WATCH: How To Make Spiced Pork Belly
Liempo strips get tossed in a marinade of aromatic spices before being charred to tender perfection.
Succulent and aromatic, the spices in the marinade not only flavor the pork belly, the crushed pineapple ensures that each liempo strip becomes tender. You'll be surprised that the earthy flavors complement the conflicting sweet and salty flavors that make this roasted pork so delicious. Serve with loads of rice for the best liempo meal experience.
Spiced Pork Belly
Takes 1 hour 35 minutes plus overnight marinating
Makes 4 servings
1 cup canned crushed pineapple
1 tablespoon orange zest
1 tablespoon ground oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 tablespoon garlic, chopped
1/2 tablespoon ground black pepper
1 tablespoon salt
1 1/2 kilos pork belly (liempo), cleaned and sliced into 1/2-inch-thick strips
Combine pineapple, orange zest, oregano, cinnamon, cumin, garlic, pepper, and salt in a medium bowl. In a large bowl, add pork. Pour pineapple mixture over the pork, toss, and marinate in the refrigerator overnight.
Preheat oven to 450 degrees F/230 degrees C.
Drain pork, reserving marinade and removing pineapple bits, and transfer pork onto baking sheets. Roast meat in the oven for 20 minutes on the top rack until browned. Lower heat to 350 degrees F/180 degrees C. Add reserved marinade to the baking dish. Cover with foil. Return to the oven on the middle rack for 50 minutes or until softened and cooked through. Serve while hot.
TIP: If desired, heat a grill and grill the liempo for a more charred and smoked flavor.