Skip to main content
Epicurious

Inihaw na Liempo (Grilled Pork Belly)

Photo of filipino pork belly grilled on a plate.
Photo by Justin Walker

Pork belly is ubiquitous throughout the Philippines; the fat is glorious and tastes great grilled. Getting a nice char on the fatty bits is important, as it adds another level of flavor to the salty-sour-tart-sweetness of the soy-calamansi marinade. This is a versatile dish: You can enjoy it as is with a side of sawsawan or the spiced vinegar called pinakurat. Or you can add it to stews and soups for extra flavor, or even to our version of ceviche. For this recipe, you’ll need to marinate the pork belly overnight, so plan ahead.

Read More
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Spice-Grilled Pork Chops
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
XO Sauce
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Southern Thai Fried Chicken (Gai Tod Hat Yai)
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Pork Dinakdakan
Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.
Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.