Sticky Hoisin Liempo (Pork Belly)

Photo by Joey de Larrazabal-Blanco

Preparation time: 5 minutes, plus 30 minutes-1 hour marinating time

Cooking time: 10-15 minutes

Serving Size: 2-3 people

For those of you who live in an apartment, grilling is sadly not an option.  This recipe is a great alternative—the liempo is marinated and then pan-fried and basted in a sweet-savory sauce. On the other hand, you could also pop these over coals in an outdoor grill if you're in that kind of mood!


  • 500 grams grill-cut pork belly (liempo), about 1-cm in thickness, cut into 2-inch lengths
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons sugar
  • Vegetable oil for frying
  • A couple of sprigs cilantro (wansoy) and green onions/chives for garnish


  1. In a bowl, mix together the soy sauce, hoisin, and sugar.
  2. In a pyrex dish, or any dish that you can place in the fridge, lay the liempo (pork belly) in one layer and pat dry with paper towels.
  3. Pour half the hoisin mixture on the liempo. Turn the liempo in the marinade making sure all pieces are evenly coated. Marinade for 30 minutes to 1 hour. Keep the other half of the hoisin mixture for basting later.
  4. Heat a skillet over medium high heat. Add enough vegetable oil so a thin layer coats the bottom of the pan. When the oil is hot, add the liempo pieces in one layer.  Do not overcrowd the pan. Do this in batches if necessary. Fry on one side for about 3-4 minutes and then flip. Baste the cooked side with the reserved hoisin mixture.  Cook for about 2-3 minutes more or until just cooked through. Flip again and baste the newly cooked side with more reserved hoisin mixture. Remove from pan and repeat with the remaining liempo.
  5. Arrange the liempo on a serving dish and sprinkle with chopped green onions and cilantro for garnish.
  6. For more recipes, visit Joey de Larrazabal-Blanco's blog at

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