Recipe
Grilled Pork Belly with Filipino Flavors
Sizzling Filipino Pork Belly Delight
4.7 out of 5
Indulge in the smoky and savory flavors of Filipino cuisine with this mouthwatering recipe for Grilled Pork Belly. Marinated in a blend of traditional Filipino spices, this dish is a true delight for meat lovers.
Metadata
Preparation time
15 minutes
Cooking time
15 minutes
Total time
2 hours 30 minutes (including marinating time)
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Omnivore, Gluten-free, Dairy-free, Low carb, Keto-friendly
Allergens
Soy
Not suitable for
Vegetarian, Vegan, Pescatarian, Kosher, Halal
Ingredients
-
1 kg (2.2 lbs) pork belly, sliced into 1-inch thick strips 1 kg (2.2 lbs) pork belly, sliced into 1-inch thick strips
-
1/2 cup soy sauce 1/2 cup soy sauce
-
1/4 cup calamansi juice (or substitute with lime juice) 1/4 cup calamansi juice (or substitute with lime juice)
-
4 cloves garlic, minced 4 cloves garlic, minced
-
1 tablespoon brown sugar 1 tablespoon brown sugar
-
1 teaspoon ground black pepper 1 teaspoon ground black pepper
-
1 teaspoon salt 1 teaspoon salt
-
1/2 teaspoon paprika (optional) 1/2 teaspoon paprika (optional)
-
Steamed rice and pickled vegetables, for serving Steamed rice and pickled vegetables, for serving
Nutrition
- Calories: 400 kcal / 1674 KJ
- Fat: 30g (Saturated Fat: 10g)
- Carbohydrates: 5g (Sugars: 3g)
- Protein: 28g
- Fiber: 0g
- Salt: 2g
Preparation
-
1.In a bowl, combine soy sauce, calamansi juice, minced garlic, brown sugar, black pepper, salt, and paprika (if using). Mix well to dissolve the sugar.
-
2.Place the pork belly strips in a large resealable bag or a shallow dish. Pour the marinade over the pork, ensuring all pieces are coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
-
3.Preheat the grill to medium-high heat. Remove the pork belly from the marinade, allowing any excess marinade to drip off.
-
4.Grill the pork belly for about 5-7 minutes per side, or until cooked through and slightly charred. The internal temperature should reach 145°F (63°C).
-
5.Remove the grilled pork belly from the heat and let it rest for a few minutes before slicing.
-
6.Serve the Grilled Pork Belly with steamed rice and pickled vegetables on the side. Enjoy!
Treat your ingredients with care...
- Calamansi juice — If you can't find calamansi juice, you can substitute it with lime juice for a similar tangy flavor.
- Pork belly — Choose a piece of pork belly with a good balance of meat and fat for the juiciest and most flavorful results.
Tips & Tricks
- For extra flavor, you can baste the pork belly with the marinade while grilling.
- If using a charcoal grill, add some soaked wood chips to create a smoky flavor.
- To achieve a crispy skin, you can briefly broil the pork belly after grilling.
- Serve the dish with a dipping sauce made from soy sauce, calamansi juice, and chili for an added kick.
- Leftover grilled pork belly can be used in sandwiches or stir-fried with vegetables for a delicious meal.
Serving advice
Serve the Grilled Pork Belly hot off the grill, sliced into bite-sized pieces. Garnish with chopped spring onions or cilantro for a pop of freshness. Pair it with steamed rice and pickled vegetables to complete the meal.
Presentation advice
Arrange the grilled pork belly slices on a platter, allowing the charred edges to be visible. Place a small bowl of dipping sauce in the center for guests to enjoy. Add a sprig of fresh herbs as a garnish for an elegant touch.
More recipes...
For Inihaw na liempo
For Filipino cuisine » Browse all
More Filipino cuisine dishes » Browse all
Kinilnat
Kinilnat is a traditional Filipino dish that is made with boiled meat or fish that is then marinated in vinegar and spices. It is a popular dish...
Black Angelhair Fritters
Filipino Squid Fritters
Black Angelhair Fritters are a unique and flavorful dish made with black rice noodles and other ingredients. They are a perfect appetizer or snack...
Talunan
Talunan is a traditional Filipino dish that is made with chicken that is cooked in a mixture of vinegar, soy sauce, garlic, and bay leaves. The...