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

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A simple and flavorful grilled pork belly recipe with crispy skin and juicy meat, served with a sweet and tangy banana ketchup dipping sauce. Perfect for quick weeknight dinners or social gatherings.

Ingredients

Scale
  • 2 pounds pork belly (liempo), skin-on, sliced into 1/2-inch thick strips
  • 4 cloves garlic, minced
  • 3 tablespoons calamansi juice (or fresh lime juice as substitute)
  • 1/4 cup soy sauce (low-sodium preferred)
  • 2 tablespoons brown sugar
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup banana ketchup (homemade or store-bought)
  • 2 tablespoons cooking oil (for brushing grill and skin crisping)
  • Optional: pinch of smoked paprika or chili flakes

Instructions

  1. Slice the pork belly into 1/2-inch thick strips with skin on. Pat dry with paper towels to help the skin crisp later.
  2. In a mixing bowl, combine minced garlic, calamansi juice, soy sauce, brown sugar, and freshly ground black pepper. Stir until sugar dissolves.
  3. Add pork belly slices to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 1 to 2 hours.
  4. Preheat grill to medium-high heat (375–400°F). If using charcoal, wait until coals are covered with white ash. Oil grill grates lightly with cooking oil.
  5. Place pork belly skin-side down on the grill. Cook undisturbed for 10–12 minutes until skin crisps and chars slightly.
  6. Flip and grill the other side for another 8–10 minutes. Total grilling time about 20–25 minutes. Watch for flare-ups and move pork if flames get too high.
  7. Check doneness; pork should be charred on edges and cooked through but juicy inside. Aim for internal temperature of 145°F if using a meat thermometer.
  8. For crispier skin, finish over direct heat for 1–2 minutes, watching carefully.
  9. Remove pork belly from grill and let rest for 5 minutes to redistribute juices.
  10. Serve hot with banana ketchup on the side for dipping.

Notes

Pat pork belly skin dry thoroughly before grilling to ensure crispiness. Use medium-high heat to avoid burning skin before meat cooks. Avoid flipping too often. Keep a spray bottle of water handy for flare-ups. Banana ketchup can be substituted with regular ketchup mixed with mashed bananas and vinegar. Marinate at least 30 minutes, ideally 1-2 hours for best flavor. For gluten-free, substitute soy sauce with tamari or coconut aminos. Air fryer method: cook at 400°F for 20 minutes, flipping halfway.

Nutrition

Keywords: Filipino grilled pork belly, inihaw na liempo, banana ketchup, crispy pork belly, easy BBQ recipe, Filipino cuisine, grilled pork recipe

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