Pan Grilled Liempo

2/5

10 minutes

20 - 25 minutes

2-3

Juicy, smoky, and bursting with Filipino flavor — this Pan-Grilled Liempo brings the backyard grill right to your kitchen!

INGREDIENTS

For the Marinade:

• • 1½ lbs (700 g) pork belly slices (about ¼ inch thick)
  • ¼ cup soy sauce
  • 2 tbsp calamansi juice (or lemon/lime juice)
  • 2 tbsp banana ketchup (or regular ketchup + 1 tsp sugar)
  • 1 tbsp brown sugar
  • 4 cloves garlic, minced
  • ½ tsp ground black pepper
  • 1 small onion, finely chopped (optional)
  • 1 tbsp cooking oil

PREPARATION

1. Marinate the Pork

1. Combine all marinade ingredients in a bowl and mix well.
2. Add pork belly slices and coat evenly.
3. Cover and marinate for at least 2 hours, preferably overnight in the refrigerator for best flavor.

2. Pan-Grill the Liempo

1. Heat a grill pan or cast-iron skillet over medium-high heat.
2. Lightly brush with a bit of oil to prevent sticking.
3. Grill pork belly slices for about 5–7 minutes per side, or until caramelized and slightly charred.
4. Baste occasionally with leftover marinade (optional — only if it hasn’t touched raw pork).
5. Once nicely browned and cooked through, remove and let rest for 5 minutes.
   

Serve hot with steamed rice, atchara (pickled papaya), and spicy vinegar dip. Sprinkle garlic and spring onion

Great with an ice-cold beer or soda! 🍺