Thursday 30 August 2012


Filipinos share the love for the pig belly with the Americans. If the Americans love bacon to the max, Filipinos love belly pork in all forms. Yes, we are liempo-maniacs. Liempo is the Tagalog word for pork belly, the most used part of the pig in the Philippines. Be it a soup, stew, roast or even vegetable dish, the ingredient is always liempo. Such is the affliction of liempo-ma: death by pork rather than by chocolate. Pork is so delicious, fatty, addicting and bad for you that it's almost obscene to eat...and there lies its charms.

Liempo is fattier, more tender and sliced thinner back home. Simple seasonings and a quick stint on glowing charcoals is all it needs to transform it to the best dish you can ever eat.

The closest I can get to the same flavour is by using pork belly rashers. For grilling, I have to pre-cook it in the oven for a while to attain the necessary tenderness. This is as close as I can get to Filipino inihaw na liempo. A simple dipping sauce of vinegar with garlic and chilli is all that is needed to make it taste great with steamed rice. To die for.


1 kg. 1" thick belly ribs, skinned and cut in half (to about 4" in length)
1/2 c. cola
2 tbsps. brown sugar
3 tbsps. light soy sauce
1 tbsp. dark soy sauce
1/4 tsp. ground pepper


Marinate the belly ribs in a mixture of the rest of the ingredients. Leave to sit for at least an hour.

Transfer the ribs, including the marinade, to a baking dish and cover tightly with foil. Bake in a pre heated oven 350° F/180° C for 1 hour.

Pre-heat the barbecue. Grill the belly rashers for 10 minutes on each side, brushing with the drippings occasionally.

Chop into 1/2" thick pieces before serving.

All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your and (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like

Chargrilled Pork on Rice Noodle Soup.
Grilled Lemon and Thyme Chops
Barbecue Pork Skewers
Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER


  1. That looks very tasty!I haven't made pork belly (not counting bacon) yet but this could help inspire me in that direction.

  2. Slurps!!! Drooling just by looking at the pork belly. Wish I could barbeque meat again but my family has said no no to barbeque!

  3. This looks amazing! I'm always scared of making these kinds of dishes, but the recipe looks simple enough. Thanks for sharing!

  4. It's on my list to buy a slab of pork belly and try a couple of pork belly recipes. I really love the marinade/sauce that you use, so I putting this on my list. I've never cooked pork belly before (except for bacon-I guess that counts) so I'm really excited about giving it a try. Thanks!


Did you like this post? I'd love to hear your thoughts...

Note: only a member of this blog may post a comment.