Inihaw na Liempo is a mouthwatering Filipino grilled pork belly dish that perfectly captures the essence of Filipino barbecue. The name literally translates to "grilled pork belly," with "inihaw" meaning grilled and "liempo" referring to pork belly. The dish features succulent slices of pork belly marinated in a sweet-savory sauce, then grilled to charred perfection while being lovingly basted with the remaining marinade.

The art of grilling meat over open flames has been part of Filipino cooking since pre-colonial times, but the marinade used in Inihaw na Liempo reflects various cultural influences. The combination of soy sauce shows Chinese influence, while the use of banana ketchup is a uniquely Filipino innovation that emerged during World War II as a substitute for tomato ketchup.

The secret to perfect Inihaw na Liempo lies in its marinade and grilling technique. The pork is marinated in a mixture of soy sauce, calamansi juice (a local citrus), garlic, pepper, and banana ketchup for at least 4 hours, though overnight marination is preferred for deeper flavor penetration. During grilling, the meat is carefully basted with the marinade, creating a glossy, caramelized exterior while maintaining juicy tenderness inside.

While the basic recipe is beloved, many Filipino families have their own variations. Some add lemongrass or ginger to the marinade, while others might include sprite or 7-up for extra tenderizing. Some cooks prefer a spicier version by adding chopped chilies to the marinade, while others might make it sweeter with a touch of honey or brown sugar.

In Filipino dining culture, Inihaw na Liempo is often served at casual gatherings, beach outings, or weekend family barbecues. It's typically accompanied by a spicy vinegar dipping sauce and served with rice. Some prefer to wrap it in fresh lettuce leaves with raw garlic and spicy vinegar, creating a delicious contrast of flavors and textures.

While undeniably delicious, Inihaw na Liempo should be enjoyed in moderation as pork belly is high in saturated fat. A typical serving contains approximately 350-400 calories. The marinade also makes it high in sodium, so those watching their salt intake should be mindful. To make it healthier, you can trim excess fat before cooking, or opt for leaner cuts of pork. Despite these considerations, when enjoyed as part of a balanced diet, this dish remains one of the most satisfying examples of Filipino barbecue cuisine.