Chie & Ray's Inihaw na Liempo (Filipino-style Grilled Pork Belly)

This is a family favorite, so of course Chie had to find a way to make it CKD-friendly. This low sodium version tastes the exact same!

You'll need...

• 2 lbs boneless pork belly with skin

• 6 tbsp Datu Puti Cane Vinegar

• 1 tbsp garlic powder

• 1/2 tbsp ground black pepper

• Optional:

  • 3 tbsp Coconut Secret coconut aminos

  • 3 tbsp water

  • Filipino spiced vinegar (we get ours pre-made from a Filipino store)

Directions

1. In a large bowl, combine vinegar, garlic powder, and black pepper.

2. Slice pork belly into long strips at your desired thickness (we do about 1/2 inch). Put sliced pork belly in a large resealable bag.

3. Pour the vinegar mixture into the resealable bag. Let the air out and seal. Let marinate in the refrigerator for at least 1 hour.

4. Optional: Right before grilling, mix the Coconut Secret coconut aminos and water in a bowl if you'd like to baste the meat.

5. Fire the grill up. Cook each side for 3 minutes, basting with the Coconut Secret and water mixture if desired. Repeat this process at least 3 times per piece, meaning each side of the pork belly is grilled for a minimum of 9 minutes. It should be a little burnt but thoroughly cooked.

6. Remove the pork belly from the grill and cut with scissors. Let cool.

7. Serve with rice, Filipino spiced vinegar, Coconut Secret, Kalamansi, or anything your heart desires!

Chie's Notes

This dish is best enjoyed outside in the sun with family and friends alongside other traditional Filipino sides, like grilled eggplant and atchara (pickled papaya). We're lucky to live in California and have sunshine for a majority of the year. Save this recipe for the summertime and thank us later!

While we are a #girlboss household, we prefer the boys to do the grilling. Ray and Jacob are grillmaster and grillmaster-in-training, respectively. This is a great recipe to involve the entire family!