Crispy Filipino Inihaw na Liempo Recipe Perfect for Easy Grilled Pork Belly with Banana Ketchup

“You know that smell when pork belly hits a blazing grill, and the sizzle practically sings? That was the moment I realized I had stumbled upon something special. It was a humid Saturday afternoon, and my neighbor, Mang Tonyo, was firing up his old charcoal grill in the backyard. Between fixing his fence and chatting about the neighborhood’s latest news, he casually tossed on some marinated pork belly — or inihaw na liempo, as he called it. I wasn’t even supposed to be there; I had popped over to borrow a screwdriver. But that smoky aroma pulled me in like a magnet.

Now, Mang Tonyo’s inihaw na liempo wasn’t just any grilled pork belly. The edges were crispy, crackling like a campfire, while the meat stayed juicy and tender inside. What really caught me off guard was the banana ketchup dipping sauce he whipped up—sweet, tangy, with just the right kick. I tried to play it cool, but honestly, I was hooked after the first bite. I even forgot to take notes the first time (classic me, right?). Since then, I’ve been perfecting this recipe in my own kitchen, making sure the pork belly gets that perfect char and the banana ketchup hits all the right flavor notes.

Maybe you’ve been there, standing around a grill, waiting for that perfect piece of pork belly to come off, wondering how to get that crispiness without drying it out. This recipe? It’s my answer to that exact craving — simple, no-fuss, yet packed with flavor. It’s the kind of dish that makes you close your eyes and smile after every bite, and honestly, it’s stuck with me ever since that unexpected afternoon with Mang Tonyo.

Why You’ll Love This Crispy Filipino Inihaw na Liempo Recipe

This grilled pork belly recipe isn’t just another BBQ dish; it’s a carefully tested, family-approved winner that I keep coming back to for good reason. After dozens of backyard cookouts and late-night kitchen experiments, here’s what makes this inihaw na liempo stand apart:

• Quick & Easy: From prep to plate in under an hour—perfect for busy weeknights or spontaneous weekend gatherings.
• Simple Ingredients: No need to hunt down exotic spices. You’ll find everything in your local market or even your pantry.
• Perfect for Social Occasions: Ideal for potlucks, family dinners, or just a casual hangout with friends.
• Crowd-Pleaser: Kids and adults alike rave about that crispy skin and juicy meat combo—banana ketchup adds a fun, tangy twist.
• Unbelievably Delicious: The balance of smoky char, savory pork, and sweet-spiced banana ketchup delivers a flavor punch that’s hard to beat.

This isn’t your run-of-the-mill grilled pork belly. The secret lies in the marinade’s balance (a bit of calamansi juice, soy sauce, and a touch of garlic) combined with a charcoal or gas grill done just right to get that coveted crispiness. Plus, the homemade banana ketchup is the unsung hero—its fruity sweetness paired with a hint of spice turns the dish from good to unforgettable.

Honestly, it’s the kind of recipe that makes you want to invite everyone over just so you can share it. Whether you’re a grill novice or a seasoned pro, this inihaw na liempo delivers the kind of comfort and joy that keeps me coming back.

What Ingredients You Will Need

This recipe calls for straightforward, wholesome ingredients that come together to create that bold, satisfying flavor and irresistible texture. Most are pantry staples or easy to find in your local Asian or Filipino market.

• Pork Belly (Liempo): About 2 pounds (900g), skin-on, sliced into 1/2-inch thick strips (the skin is key for that crispy crunch).
• Garlic: 4 cloves, minced (adds that signature savory aroma).
• Calamansi Juice: 3 tablespoons (fresh if possible; if unavailable, substitute with fresh lime juice).
• Soy Sauce: 1/4 cup (I prefer a low-sodium brand like Kikkoman to keep saltiness balanced).
• Brown Sugar: 2 tablespoons (for a subtle caramelization and sweetness).
• Black Pepper: 1 teaspoon, freshly ground (adds mild heat).
• Banana Ketchup: 1/2 cup, for dipping (homemade or store-bought brands like UFC work well).
• Cooking Oil: 2 tablespoons (for brushing the grill and skin crisping).
• Optional: A pinch of smoked paprika or chili flakes if you like a little heat.

For those looking to tweak the recipe, swapping out calamansi for lemon or lime juice works just fine. And if fresh banana ketchup isn’t handy, a blend of ketchup with mashed ripe bananas and a dash of vinegar can do the trick.

Equipment Needed

• Grill: Charcoal grill preferred for authentic smoky flavor, but a gas grill or grill pan works fine too.
• Tongs: Essential for flipping the pork belly without piercing the meat.
• Mixing Bowl: For marinating the pork belly.
• Basting Brush: To apply oil and keep the pork moist while grilling.
• Sharp Knife: For slicing the pork belly evenly.
• Meat Thermometer (optional): Helpful to check doneness if you’re new to grilling.

If you don’t have a grill, a cast-iron skillet can be a handy alternative. Just be sure to crank up the heat to get that crispy skin going. Also, regular cleaning of your grill grates helps prevent sticking and flare-ups, which I learned the hard way one summer when half the pork belly stuck to the bars!

Preparation Method

1. Prepare the Pork Belly: Slice the pork belly into 1/2-inch (1.25 cm) thick strips with skin on. Pat dry with paper towels to help the skin crisp later. This step usually takes about 10 minutes.
2. Make the Marinade: In a mixing bowl, combine the minced garlic, calamansi juice, soy sauce, brown sugar, and freshly ground black pepper. Stir until the sugar dissolves. This should take 5 minutes.
3. Marinate the Pork: Add the pork belly slices to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 1 to 2 hours for deeper flavor. I once hurried this step and noticed the flavor was less punchy, so don’t skip this!
4. Prepare the Grill: Preheat your grill to medium-high heat (about 375–400°F or 190–200°C). If using charcoal, wait until the coals are covered with white ash. Oil the grill grates lightly using a basting brush and cooking oil to prevent sticking.
5. Grill the Pork Belly: Place the pork belly skin-side down on the grill. Let it cook undisturbed for 10–12 minutes, or until you see the skin start to crisp and char slightly. Flip and grill the other side for another 8–10 minutes. Total grilling time: about 20–25 minutes. Watch out for flare-ups—move the pork if flames get too high.
6. Check for Doneness: The pork should be nicely charred on the edges and cooked through but still juicy inside. If you have a meat thermometer, aim for an internal temperature of 145°F (63°C). For a crispier skin, you can finish over direct heat for 1–2 minutes, but don’t walk away!
7. Rest the Meat: Remove the pork belly from the grill and let it rest on a plate for 5 minutes. This allows the juices to redistribute, keeping the meat tender.
8. Serve with Banana Ketchup: Spoon the banana ketchup into a small dipping bowl. Serve alongside the grilled pork belly for that sweet and tangy contrast.

Pro tip: Keep a spray bottle of water handy for flare-ups, and try not to pierce the meat with the tongs to keep it juicy. Trust me, I’ve learned that the hard way after losing too many precious drips!

Cooking Tips & Techniques

Getting that perfect crispy skin with tender meat is an art, but it’s doable with a few insider tricks:

• Dry the Skin Thoroughly: Moisture is the enemy of crispiness. Before grilling, pat the pork belly skin completely dry. You can even leave it uncovered in the fridge for a few hours to air dry if you have time.
• Control the Heat: Medium-high heat is your friend. Too hot, and the skin burns before the meat cooks. Too low, and you lose that crisp texture.
• Use Indirect Heat When Needed: If your grill has hot spots, move the meat to indirect heat after initial searing to cook it through without burning.
• Don’t Flip Too Often: Let each side develop a crust. Flipping repeatedly will slow down the crisping process.
• Marinating Matters: The combination of soy, calamansi, and garlic isn’t just for flavor—it helps tenderize the pork belly while infusing it with that unmistakable Filipino taste.
• Banana Ketchup Balance: If your banana ketchup is too sweet, a splash of vinegar or a pinch of chili flakes can bring back balance.

I once tried skipping the marinade to save time and ended up with bland pork. Lesson learned: patience pays off. Also, resist the urge to poke the skin with a fork to check doneness — you’ll lose the juices and crispiness.

Variations & Adaptations

If you like to mix things up or need to accommodate specific diets, here are a few ways to switch this recipe around:

• Spicy Kick: Add chopped bird’s eye chili or a drizzle of spicy vinegar to the banana ketchup for a fiery dip.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce to keep it gluten-free.
• Air Fryer Version: For those without grills, air fry the marinated pork belly at 400°F (200°C) for 20 minutes, flipping halfway, to get crispy results.
• Low-Sodium: Reduce soy sauce and add a pinch of sea salt instead, adjusting to taste.
• Sweet & Smoky Twist: Brush the pork belly with a thin layer of honey or muscovado sugar before the last few minutes on the grill for a glossy, smoky finish.

Personally, I’ve experimented with adding pineapple juice to the marinade once, which gave a subtle tropical sweetness and extra tenderizing effect — definitely worth a try if you want a softer bite.

Serving & Storage Suggestions

Serve your crispy inihaw na liempo hot off the grill with a generous side of banana ketchup. It pairs beautifully with steamed jasmine rice or garlic fried rice for a hearty meal. Some fresh cucumber slices or a simple tomato and onion salad can cut through the richness.

If you’re serving for a crowd, keep the pork warm on a low oven rack (about 200°F or 93°C) while grilling the rest. Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, use an oven or air fryer to maintain crispiness—microwaving will make the skin soggy.

Flavors actually deepen after a day, so if you can resist, the next-day pork belly tastes even better cold or gently warmed.

Nutritional Information & Benefits

One serving (approximately 4 oz or 113g of cooked pork belly) provides roughly:

Calories	350-400 kcal
Protein	22g
Fat	30g (mostly from pork skin and fat)
Carbohydrates	3-5g (mainly from marinade sugars and banana ketchup)

While pork belly is rich and indulgent, it supplies a good amount of protein and essential B vitamins. The banana ketchup offers antioxidants from the banana and tomatoes, and using fresh calamansi juice adds vitamin C. For those on low-carb diets, this recipe fits well if you watch the amount of sugar in the banana ketchup.

Just a heads up: this recipe contains soy and garlic, which some people might be sensitive to. If you have allergies, consider substitutions accordingly.

Conclusion

This crispy Filipino inihaw na liempo grilled pork belly with banana ketchup recipe is a winner in my book. It’s a perfect mix of smoky, sweet, tangy, and savory that’s just hard to resist. Whether you’re a grilling newbie or someone who loves Filipino flavors, this recipe offers straightforward steps and big results.

Feel free to tweak the marinade or spice level to suit your taste. I love how forgiving and adaptable this dish is—it really lets you make it your own. Honestly, it’s one of those recipes that makes you want to gather people around the grill, share stories, and enjoy good food together.

Give it a try, and let me know how your inihaw na liempo turns out! Drop a comment, share your variations, or tell me what side you paired it with—I’d love to hear your take.

Here’s to many delicious cookouts ahead!

FAQs about Crispy Filipino Inihaw na Liempo

Can I use a regular grill pan instead of an outdoor grill?

Absolutely! A heavy cast-iron grill pan works well on the stove. Just make sure to preheat it properly to get that crispy skin.

How do I prevent the pork belly skin from sticking to the grill?

Pat the skin dry and oil the grill grates before cooking. Avoid flipping too often, and use tongs gently to turn the meat.

Is banana ketchup necessary for this recipe?

It’s traditional and adds a unique sweet-tangy flavor, but you can substitute with regular ketchup or make a quick blend with mashed bananas and vinegar.

How long should I marinate the pork belly?

At least 30 minutes, but 1 to 2 hours is ideal for better flavor penetration.

Can I prepare this recipe ahead of time?

Yes, marinate the pork belly the night before and keep it refrigerated. Just grill fresh when ready to serve for best crispiness.

Print