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“Inihaw na Liempo” or Grilled Pork Belly Recipe

Katya Bowd

Posted on January 10 2017

Pork Liempo – also known as “Grilled Pork Belly” – is a dish that is quite popular in Southeast Asia and is something that I have grown to love, given my Asian heritage. It is a fusion of flavour that stimulates the palette due to its succulent texture and taste. It is usually cooked on top of a grill but cooking it in the oven makes it more moist and tender. (And you can save yourself from smelling like smoke!)

The ingredients are pretty basic but I’ve tweaked them a little bit to elevate the dish without deviating from its standard flavour.

It is an easy-to-make, mouth-watering delicacy that is best served with rice on a side of tomatoes and onions drizzled with a tinge of fresh lemon juice.

You will need:

  • 1 kg pork belly cut into 1-inch strips
  • 1 tablespoon sugar (optional)
  •  2 tablespoons sesame oil
  • A squeeze of half a lemon
  • 1/4 cup tomato ketchup
  • 4 cloves garlic minced
  • 1/2 cup soysauce
  • 1 cup sprite/lemonade (you can substitute this with dark beer)
  • 1/4 tsp pepper
  •  1/4 tsp paprika
  • 1 tsp dried chili flakes
  • 1 tsp thyme


  1. Combine all the ingredients (except for the pork belly) in a large bowl. Mix thoroughly
  2. Place the pork belly strips in a big shallow tray
  3. Pour marinade on to the pork making sure that every strip is covered. Cover with cling wrap and let it sit in the fridge overnight. (Turn the pork over individually after 5 hours to ensure that the other side also gets coated in the marinade)
  4. Pre-heat oven to 250 degrees. Place the pork strips on a baking tray and let it cook for 45-50 minutes, or until the outside of the meat has caramelised.
  5. Serve hot and enjoy!