Inihaw na Baboy (Grilled Pork Belly)



I pack of pork belly (usually three strips come to a pack)

Bay leaves (4-5)

Garlic powder (about 1 tablespoon) or Fresh Garlic, finely chopped. I prefer the latter but, in a pinch, the garlic powder does a nice job.

Ground pepper (approx. 1 tablespoon)

I can of Coca-Cola or Kalamansi Soda

Soy sauce and/or Knorr Seasoning Sauce (mixed with the soda, enough for the strips of pork belly to be submerged)


1. Combine all the ingredients, minus the pork belly, in a Tupperware container or Pyrex dish. Stir it to make sure all the flavours blend

2. Add the pork bellies, making sure they’re submerged. DO NOT slice the pork belly*. You can let this sit for a few hours and it’ll be ready for grilling but I like to leave it overnight in the refrigerator. If you do that, make sure its covered so it doesn’t dry out.

3. When ready to grill – which you can do in a barbeque pit, outdoor grill, or the broiler pan of your indoor oven – cook each side for approximately 8 or 9 minutes (could be less or more, depending on the proximity of the pork to the flame and/or the strength of the cooker you’re using). Bottom line: make sure the pork is cooked thoroughly and that there is a nice browning on the outside.

4. Once the pork is cooked, slice each strip into 1/2″ pieces.

5. Serve with white or Filipino garlic rice, laing (stewed banana leaves in coconut milk). As a condiment, you can use Mang Tomas dipping sauce and/or suka (white vinegar), with or without diced red pepper.

Garlic rice, inihaw na baboy and a scoop of laing

Garlic rice, inihaw na baboy and a scoop of laing


* Do NOT slice the pork belly until after marinating it and, for me, after cooking. For my taste, this is the best process for the following reasons: 1. Cutting the bellies before marinating it can lead to the pork getting overwhelmed by the marinade. When eating it, you should get a taste of the marinade while still being able to taste the meat. 2. Cooking the baboy when it’s already sliced can lead to the pork becoming dry.

One thought on “Inihaw na Baboy (Grilled Pork Belly)

  1. Pingback: Filipino Food | panlasa

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