About This Recipe
Ensaladang Liempo is a classic Filipino dish that combines pan-fried and simmered pork belly with fresh vegetables and a tangy calamansi-soy marinade. It works equally well as a main dish or a shared side, and is especially popular at family gatherings and weekend meals. Despite using pork belly, the dish feels light and fresh thanks to the bright citrus, crisp vegetables, and clean heat from chili. The lemon-lime soda in the marinade adds a subtle sweetness and helps tenderize the meat.
Tips:
- Marinate the pork for at least 3 hours — longer is better for deeper flavor.
- Use fresh calamansi juice, not bottled, for the best result.
- Slice the onions thin to avoid a harsh bite.
- Don't overcook the vegetables — you want them to stay crisp.
- Let the pork rest before slicing for better texture.
- Leftovers keep in the fridge for one day; reheat the pork and add fresh vegetables before serving again.
Recipe
Servings: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Marinating Time: 3 hours minimum | Calories: ~1,300 kcal per serving
Ingredients
Pork and Marinade
- 1 kg pork liempo (pork belly)
- 10 pieces calamansi (about 1/2 cup / 120 ml juice)
- 8 cloves garlic, crushed
- 60 ml (1/4 cup) soy sauce / toyo
- 240 ml (1 cup) lemon-lime soda (Sprite)
Fresh Vegetables
- 2 medium tomatoes (kamatis), sliced
- 1 medium red onion (sibuyas), thinly sliced
- 1 medium cucumber (pipino), sliced
- 2–3 labuyo chilies, sliced (optional)
Instructions
- Marinate the pork — Place the pork belly in a bowl. Add calamansi juice, garlic, soy sauce, and soda. Mix well and coat all sides. Cover and refrigerate for at least 3 hours.
- Pan-fry the pork — Remove the pork from the marinade and reserve the liquid. Heat oil in a wide pan over medium heat. Pan-fry the pork belly until both sides are browned. Set aside.
- Simmer until tender — Return the pork to the pan and pour in the reserved marinade. Bring to a boil, then lower the heat and simmer until the pork is tender and the sauce has reduced. The liquid should coat the meat, not flood the pan.
- Slice and assemble — Cut the pork belly into bite-sized pieces. Transfer to a large bowl. Add the tomatoes, onions, and cucumber. Add chili if desired. Toss gently to keep the vegetables crisp.
- Serve warm or at room temperature, with steamed rice or garlic rice.
Nutrition Facts (per serving)
| Serving Size | 300g |
| Calories | 1,300 |
| Total Fat | 105g |
| Saturated Fat | 38g |
| Cholesterol | 130mg |
| Sodium | 980mg |
| Total Carbohydrate | 14g |
| Dietary Fiber | 2g |
| Total Sugars | 9g |
| Protein | 28g |
A boldly flavored, crowd-pleasing Filipino dish that's surprisingly easy to pull together!
From SoYummySoEasy.com
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