Inihaw Na Liempo (Filipino Grilled Pork Belly)

Ingredients

• Cooking oil (1 tablespoon)
• Brown sugar (2 tablespoons)
• Salt (1 teaspoon)
• Black pepper (1 teaspoon)
• Onion (1, finely chopped)
• Garlic (5 cloves, minced)
• Lemon juice (1/4 cup)
• Soy sauce (1/2 cup)
• Pork belly (1 kg)

Instructions

1. In a bowl, combine the soy sauce, lemon juice, minced garlic, chopped onion, black pepper, salt, and brown sugar. Stir until the sugar is fully dissolved to create your flavorful marinade.
2. Place the pork belly in a large resealable bag or container. Pour the marinade over the pork belly, ensuring it is evenly coated. Seal and refrigerate for at least 2 hours, or overnight for a deeper flavor infusion.
3. Preheat the grill to medium-high heat. Brush the grill grates with cooking oil to prevent the pork belly from sticking.
4. Remove the pork belly from the marinade, allowing any excess to drip off. Save the marinade for basting.
5. Place the pork belly on the grill and cook for approximately 15 minutes per side, until it has a nice char and is cooked through. Regularly baste the pork belly with the reserved marinade for an extra flavor boost.
6. Once cooked, remove the pork belly from the grill and let it rest for a few minutes. This allows the juices to redistribute, ensuring a moist and flavorful dish.
7. Slice the grilled pork belly into serving pieces and serve hot with steamed rice and your favorite dipping sauce. Enjoy the rich, smoky, and savory flavors of this traditional Filipino dish!