This Grilled Pork Belly, or Inihaw na Liempo to us Filipinos, is such a simple yet flavorful dish. The sight, sound and smell of pork belly on the grill is enough to make my mouth water. The grilled pork belly skin turns crispy and gets a light smoky char as the fat drips onto the red-hot open flame. Watch it like a hawk or else it will turn into a charcoal brick in the blink of an eye.
I like marinating the pork belly overnight so it’s super tasty and ready to go the next day. Grill it over charcoal for the most authentic flavor but a gas grill works just as well. I love this Grilled Pork Belly with some Spiced Vinegar and Turmeric Garlic Rice.
Grilled Pork Belly
- 1/4 cup Worcestershire sauce
- 1 head garlic, minced
- 1/4 cup ketchup
- 1/4 cup lemon juice
- 1 tsp black pepper
- 1 1/2 tsp sea salt
- 3 pounds pork belly, skin-on, boneless
- 1/2 cup ketchup
- 3 tbsp oil of your choice
Combine Worcestershire, garlic, ketchup, lemon juice, black pepper and sea salt in a large bowl. Mix well.
Place pork belly in the bowl. Mix to coat with the marinade.
Place pork belly and marinade in a ziptop bag. Store in the fridge overnight.
Preheat grill over medium heat.
In a small bowl, combine leftover marinade, ketchup and oil. Whisk well. This will be used as a basting sauce for the pork belly.
Place pork belly side by side on the grill. Make sure they do not overlap. Cook for 1-2 minutes. Keep an eye on it as the pork cooks.
Flip to cook the other side. Baste and grill for 1-2 minutes.
Flip again and baste. Continue to grill until cooked.
Chop and serve.
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