Inihaw na Liempo (Filipino Grilled Pork Belly)

Ingredients

• 2 lb pork belly, sliced 1/2 inch thick (skin on, bone out)
• 1/3 cup soy sauce (Filipino soy sauce preferred, or dark soy)
• 1/4 cup calamansi juice (about 8 calamansi, or substitute lime juice)
• 1/4 cup banana ketchup (find at any Asian grocery — not a substitute for tomato ketchup)
• 2 tbsp brown sugar
• 6 garlic cloves, minced
• 1 tsp black pepper
• 1 tsp salt
• 1 Thai chili or bird eye chili, minced (optional, for heat)
• steamed white rice (for serving, non-negotiable)
• spiced vinegar dipping sauce (vinegar, garlic, onion, chili, pinch of sugar)

Instructions

1. 1

   Mix together the soy sauce, calamansi juice, banana ketchup, brown sugar, garlic, pepper, salt, and chili in a large bowl. Taste it before adding the meat — it should be salty, tangy, and slightly sweet. Adjust to your liking.

2. 2

   Add the pork belly slices and massage the marinade into every surface. Cover and refrigerate for at least 4 hours. Overnight is best. Do not go beyond 24 hours or the calamansi will start to break down the meat too much.

3. 3

   Pull the pork from the refrigerator 30 minutes before grilling. Pour the marinade into a small saucepan and bring to a boil over medium heat. Reduce by half — this becomes your basting sauce. Set aside.

4. 4

   Build a charcoal fire with a two-zone setup — coals on one side, nothing on the other. Let the coals ash over completely before you start cooking. You want medium heat, not screaming hot. Pork belly has a lot of fat and will cause flare-ups over high heat.

5. 5

   Place the liempo over direct heat. Grill for 4 to 5 minutes per side, flipping and basting with the reduced marinade after each turn. Move pieces to the indirect side if flare-ups get aggressive. You want the fat rendered and caramelized, not charred to carbon.

6. 6

   The liempo is done when the fat is glossy, slightly charred at the edges, and the meat is cooked through — no pink remaining. Total grill time is about 15 to 20 minutes depending on your fire.

7. 7

   Rest for 3 minutes then slice into bite-sized pieces if desired. Serve hot with steamed rice and spiced vinegar for dipping. Eat with your hands. That is how it is done.