Name: Filipino Pork Belly Grill Classic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 kg (2.2 lb) skin-on pork belly, sliced 1/2-inch thick; 1/2 cup soy sauce; 1/4 cup white cane vinegar; 2 tablespoons calamansi juice (or lime juice); 8 cloves garlic, minced; 2 tablespoons brown sugar; 1 teaspoon whole black peppercorns, lightly cracked; 2 bay leaves; 2 tablespoons banana ketchup (optional, for basting); 1/4 cup soy sauce; 2 tablespoons cane vinegar; 2 tablespoons calamansi juice; 4 cloves garlic, finely chopped; 2 red Thai chilies, sliced; 1/2 small white onion, finely chopped

Filipino grilled pork belly is a beloved street-food classic, prized for its crisp charred edges and tender, juicy center. The pork is marinated in a balanced blend of soy sauce, vinegar, calamansi, and garlic, then cooked over hot charcoal for that signature smoky flavor. Served with a sharp, salty dipping sauce and steaming rice, it captures the heart of Filipino cookout culture.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

620 kcalCalories
48 gFat
17 gSaturated Fat
12 gCarbs
0.5 gFiber
7 gSugar
32 gProtein
1450 mgSodium
520 mgPotassium
45 mgCalcium
2.5 mgIron
9 mgVitamin C
18 mcgVitamin A

Ingredients

For the pork belly and marinade

1 kg (2.2 lb) skin-on pork belly, sliced 1/2-inch thick
1/2 cup soy sauce
1/4 cup white cane vinegar
2 tablespoons calamansi juice (or lime juice)
8 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon whole black peppercorns, lightly cracked
2 bay leaves
2 tablespoons banana ketchup (optional, for basting)

For the dipping sauce (sawsawan)

1/4 cup soy sauce
2 tablespoons cane vinegar
2 tablespoons calamansi juice
4 cloves garlic, finely chopped
2 red Thai chilies, sliced
1/2 small white onion, finely chopped

Directions

In a large bowl, whisk together soy sauce, vinegar, calamansi juice, garlic, brown sugar, cracked peppercorns, and bay leaves until the sugar dissolves.
Add the pork belly slices, toss to coat thoroughly, cover, and refrigerate for at least 2 hours or preferably overnight for deeper flavor.
While the grill heats, combine all dipping sauce ingredients in a small bowl; set aside to let the flavors meld.
Prepare a charcoal grill to medium-high heat (about 200–230°C) and oil the grates lightly to prevent sticking.
Place pork belly slices on the grill and cook 6–7 minutes per side, turning occasionally, until edges are deeply charred, fat has rendered, and the internal temperature reaches 71°C.
During the last 2 minutes of grilling, brush each side with banana ketchup for a glossy, slightly sweet finish.
Transfer grilled pork to a platter and let rest for 3–5 minutes so the juices redistribute.
Serve hot with the dipping sauce, steamed jasmine rice, and optional atchara or grilled eggplant on the side.

Cook’s Notes

Marinate the pork overnight for the most pronounced savory-sweet tang; 2 hours is the minimum.
Score the skin side lightly with a sharp knife before marinating to help fat render and create extra crispy edges.
Use cane vinegar (sukang maasim) for the most authentic flavor; white distilled vinegar works in a pinch.
Keep a spray bottle of water nearby while grilling—flare-ups from rendered fat are common.
Serve alongside garlic fried rice (sinangag) and a cold glass of sago't gulaman for a true Filipino pulutan-style meal.