Barbecued Pork Liempo

Oh no, last day of the very rare long weekend. I’m going to miss waking up at almost noon and not minding about anything but just laze around the home.

This weekend has been all about cleaning up and food. I made delicious Cinnamon Scrolls the other day, which we still have in the fridge ‘coz it’s only me and hubby finishing all the 13 big pieces. We still have some left for tomorrow’s breakfast, and maybe some to share with co-workers.

We have been eating fried food these past days because it’s the easiest to do (for me, at least). Today is different. We’re having barbecued pork liempo (belly, Filipino style) and Ginisang Monggo (Mung Bean Soup, with malunggay leaves, good for the pregnant lady here) for lunch.

I miss having not just the barbecued pork meat sold in barbecue stalls in the Philippines, but also barbecued isaw (intestines), balunbalunan (gizzard), and pork skin. Yum!

I barbecued thinly pre-sliced pork belly using the grill function of the oven and the recipe from Panlasang Pinoy.


  • 500 g pork belly, sliced about 1/3 inch thick
  • 1/4 c soy sauce
  • 1/4 c lemon juice or vinegar
  • 1/4 c banana ketchup
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 1/2 tbsp brown sugar
  • 4 cloves garlic, crushed and chopped
  • 2 tbsp cooking oil (so the pork will not dry out, since I am not using basting sauce)


  1. Combine all ingredients in a mixing bowl then mix well. Make sure that all ingredients are properly distributed. Using your hands in mixing the ingredients is recommended.
  2. Marinate the pork in the mixture overnight. Make sure to refrigerate the marinade to avoid contamination. If in case you are so eager to grill right away, allow at least 3 hours for the meat to absorb the flavors.
  3. Grill the pork at high grill setting for 1 hour (30 minutes on each side), or until both sides are done. I covered the pan below the grill rack with foil to save myself from tough cleaning of the oil and drippings.
  4. Serve with spicy vinegar or Mang Tomas All-Purpose sauce. Serve.

Note: If using the barbecue pit, you can skewer the sliced pork using a bamboo skewer/stick and use the leftover marinade as basting sauce. Try adding a few tablespoons of soy sauce, ketchup, and a tablespoon of cooking oil to create the perfect basting sauce.

It was a great lunch! These are the times when I miss home more…

What did you have for lunch today? Hope you enjoyed yours as well.

A great Sunday to you all!

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