Inihaw na Liempo (Grilled Pork Belly)

Filipinos all time favorite grilled pork belly (inihaw na liempo ng baboy) is best for lunch and dinner with unlimited rice and perfectly matched with spicy vinegar and garlic dipping sauce or soy sauce with calamansi. OK,  I'm literally mouth-watering while writing this post. Can you blame me?! ;)

Grilled pork belly is quite easy to cook, although the time difference of marinating makes a huge impact on its flavor. Of course, the longer you marinate the meat, the tastier it would be. Also, I used Sprite in this particular recipe of marinade to add a little sweetness and helps to tenderize the meat.

I sometimes grill in our oven or on a pan-grill, which is the only option for us who are living in a building flat; although charcoal grilling is still the best for me. Good thing that we spent our weekend in my brother's place where we can charcoal grill, since they have an open area for grilling. Just perfect with a sunny cold weather.

Below is my recipe :)

  • 1 kilo Pork Belly - About 1/2 inch - 3/4 inch in thickness
  • 1/4 cup apple cider vinegar (or lemon juice)
  • 1/2 cup soy sauce
  • 1 cup Sprite or 7-up
  • 1 tablespoon sugar
  • 2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 5 cloves of garlic - minced
  • 2 chili - chopped (optional)
  • 2 tablespoon ketchup
  • 2 tablespoon oil


  1. In a bowl, combine apple cider vinegar, soy sauce, ketchup, Sprite, sugar, ground black pepper, salt, garlic, and chilies.
  2. Stir well until sugar and salt are dissolved.
  3. Add pork belly, mix all together, cover it, put in the fridge and marinate overnight (or at least an hour).
  4. In a bowl, pour the pork belly marinade. Add oil and stir well (for the basting sauce).
  5. Grill the pork belly for 2-3 minutes each side. When the pork starts to pale, regularly brush it with basting sauce.
  6. Continue to grill it for 5-6 minutes each side  or until pork is cooked through.
  7. Best served with vinegar, garlic and chili dipping sauce. Enjoy!

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