Low Sodium BBQ Liempo
Elevate your barbecue game with this flavorful and heart-conscious take on a Filipino classic—Low Sodium BBQ Liempo. Featuring tender pork belly marinated in a rich blend of minced garlic, paprika, honey, apple cider vinegar, and low sodium soy sauce, this recipe strikes the perfect balance between smoky, tangy, and subtly sweet flavors. The inclusion of lemon juice and optional liquid smoke adds a zesty, grilled depth while keeping the sodium content in check. Ideal for health-conscious foodies and barbecue enthusiasts alike, this recipe delivers juicy, char-kissed pork belly in just 30 minutes of cooking time following an aromatic marinade. Serve hot with crisp steamed vegetables or a vibrant salad for a wholesome, satisfying meal that’s perfect for sharing. Search no further for a healthier spin on a crowd-favorite BBQ dish!
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Recipe Information
Ingredients
- 1 kilogram Pork belly (liempo)
- 4 cloves Garlic, minced
- 1 teaspoon Black pepper
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 2 tablespoons Honey
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Liquid smoke (optional)
- 0.5 teaspoon Ground cumin
- 3 tablespoons Low sodium soy sauce
Instructions
Begin by preparing the pork belly. Rinse the pork under cold water and pat dry with paper towels. Slice into roughly 1-inch thick pieces.
In a bowl, combine the minced garlic, black pepper, onion powder, paprika, honey, apple cider vinegar, lemon juice, olive oil, liquid smoke (if using), ground cumin, and low sodium soy sauce. Mix well to create the marinade.
Place the pork belly slices in a large resealable plastic bag or a large shallow dish. Pour the marinade over the pork, ensuring that each piece is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
When ready to cook, preheat your grill to medium-high heat.
Remove the pork from the marinade and let any excess marinade drip off. Discard the leftover marinade.
Place the pork belly slices on the grill. Cook for about 15 minutes, turning occasionally, until the pork is well charred and cooked through with an internal temperature of 145°F (63°C).
Remove the pork from the grill and allow it to rest for a few minutes.
Slice the pork into bite-sized pieces and serve hot. Pair with steamed vegetables or a fresh salad for a complete meal.
Nutrition Facts
Calories |
5642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 558.9 g | 717% | |
| Saturated Fat | 194.5 g | 972% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 2480 mg | 108% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 35.9 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1687 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
