly to sear and partially cook, then repeatedly basting with the sauce to build layers of flavor and caramelization. The process continues until pork is cooked through with a glossy, flavorful coating. Served with a spiced vinegar dip, the dish balances the pork's richness with acidic, spicy condiments.
Caution is taken not to marinate too long to prevent the meat from becoming mushy due to acid breakdown. Adjusting marinade seasoning before use and controlling grilling to avoid burning during basting ensure the pork remains tender and well flavored. The dip involves combining vinegar with garlic, onion, chili, salt, and pepper for sharp contrast.
Ingredients
- ½ cup calamansi juice
- ¼ cup fish sauce
- 1 head garlic peeled and minced
- 2 Thai Chili pepper minced
- 2 tablespoons brown sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 pounds pork belly cut into ½-inch thick pieces
- 1 tablespoon canola oil or sesame oil
- 2 tablespoons oyster sauce
For the Spiced Vinegar Dip
- 1 cup vinegar
- 4 cloves garlic peeled and minced
- ½ onion peeled and finely chopped
- 2 Thai Chili pepper chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
- In a bowl, combine calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper. Stir well until sugar and salt are dissolved.
- Add 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.
- Drain pork from marinade, reserving about 1 cup of the liquid.
- In a saucepan over medium heat, bring reserved marinade into a boil for about 3 to 5 minutes or until reduced.
- In a small bowl, combine the reduced marinade, oyster sauce, and oil.
- 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.
- Continue to grill for about 4 to 5 minutes on each side or until pork is cooked through.
- Remove from grill and cut into serving pieces. Serve with spiced vinegar dip.
For the Spiced Vinegar Dip
- In a bowl, combine vinegar, garlic, onion, chili peppers, salt, and pepper.
Notes
- Limit marinating time to prevent the acid from breaking down meat texture excessively.
- If not cooking immediately, drain and freeze marinated pork to maintain quality.
- Boil reserved marinade before using it for basting to ensure safety and intensify flavor.
- Grill pork first until pink fades, then start basting to avoid burning sugar in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 830 kcal
% Daily Value*
| Calories | 830kcal | 42% |
| Carbohydrates | 6g | 2% |
| Protein | 15g | 30% |
| Fat | 83g | 128% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 109mg | 36% |
| Sodium | 1360mg | 57% |
| Potassium | 328mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 8mg | 9% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
You'll Also Love
