Filipino Grilled Pork Belly

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Filipino-style grilled pork belly slices are marinated in a tangy calamansi and soy sauce mixture, then charred over hot charcoal until the fat renders and the edges turn crispy. The meat stays juicy inside while picking up smoky grill flavor. It is traditionally served with a soy-citrus dipping sauce and steamed rice for a casual family feast.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 52 gFat
• 18 gSaturated Fat
• 8 gCarbs
• 0 gFiber
• 5 gSugar
• 28 gProtein
• 1100 mgSodium
• 380 mgPotassium
• 30 mgCalcium
• 2 mgIron
• 8 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the marinade and pork

• 1.5 lbs pork belly, sliced about 1/2 inch thick
• 1/4 cup soy sauce
• 1/4 cup freshly squeezed calamansi juice
• 3 tbsp white cane vinegar
• 1 whole head garlic, peeled and minced
• 2 tbsp brown sugar
• 1 tsp coarsely ground black pepper
• 1/2 cup lemon-lime soda, such as Sprite
• 2 tbsp banana ketchup
• 1 small white onion, finely chopped
• 2 tbsp cooking oil, for basting

Pork bellySoy sauceCalamansi juiceWhite cane vinegarMinced garlicBrown sugarCoarsely ground black pepperLemon-lime sodaBanana ketchupFinely chopped white onionCooking oil

For the toyomansi dipping sauce

• 1/4 cup soy sauce
• 3 tbsp calamansi juice
• 3 cloves garlic, minced
• 1 small red chili, finely sliced
• 1 tsp granulated sugar

Soy sauce (dipping)Calamansi juice (dipping)Minced garlic (dipping)Sliced red bird's-eye chiliGranulated sugar

Directions

1. In a large non-reactive bowl, whisk together soy sauce, calamansi juice, vinegar, garlic, brown sugar, pepper, soda, banana ketchup, and onion until the sugar dissolves.
2. Add the pork belly slices and toss to coat thoroughly. Cover and refrigerate for 2 to 4 hours, turning once halfway through so the flavors penetrate evenly.
3. Meanwhile, combine all the dipping sauce ingredients in a small bowl; stir until the sugar dissolves and set aside to let the flavors meld.
4. Light a charcoal grill and let the coals burn down to medium-high with a light gray ash; the grill should be hot enough that you can hold your hand 4 inches above it for only 3 seconds.
5. Remove the pork from the marinade and pat each piece lightly with paper towels so the surface sears rather than steams.
6. Lay the pork belly slices directly over the hottest part of the grill. Cook for 4 to 5 minutes per side, turning once, until deep grill marks appear and the fat has rendered and crisped.
7. Baste the slices lightly with cooking oil during the last 2 minutes of grilling for extra gloss and char.
8. Transfer the grilled pork to a platter, loosely tent with foil, and let rest for 3 minutes so the juices redistribute.
9. Slice each piece into 1-inch strips and serve immediately with the toyomansi dipping sauce and steamed jasmine rice.

Cook’s Notes

• Score the fat cap lightly in a crosshatch pattern before marinating for extra crispness and better flavor penetration.
• Do not marinate longer than 6 hours; the acidic calamansi and vinegar can turn the meat mushy beyond that point.
• Place a sheet of banana leaf on the grill grates for the final minute of cooking to add a subtle aroma without burning.
• Keep a squirt bottle of water nearby to tame flare-ups from the dripping pork fat.
• Serve with atsara (pickled green papaya) for a bright, tangy counterpoint to the rich pork.

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