Inihaw Na Liempo

(Filipino Grilled Pork Belly)

October: National Pork Month

A Filipino fiesta is incomplete without pork: lechon, pata, adobo, sinigang and inihaw! So October is an even more popular month for Filipinos as it is National Pork Month. Whenever we go over to Islander’s relatives’ homes, there is always a Pinoy pork dish of some sort. If there is a family gathering outdoors, and there is grilling going on, then everyone gets to feast on meat sticks and pork belly (this makes sense as both recipes use similar ingredients of mafran/banana sauce and calamansi juice for the marinade). One of Islander’s favorites is inihaw na liempo. The marbled meat looks charred but is still moist and tasty. Grilled pork belly is simply served with hot steamed rice and a vinegary dipping sauce to sop up the flavorful fat. Because it is so rich, inihaw is a rare indulgence now for us. But when we eat it, it is a special treat at those family gatherings and during National Pork Month.


(Adapted from Ang Sarap!)


  • 2-2 ½ pounds pork belly
  • ½ cup soy sauce
  • ¼ cup calamansi juice (or lemon juice)
  • 6 cloves garlic, crushed or minced
  • 3 tablespoons brown sugar
  • ½ teaspoon black pepper
  • ¼ cup banana sauce/ketchup (or tomato ketchup)
  • 1 tablespoon vegetable or canola oil


In a medium bowl, make the marinade by combining the soy sauce, calamansi or lemon juice, garlic and brown sugar.

Season with black pepper. Place pork belly in a zipper top plastic bag and pour the marinade in the bag. Seal well and refrigerate overnight.

Remove the pork belly to a plate and pour the marinade in a saucepan. Bring to a boil for a minute to kill off any pork bacteria. Let cool in another bowl and mix in banana sauce and oil.

Preheat the outdoor grill. Cook the pork belly for about 10 minutes on one side, basting with marinade frequently. Turn over on the other side and continue to baste until cooked through (do not overcook or the pork will be tough). Put pork belly on a plate or pan and let rest for about five minutes. Slice into bite-sized pieces. Serve with vinegar dipping sauce.

Bonus Recipe:

Sawsawan (Vinegar Dipping Sauce)


  • 1 cup vinegar (we use a combination of ¾ cup cane sugar vinegar and ¼ cup mirin/sweet rice vinegar)
  • 1 tablespoon soy sauce (optional)
  • 1 tablespoon sugar (may omit if using sweet rice vinegar)
  • 2 cloves garlic, minced
  • 1/3 cup red onion, diced
  • Ground black pepper, to taste
  • 2 dried chili peppers or ¼ teaspoon red chili flakes


In a mixing bowl, stir together the vinegar, soy sauce, sugar, garlic, onions and peppers. Store remaining sauce in a jar, refilling with a little vinegar if needed. Refrigerate for up to two weeks.


  • If mafran/banana sauce/banana ketchup is unavailable, substitute with tomato ketchup. If calamansi juice is unavailable, substitute with lemon juice.
  • Search our blog for more Filipino and pork recipes.