Grilled pork belly, or in the Philippines what we call “inihaw na liempo,” is a mainstay in many backyard gatherings, street corners, and seaside picnics. It shows up in birthday spreads, weekend barbecues, and even roadside eateries with small charcoal grills set right outside. People across different provinces grill it differently, but the sight of smoky strips over red-hot coals is always familiar.
I like this version especially when paired with rice and atchara, or pickled papaya. That’s how I’ve had it most often during family meals or when ordering from neighborhood ihaw stalls. It’s also speedy to prepare if you think ahead with the marinade. Just mix, rest, grill, and serve.
In this recipe, I chose banana ketchup for the sweet-sour glaze, used dark soy sauce for color, and made sure the marinade clings well with crushed garlic. The basting sauce brings everything together during grilling.
What is Grilled Pork Belly?
Grilled pork belly, commonly called inihaw na liempo in the Philippines, refers to thick slices of pork belly marinated in sweet-salty sauce and cooked over charcoal. The term “inihaw” means grilled, while “liempo” refers to the fatty midsection of the pig, prized for its layers of meat and fat.
It’s popular across the Philippines, and even outside the country, many people recreate it because it works well even without specialized tools. Just fire and flavor! Plus, pork belly is easy to find and adapts to various marinades.
Others assume it must be chewy or overly fatty, but done right, the fat renders gently while the meat stays juicy. One common mistake is slicing the belly too thin, which dries it out during grilling. Another is not basting, which leads to uneven browning. There’s also a common mix-up with Korean samgyeopsal, but grilled pork belly from the Philippines leans more on sweet and garlicky flavors than just plain salt and oil. If you’re craving smoky bites with serious bite, you’re right where you need to be.
Ingredients of Grilled Pork Belly
Main Ingredient
- Pork belly (2 lbs, sliced into strips with 3/4 inch width) – Thick cuts like this cook well over open heat. The layers of fat and meat stay juicy while the edges char just right.
For the Marinade
- Dark soy sauce (7 tablespoons) – This gives the pork its strong salty base and rich brown color. It helps the surface caramelize quickly when grilled.
- Lemon (1 whole) – Squeezed into the marinade, it works to tenderize the pork. The citrus also balances the deeper salty flavors.
- Ground black pepper (1/4 teaspoon) – Adds sharpness without overpowering the rest. It’s just enough to cut through the pork’s natural richness.
- Salt (1/2 teaspoon) – Helps season the inside of each slice. I keep it low because the soy sauce already carries salt.
- Garlic (4 cloves, crushed) – Crushed garlic releases its natural oils into the marinade. That makes the pork aromatic even before it hits the grill.
- Banana sauce (4 to 6 tablespoons) – Also called banana ketchup, it’s sweet and lightly tangy. This helps the pork take on color while adding a familiar Filipino taste.
- Canola oil (1 tablespoon) – The oil helps the marinade coat the pork evenly. It also gives a bit of protection against drying out on the grill.
For the Basting Sauce
- Soy sauce (4 tablespoons) – This adds salt and keeps the pork juicy between turns. I use it straight on the grill for that extra layer of seasoning.
- Banana sauce (3 tablespoons) – When mixed with soy sauce and sugar, it makes a sticky glaze. It caramelizes over the heat and builds flavor with each coat.
- Lemon (1/2 piece) – A small squeeze freshens up the basting sauce. It balances out the sugar and rounds off the glaze.
- Sugar (1 teaspoon) – Just a touch is enough to help browning. It also brings out the sweetness in the banana sauce.
How This Grilled Pork Belly Stands Out
Many grilled pork belly recipes online rely heavily on just soy sauce and vinegar for the marinade. Others skip basting altogether, which leads to dry, unevenly grilled meat. Some versions also slice the pork too thin, which cooks fast but sacrifices juiciness and texture.
What I did differently in this version was combine both flavor and technique to keep the pork moist and full of character. I used banana sauce in both the marinade and basting to help the meat caramelize properly without burning too fast. I also made sure to keep the lemon present in both steps. Not just for flavor but to help tenderize the pork gradually, without turning it mushy. The 3/4-inch slices are just thick enough to hold in moisture while giving room for the grill marks to form.
Most traditional versions use vinegar instead of citrus, but I’ve seen better results with lemon because it keeps the flavors sharp and fresh. Some also skip sugar in the basting sauce, but that tiny addition makes the surface glaze up in just the right way. While others use direct heat all the way, I recommend turning the pork every few minutes, which helps avoid burnt patches while still letting each piece char slightly.
Try my version out, and you’ll find yourself wanting to repeat it for every grilling session!
How to Cook Grilled Pork Belly
- Build the marinade from scratch – In a large mixing bowl, combine 7 tablespoons dark soy sauce, the juice of 1 lemon, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt, 4 crushed garlic cloves, 4 to 6 tablespoons banana sauce, and 1 tablespoon canola oil. Stir until the marinade looks smooth and even. I usually taste a drop of it here to check if the balance feels right. You want the salt to hit first, then the tangy and sweet notes to follow.
- Coat the pork belly evenly – Place the 2 lbs of sliced pork belly strips directly into the bowl. Use your hands or tongs to press each piece down, letting the marinade coat every surface. I sometimes lift and flip the pieces twice to make sure none of the meat looks dry or uncoated. Once everything looks soaked through, you’re ready for the fridge.
- Let the flavors settle in – Cover the bowl and refrigerate it for at least 6 hours. If I know I’ll grill later in the day, I do this step right after breakfast. The lemon slowly softens the pork while the garlic and soy sauce deepen in flavor. Don’t rush this part.
- Mix your basting sauce – In a separate bowl, stir together 4 tablespoons soy sauce, 3 tablespoons banana sauce, the juice from half a lemon, and 1 teaspoon sugar. This will be your glaze while grilling. I make this at the same time as the marinade, then chill it until I need it.
- Fire up the grill right – Set your grill to medium-high heat and let it warm for a few minutes. If you’re using charcoal, the coals should be red with just a bit of ash on top. That means it’s hot enough without being harsh. Make sure your grates are clean as this helps the pork belly sear cleanly.
- Grill with patience and precision – Place the pork belly on the grill. Cook one side for 3 to 4 minutes, then brush the top with the basting sauce before turning it over. Let the other side cook for another 3 minutes, then repeat the basting. I keep turning the pork every 3 to 4 minutes after that, brushing each side as it goes. This keeps the edges from burning and lets the glaze build up gradually.
- Pull it once it’s done – When the pork looks shiny, slightly crisped around the edges, and fully cooked through, take it off the grill. The glaze should have thickened and darkened, not burnt. I let it rest for 3 minutes before slicing or plating. Serve hot, ideally with pickled papaya and a side of rice.
What to Have with Grilled Pork Belly
I usually enjoy grilled pork belly with hot rice and something tangy on the side to cut through the richness. That’s how I’ve seen it served growing up, and it’s still the way most people across the Philippines eat it. When you pair it well, every bite stands out more, and you don’t end up feeling weighed down. Here are five pairings I know that are regularly served with grilled pork belly in Filipino homes and eateries.
- Pickled green papaya (atchara) – This one’s a no-brainer. Its sweet and sharp bite helps cleanse your palate between each piece of pork. I like it cold from the fridge, right next to hot rice.
- Garlic fried rice – This isn’t just a breakfast item. Many pair grilled pork belly with sinangag, especially during brunch or late dinners.
- Ensaladang talong (eggplant salad) – This grilled eggplant dish, often dressed with vinegar and onions, works well as a fresh side. It’s smoky, just like the pork, but brightened with acid and chopped tomatoes.
- Soy-vinegar dipping sauce with chili – Not exactly a dish, but this table dip is a staple. Many Filipinos mix soy sauce, vinegar, chopped chili, and garlic for dipping grilled pork, and it really adds contrast.
- Pancit bihon or canton – Noodle dishes like this are common in Filipino feasts, and they pair well with grilled meats.
After serving grilled pork belly with any of these sides, you’ll see how the whole meal comes together. The sweet-sour bites, warm rice, and dipping sauces turn it into more than just grilled meat. That’s what makes grilled pork belly something people don’t get tired of. It’s simple but endlessly satisfying when served right.
Grilled Pork Belly
Ingredients
- 2 lbs pork belly, sliced into strips with 3/4 inch width
Marinade:
- 7 tablespoons dark soy sauce
- 1 lemon
- 1/4 teaspoon black pepper, ground
- 1/2 teaspoon salt
- 4 cloves garlic, crushed
- 4 to 6 tablespoons banana sauce, also known as banana ketchup
- 1 tablespoon canola oil
Basting sauce:
- 4 tablespoons soy sauce
- 3 tablespoons banana sauce
- 1/2 lemon
- 1 teaspoon sugar
Instructions
- Combine all the marinade ingredients in a mixing bowl. Stir until all the ingredients are well blended.7 tablespoons dark soy sauce, 1 lemon, 1/4 teaspoon black pepper, 1/2 teaspoon salt, 4 cloves garlic, 4 to 6 tablespoons banana sauce, 1 tablespoon canola oil
- Put the sliced pork belly into the bowl with the marinade. Make sure that the pork gets coated.2 lbs pork belly
- Cover the bowl. Refrigerate for 6 hours. This will be enough time to marinate the pork.
- Prepare the basting sauce by combining all the ingredients in a bowl. Mix well.4 tablespoons soy sauce, 3 tablespoons banana sauce, 1/2 lemon, 1 teaspoon sugar
- Heat-up your grill. Grill one side for the pork for 3 to 4 minutes. Baste the top part by brushing the basting sauce. Turn the pork belly over. Let it cook for 3 minutes. Brush some basting sauce on the top part. Continue turning over the pork belly every 3 to 4 minutes while basting, until it is completely cooked. (Turning it over constantly prevents the pork from getting burnt).
- Serve with pickled papaya and rice.
Recipe Notes
- Slice against the grain before grilling.. It’s best to cut pork belly strips across the grain, not along it. This helps shorten the meat fibers and gives a better bite. Some forget this and end up with chewy strips that take effort to cut. You’ll notice a difference, especially once the pork cools slightly.
- Dry the pork a bit before grilling. Even after marinating, I recommend letting the pork sit at room temp for 15 minutes on a tray. This dries the surface slightly and helps the pork sear faster once it hits the heat. Wet pork steams before it chars, and that weakens the flavor you built up in the marinade.
- Don’t skip the constant flipping. Grilled pork belly burns fast, especially with sugar and banana sauce in the basting mix. I flip every 3 to 4 minutes to avoid blackened spots. Some people leave it alone for 6 to 8 minutes at a time, but that usually overcooks the edges before the center finishes.
- Look for banana sauce in the international aisle. Outside the Philippines, banana ketchup can be hard to find. Check Asian groceries or Filipino aisles in larger supermarkets. You can also look for it online with brands like Jufran or UFC are common.
- Save a few tablespoons of marinade for brushing. If you’re not making a separate basting sauce, you can use leftover marinade for the first round of brushing. Just make sure to set some aside before you soak the pork. Never reuse the raw marinade straight from the meat bowl.
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