Grilled Pork Belly (Inihaw na Liempo)

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Grilled Pork Belly (Inihaw na Liempo) is a Filipino style recipe.  Grilled Pork Belly or inihaw na liempo is a simple and popular mouth-watering grilled dish. This is usually made of pork belly (liempo), marinated then grilled until done.  It is then served with a dipping sauce.  It is often served as finger food or pulutan.

This is what I call a quick and easy recipe.  Why?

Let me tell you a short story first.  My wife was gone for the weekend to attend a high school reunion.  That means I was left with the cooking chores.   In other words, house-husband for the weekend.  So off I go to the grocery store to shop for supplies.  While walking down the aisles, I noticed the Mama Sita’s Pang-Inihaw (Garlic Vinegar Marinade & Dip).  It is made of cane vinegar and spiced with fresh garlic and black pepper. It is a versatile marinade and can also be used as a dipping sauce for various grill dishes.  So I figured, I can cook grilled pork belly with this without the trouble of preparing the marinade.  Plus I can use the left over marinade as dipping sauce.  Easy!

All I need to do now is combine all ingredients in a mixing bowl and marinate pork for 2 hours or overnight in the refrigerator.  Easily done!  The original recipe calls for grilling the pork over live charcoal.  But I told you that I wanted it to be quick and easy so I used my Lodge  Cast Iron Square Grill Pan instead.  That is another cheat I am sharing with you.  Fast and easy grilling inside the comfort of your own kitchen.  Below is a clearer view of the grill pan:

So there you go!  A quick and easy way to cook Grilled Pork Belly without the fuss!  I suggest that you try this too.  Since this was a Sunday lunch dish, I paired this with Braised Chayote and Carrots.

BTW, since it is quite a rainy day at the time of writing this post, might as well cook some and match with beer.  Perfect!

Ingredients:

• 1 kg Pork Belly (Liempo) cut into thin slices
• 1½ cup Mama Sita’s Pang-Inihaw

Instructions:

1. Combine all ingredients in a mixing bowl and marinate pork for 2 hours or overnight in the refrigerator.
2. Drain and grill over live charcoal.
3. Serve with dipping sauce.

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