Grilled Cebu-Style Lechon Belly with Liver Sauce
Succulent pork belly marinated and grilled Filipino-style, served with a rich and tangy liver-based dipping sauce. This Filipino-inspired pork recipe, ready in about 50 minutes, pairs pork belly slab, soy sauce, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs pork belly slab
- 1/4 cup soy sauce
- 5 cloves garlic cloves
- 1 tsp black pepper
- 1 tsp salt
- 1 cup water
- 1/2 cup liver spread (pork or chicken)
- 2 tbsp vinegar
- 1 tbsp brown sugar
- 2 tbsp chopped green onions
- 1 tbsp chopped fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Mince 5 garlic cloves. In a large bowl, combine 1/4 cup soy sauce, minced garlic, 1 tsp black pepper, and 1 tsp salt. Add 2 lbs pork belly slab and marinate for at least 2 hours in the refrigerator.
- Step 2: Preheat grill to medium-high heat (about 375°F). Remove pork belly from marinade and pat dry. Grill pork belly for 25-30 minutes, turning every 5 minutes, until skin is crispy and meat is cooked through.
- Step 3: Meanwhile, prepare the liver sauce by whisking together 1/2 cup liver spread, 2 tbsp vinegar, 1 tbsp brown sugar, and 1 cup water in a small saucepan. Heat over medium heat and simmer for 5 minutes until sauce thickens slightly.
- Step 4: Remove from heat and stir in 2 tbsp chopped green onions and 1 tbsp chopped fresh cilantro.
- Step 5: Slice grilled pork belly into bite-sized pieces and serve hot with the liver dipping sauce on the side.
Frequently asked questions
How long does Grilled Cebu-Style Lechon Belly with Liver Sauce take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Cebu-Style Lechon Belly with Liver Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork belly slab from drying out.
Can I substitute ingredients in Grilled Cebu-Style Lechon Belly with Liver Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Cebu-Style Lechon Belly with Liver Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Cebu-Style Lechon Belly with Liver Sauce?
Filipino pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
