LIEMPO INIHAW CUT (Pork Belly Liempo Inihaw / BBQ Cut) - approx. 500g

• Approx. 450-500g
• Pork Belly (Inihaw Cut)
• Vacuum Sealed

Delivered within 48hrs upon receipt of order.
Shipped by seller's in-house rider.
Assured cut in a state of the art, clean, sanitized facility.

Our Pork Belly Liempo (Inihaw Cut) is custom-cut specifically for authentic Philippine barbecue lovers.

Unlike supermarket pork belly that is cut too thin and curls up dry, our liempo is sliced to a generous ~0.75 to 1-inch thickness. Featuring the perfect, balanced striation of lean pork meat and sweet natural fat, each slab stays intensely juicy on the inside while building that legendary crispy, charred bark on the outside.

Product Highlights:

• Cut: Pork Belly / Liempo (Uniform Inihaw Cut)
• Thickness: ~0.75 to 1 inch thick (prevents drying out over open fire)
• Weight: Approx. 500g slab packs
• Quality: Cleanly trimmed and fresh-frozen; guaranteed zero sour boar taint
• Packaging: Vacuum-sealed to lock in natural moisture and protect against freezer burn
• Cooking Versatility: The gold standard for Charcoal Inihaw, Pan-Fried Liempo, Air-Fryer Crispy Pork Belly, or Lechon Kawali
• Delivery: Dispatched in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.

How to Make the Ultimate Inihaw na Liempo

The secret to tender, deeply flavored inihaw is a balanced citrus-soy marinade and continuous basting over medium charcoal heat.

Step 1: The Classic 4-Hour Marinade

In a bowl, combine:

• 1/2 cup naturally brewed soy sauce
• 1/4 cup fresh calamansi juice
• 1/4 cup banana ketchup (for that iconic Filipino red-gold sheen and sweetness)
• 6 cloves crushed native garlic
• 1 tbsp brown sugar & 1 tsp freshly cracked black pepper

Submerge the liempo slabs and refrigerate for at least 4 hours (or overnight).

Step 2: The Grill Technique

1. Two-Zone Fire: Prepare your charcoal grill. Create a direct heat zone (hot coals) and an indirect heat zone (no coals).
2. Save the Baste: Pour the leftover marinade into a small saucepan with 1 tbsp cooking oil and simmer for 3 minutes to create your basting glaze.
3. Sear & Cook: Lay the liempo slabs on the grill over medium direct heat. Grill for 4 to 5 minutes per side until beautiful char marks form.
4. Baste: Brush generously with the cooked marinade glaze during the final 3 minutes of grilling.
5. Rest & Chop: Rest for 5 minutes, chop into bite-sized strips, and serve piping hot with spicy vinegar dipping sauce (spiced sinamak), steamed rice, and atchara!

Air-Fryer Friendly (No Smoke, 100% Crisp)

In a rush on a weeknight? Season your thawed liempo slabs with sea salt, garlic powder, and black pepper. Air-fry at 380°F (195°C) for 15 minutes, flip, and air-fry for another 10 minutes at 400°F (200°C) for blistered, crackling crispy pork belly with zero mess!

Nutrition Highlights

Serving Size: 100g Cooked Pork Belly Liempo

Frequently Asked Questions (FAQ)

What makes your Liempo cut better for inihaw than supermarket pork?

Most commercial supermarkets slice liempo mechanically into thin 0.3-inch strips that lose all their moisture the second they hit charcoal. Butcher's Secrets Liempo is precision-cut to a generous ~0.75 to 1-inch thickness, guaranteeing that the fat renders slowly, the meat stays tender and succulent, and the slab never curls up dry.

Can I use this cut for Lechon Kawali or Crispy Bagnet?

Yes, absolutely! Because of its thick, uniform layering, it boils and deep-fries (or air-fries) with incredible consistency, yielding shatteringly crispy skin and fork-tender meat.

How is this packaged for delivery?

Each slab is cleanly trimmed, vacuum-sealed, and fresh-frozen to guarantee zero contamination, zero foul odor, and absolute freshness right to your doorstep across Metro Manila.