Grilled Pork Liempo
The ultimate Filipino drinking table staple: honey-soy glazed pork belly charcoal-grilled to perfection.
The Story
Born from the vibrant streets of the Philippines, this dish is more than just food; it's a social ritual. At the heart of every 'inuman' (drinking session), it serves as the ultimate anchor, balancing the bold spirits in the glass with its own intense, savory profile that demands to be shared among friends.
The cultural significance lies in 'pulutan'—the art of finger foods. This dish represents the evolution of local flavors, where every bite is designed to heighten the communal experience. Whether enjoyed at a rustic outdoor table or a bustling city gastropub, it carries the warmth of Filipino hospitality.
We've brought this specific recipe to Planet Pulutan because it embodies the 'artisanal' spirit of our global search. It's a complex interplay of textures—charred meats meeting glossy, vibrant sauces—perfectly tuned for that moment when the sun goes down and the bottles are opened.
Pro Tip
If pork belly is too heavy, try substituting with grilled firm tofu for a lighter pulutan that still packs the same acidic punch.
Ingredients
- 500g Fresh Pork Belly, diced
- 1 cup Cane Vinegar
- 2 Red Onions, thinly sliced
- 3 pieces Bird's Eye Chili
- 1 thumb Ginger, minced
- Salt and Black Pepper to taste
Method
01
Grill the pork belly over hot coals until the skin is crispy and the meat is cooked through. Let it rest before slicing or dicing.
02
In a large bowl, combine the vinegar, calamansi juice, ginger, and chilis. Whisk gently to incorporate the flavors.
03
Toss the diced pork and sliced onions into the aromatics. Season with salt and pepper. Chill for 15 minutes before serving for maximum flavor depth.
Come sit with us
Share your own versions of this dish and find your next favorite pulutan in our community.