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Inihaw na Liempo marinated in citrus juice, fish sauce, and spices and grilled to juicy perfection. Delicious as an appetizer or main dish!
Are you planning a boodle fest for your Christmas celebration? It’ll make a delicious addition to your menu. Perfect for kamayan with my roasted eggplant, tomato, and salted egg salad or ensaladang kamote tops!
The pork rashers are marinated overnight in a mixture of freshly-squeezed calamansi juice, fish sauce for umami flavor, lots of minced garlic, chili peppers (siling labuyo) for an added kick, brown sugar for a touch of sweetness, and salt and pepper to taste.
After a few hours in the fridge, the meat is drained and the marinade is reduced in a saucepan over medium heat. It’s then mixed with oyster sauce and canola or sesame oil to use as a basting sauce.
The result is super juicy and flavorful liempo with the perfect medley of sweet, savory, and sticky goodness!
Cooking tips
Inihaw na liempo, which literally means “grilled pork belly”, is another delicious way Filipinos enjoy their pork. Here are a few tips to achieve juicy, charbroiled perfection!
- The recipe uses calamansi juice for tangy, fruit flavor; if unavailable, substitute lemon juice, vinegar, or tamarind pulp.
- For food safety, taste and adjust the marinade before adding the pork. After the marination, boil the liquid mixture for a few minutes before using it in the basting sauce.
- The longer the soak is NOT better. Do not marinate for too long as the acids in the calamansi will denature the protein and turn the meat mushy. If unable to cook after marinating overnight, drain the pork, transfer into resealable bags or airtight containers and freeze.
- To prevent the pork from burning, grill first until it starts to lost its pink and then start basting.
- While traditionally cooked on a hot charcoal grill, you can also cook the rashers on an indoor grill (like pictured above) or in a turbo. You can also pan-fry or bake in the oven.
