What Part of Pork is Liempo? A Guide to This Delicious Filipino Cut

Liempo is a beloved cut of pork in Filipino cuisine, starring in classic dishes like Inihaw na Liempo (grilled pork belly) and Lechon Kawali (crispy fried pork belly). But what exactly is liempo, and what part of the pig does it come from?

In this comprehensive guide, we’ll explore everything you need to know about this succulent and flavorful meat Read on to learn about the origins, cut, flavor, and best cooking methods for liempo

Liempo specifically refers to pork belly cuts used in Filipino cooking. It consists of layers of fat and lean meat from the pork belly or side of the pig.

This well-marbled cut is sometimes called “liempo” for short It’s different than the broader Western pork belly cuts that can come from all areas of the pig’s belly

Liempo is usually sliced into thin, rectangular slivers perfect for grilling, frying, and other quick-cooking methods.

While liempo has a strong cultural significance in the Philippines, it does bear similarity to bacon in other parts of the world. However, liempo from the Filipino pork belly has its own distinct fat-to-meat ratio, flavor, and culinary uses that set it apart.

The Origins and History of Liempo

The name “liempo” has linguistic origins in Chinese, where “liempo” or “liyempo” referred specifically to pork belly. However, some argue it may also have Spanish roots.

Regardless of the exact origin of the term, liempo has become an indispensable part of Filipino cuisine and culture. It likely originated in the municipality of Balamban in Cebu, which is renowned for its mouthwatering liempo recipes.

Pork has a long and culturally significant history in the Philippines stretching back thousands of years. Pigs are even represented in ancient constellation patterns used for navigation.

The modern preparation of liempo, Inihaw na Liempo, marinates the meat in garlic, vinegar, salt and pepper before grilling. It’s then dipped in spiced vinegar or soy sauce.

What Makes Liempo So Tasty?

There are a few reasons why liempo is so ridiculously flavorful compared to other cuts of pork:

• The fat content – The high ratio and distribution of fat marbled throughout liempo makes it tender and juicy with a richness that melts in your mouth.

• The marinade – A marinade of soy sauce, citrus juice, garlic, and black pepper brings a tangy, savory depth to the natural pork flavor.

• The vinegar dipping sauce – The acidic vinegar provides the perfect complement to cut through the unctuousness of the fatty pork.

What Part of the Pig Does Liempo Come From?

Liempo comes from the pork belly and side sections of the pig’s abdomen. This area contains a coveted mixture of fatty and lean cuts laid out in beautiful alternating layers.

Compared to other cuts, the belly is the fattiest and most abundantly flavored part of the pig. Less active muscles in this area result in greater marbling and tenderness.

The thin rectangular slivers used for liempo will contain some skin and a balanced cross section of both fat and meat. This ensures you get the porky punch of the belly combined with rendered, succulent fat in each bite.

Choosing the Best Liempo at the Market

When selecting liempo at your local Filipino market, keep these tips in mind:

• Look for a good fat-to-meat ratio – some fat for flavor but not too much
• Decide if you want the skin on or off
• Choose cuts no thicker than 1⁄2 inch for even cooking
• Select fresh, high-quality pork that’s nicely marbled

Following these guidelines will ensure you pick the tastiest liempo for all your cooking needs.

How to Grill Liempo Perfectly

Grilling is one of the most popular ways to prepare liempo. Follow these tips for flawlessly grilled results:

• Marinate the meat for at least 2 hours in soy sauce, citrus, garlic, sugar, and pepper to infuse flavor and moisture.
• Use indirect heat on the cooler side of the grill to prevent flare-ups from the fat.
• Grill over low heat around 300-350°F for 30-40 minutes per side so the fat renders slowly.
• Baste frequently with the marinade during grilling for added flavor and moisture.
• Let the grilled liempo rest for 10 minutes before slicing to allow the juices to redistribute.

Grilling liempo low and slow is the key to achieving a nicely charred exterior while keeping the inside tender and juicy.

More Delicious Ways to Cook Liempo

While grilled liempo is a Filipino favorite, there are many other tasty ways to prepare this cut:

• Adobo Liempo – Simmered in soy sauce, vinegar, garlic, peppercorn and bay leaves
• Slow Cooked Liempo – Seasoned with herbs and spices then slowly braised for 6-8 hours
• Liempo Bicol Express – Sauteed then cooked in coconut milk and chili peppers
• Liempo Sinigang – Simmered in a tamarind broth with vegetables
• Crispy Liempo – Deep fried until the skin is perfectly crispy

Feel free to get creative with marinades, spices, and cooking techniques to discover your favorite way to indulge in liempo!

Regional Variations to Try

Liempo holds a special place in the cuisines of different Filipino regions:

• Cebu – Famous for “sinuglaw”, liempo grilled with tuna kinilaw
• Bacolod – Known for “inasal na liempo”, marinated then grilled liempo
• Balamban – This Cebu municipality claims to be the original home of liempo
• Pampanga – Liempo is used in sisig, a classic Kapampangan dish

When traveling around the Philippines, look for liempo dishes that showcase regional flavors and traditions.

Liempo vs. Pork Belly

While liempo is sometimes confused with plain pork belly, there are a few important differences:

• The cut – Liempo is a specific Filipino belly cut, while pork belly is a broader Western term
• Use – Liempo is tailored to quick cooking like grilling and frying vs. pork belly’s versatility
• Flavor – Liempo is celebrated in Filipino cuisine, while pork belly is more widely used
• Fat ratio – Liempo has a balanced fat-to-meat ratio perfect for grilling

Liempo is a little slice of heaven for pork lovers. This Filipino take on pork belly combines melt-in-your-mouth fat with succulent meat flavor.

From its likely origins in Cebu to the vinegar dipping sauces, liempo is an iconic component of Filipino cuisine. Understanding exactly what cut it comes from and how to choose, cook, and season it properly will allow you to enjoy this delicious meat in all its glory.

So next time you come across a sizzling plate of Inihaw na Liempo, take a moment to appreciate all the savory secrets behind this sensational Filipino dish. Your tastebuds will thank you!