INIHAW (Pinoy Bbq/Grill)

Inihaw na Baboy at Balat © BUSOG! SARAP! 2010



Kulinarya’s theme for the month of June 2010 is  INIHAW (Pinoy Bbq/Grill).



Pinoy BBQ/GRILL is an everyday affair in the Philippines.  During parties, Pork Bbq Sticks is a must on the table, like Pancit (Noodles) and if we move outdoors in the Philippines… we are talking serious Pinoy BBQ/GRILL on offer as street foods.  You will see the IUD (Marinated Chicken Intestine), ISAW NANG BABOY (Marinated Pork Intestine), HELMET (Marinated Chicken Head), BALAT (Pork Skin), ADIDAS (Marinated Chicken Feet), BETAMAX (Steamed Cubes of Pork Blood), WALKMAN (Pig’s Ears), PORK BBQ STICKS and DRIED SQUID….. and yes! I confess that I eat most of them, yum! yum! yum!

Filipinos have special BBQ/GRILL dishes too…..there’s LECHON (Roasted Whole Pig), CHICKEN INASAL, LECHON MANOK (Charcoal Chicken), INIHAW NA LIEMPO (Pork Belly), INAHAW NA BANGUS (Milkfish Stuffed with Onions and Tomatoes) and lets not forget the simple ones…. INIHAW NA SAGING NA SABA (Grilled Saba Bananas~Skewered or Roasted with the Skin Intact) and INIHAW NA MAIS (Grilled Sweet Corn on the Cob).    Sorry, if I missed some favourites just leave it in the comment section, so I can think about them and drool in my dreams :)

 Bbq bucket © BUSOG! SARAP! 2010

Here’s my cute portable Charcoal Bbq Bucket….  I’ve purchased this last year from Pillow Talk in their “Sale” Section for AUD$29.00.  I love it so much that I never leave it outside and always give it a good clean every time I use it.  I have put a 1/2 brick on the bottom for the charcoal holder to seat on, to make sure that the heat is close enough to cook my grilled stuff because if your charcoal is too low, the meat takes longer to brown and it tends to dry up.

I’ve just recently recovered from my Barrio Fiesta Adventure, and yes….. it took me more than a week, LOL!  The TRIBE ate fast food last week most of the time as I was soooo over at cooking after that event.  Been reading other members Kulinarya June post and I felt so guilty not joining in the fun, that last Monday morning, I defrosted my sliced pork belly and eyed the frozen leftover skewered pork skin from Barrio Fiesta.  Mr. H didn’t bother to finish cooking them all…. too tired I think from all the running around during the day.  So here’s my late Kulinarya Post on Pinoy Bbq/Grill.


 Busog! Sarap! INIHAW NA LIEMPO (Pinoy Bbq Pork)


1 kg pork belly

2 big cloves garlic, crushed

1/2 tbspn brown sugar

1/4 cup white vinegar

1/4 cup soy sauce

pinch of coarse ground pepper

*used AUS Measuring Cups & Spoons

 Marinated Pork and Skewered Balat © BUSOG! SARAP! 2010



Pork Inihaw Step1 © BUSOG! SARAP! 2010

~  Cut the pork belly into thin slices (1/2 cm in thickness).  In a small jug or bowl, combine the last 5 ingredients together and stir till sugar is dissolved.

Pork Inihaw Step2 © BUSOG! SARAP! 2010

~  Pour the marinade over the pork slices and using your hands, massage the marinade into your meat making sure it is well coated.

 Pork Inihaw Step3 © BUSOG! SARAP! 2010

~  Refrigerate for 2 hours or overnight before cooking.  Once the marinating time is done, take out the meat and place the marinade juice in a small container.  Add about a tbspn of cooking oil  and a dash of ketchup into the marinade juice, mix it all up. This will be used as the basting sauce.

Pork Inihaw Step4 © BUSOG! SARAP! 2010

~  Make sure your bbq contraption is all set up and the coals are all lighted up.  Dip each pork slice into the basting sauce before arranging them flat on the grilling rack.

Pork Inihaw Step5 © BUSOG! SARAP! 2010

~  Baste with the sauce once in awhile.  Turn the pork slices every now and then for even cooking.  Grill the meat until dark golden caramelize/brown but not burnt.

Inihaw na Balat Step6 © BUSOG! SARAP! 2010

~  Coat the skewered pork skins with the basting sauce before grilling.  Cook over charcoals until soft and have golden crispy bits all over. 



  • When I prepped my pork skins, I filleted out the fat and leave just the skin.  I boiled the pork skins in water, peppercorns, salt and bay leaf for about 1 1/2 hours.  Drain and let it cool in room temperature, I lay the skins flat between sheets of cling wrap and let it firm up in the fridge.  I then cut them up into rectangle shapes and skewer about 5 pieces in a 7 inch bamboo stick (ps. discharge the cling wrap sheets!).  You can freeze them skewered already and will separate from each other when you tap the container firmly on your kitchen bench.  You can grill them straight from the freezer.
  • A squeeze of calamansi or lemon (1/4) will give an extra zing to your basting sauce.

 Inihaw na Baboy © BUSOG! SARAP! 2010PINOY BBQ PORK BELLY (Inihaw na Liempo)

Inihaw na Balat nang Baboy © BUSOG! SARAP! 2010GRILLED SKEWERED PORK SKINS (Inihaw na Balat nang Baboy)


  1. OMG look at that pork skin. YUMMM. I am so hungry now.

  2. OOhhhhhhhhh wow!! I have a confession to make, I like the inihaw na liempo but I'm drooling over the pork fat!!!

  3. @Kath & Dahlia ~ I know! Pork Skin is so Yummy...I like mine soaked in sauce with lots of bits of chopped onions:)

  4. donuts4ever24.6.10!!!! look at that pork fat! thank goodness my husband is not around when i opened this site hahaha he'd probbly go." oh no, you are not thinking of cooking that are you" (he's a health freak)haha i will definitely try this one!! will be amazed kung di ko to lutuin bago matapos ang week nato ahaha nagugutom nko tuloy lolll thank you cusinera!!!!

  5. hmmn.that looks so yummy, I love inihaw na liempo esp with lots of rice, tomatoes on the side and ice cold coke..sarap! :)

  6. I love anything grilled... :D I prefer it than deep-fried stuff. I just dont eat the skin/ fat. Haha.

  7. @donuts4ever ~ Looks so yummy ano? Why something that taste so good are mostly bad for is so unfair...LOL!

    @Olive ~ I do agree with the rice, tomatoes and the coke, totally a complete meal:)

    @u8mypinkcookies ~ Anything that is grilled and skewered in bamboo sticks are my favs! I admire skin/fat, wish I have the willpower to resist;)

  8. OMG! I love bbq'd pork skins!

  9. A-Ha! why didn't i think of parboiling the skin first=;) I'm so doing the porkskin bbq next. W/ regards to the porkbelly, I bbq thinly slice porkbelly, the skin ends up chewy all the time. Your bbq looks delicious!

  10. Wow this is what you came up with last minute - very impressive!! You got the best cuts for BBQ in here. I also like that you listed all the things we inihaw: we Pinoys sure have a way with words (Betamax & Helmet LOL)

  11. Wonderful detailed step by step and looks yummy! A little fatty - but, hey - that is why it is sooooo good, right? That is what my husband would say!

  12. Hey that's a nice grill! I don't have a bbq as I don't tend to grill alot but having a small grill like this would just be perfect!

  13. @cusinera: Haha I don't know why, but I never liked the taste! Even the skin of fried chicken, I don't like it :P

  14. that is awesome! i will try those two items and add gizzards, sausage/hotdog, and chicken legs

  15. I love your blog! I'm going to try your marinade as soon as I pick up some Pork Belly...LOL. I just started a cooking group in my area but since we are multi-racial, our focus is on cuisines from around the world. I did bring up the idea of blogging about our meetings when I came across your blog. Love it!

  16. @Roland ~ I haven't cooked gizzards yet in the Bbq..will try that next time:)

    @SARAPLICOUS ~ You should blog ur meetings, anything about food, I love to read:) Thanks for visiting:)

  17. Whoa, liempo is one of my faves! Love all the fat on a stick. :)

  18. Anonymous13.8.11

    ohhhhhhhhhhhhhh!!!!!mouth watering naman ang bbq na liempo at balat ng baboy.....kagutom na....gayahin ko e2.napanuod ko sa active tv ang sarap pinoy, un binuksan ko fb nakita ko e2ng cusinera busog sarap, eh tamang tama nde pa ako nag-aalmusal ay takam na takam ako ay..... BUSOG...SARAP


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