Paleo BBQ Liempo
Savor the bold, smoky flavors of Paleo BBQ Liempo, a healthier twist on the classic Filipino grilled pork belly dish. This recipe combines tender, succulent pork belly with a vibrant marinade of coconut aminos, apple cider vinegar, and freshly squeezed lime juice, sweetened naturally with honey and infused with aromatic spices like smoked paprika, cumin, and coriander. Perfectly grilled to achieve a mouthwatering char and juicy texture, this recipe is both Paleo-friendly and gluten-free, making it ideal for those seeking a flavorful, no-compromise barbecue experience. Pair this irresistible dish with grilled vegetables or a crisp garden salad for a wholesome yet indulgent meal that’s sure to impress at your next cookout!
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Recipe Information
Ingredients
- 2 pounds pork belly
- 0.25 cup coconut aminos
- 0.25 cup apple cider vinegar
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 1 teaspoon sea salt
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
Instructions
In a medium-sized mixing bowl, combine coconut aminos, apple cider vinegar, lime juice, honey, garlic powder, onion powder, paprika, smoked paprika, black pepper, sea salt, ground cumin, and ground coriander. Whisk together until well-incorporated to form the marinade.
Place the pork belly slices in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork belly, ensuring all pieces are coated evenly. Seal the bag or cover the dish, and marinate the pork for at least 2 hours in the refrigerator, ideally overnight, for best flavor.
Preheat your grill to medium-high heat, about 375°F (190°C).
Once heated, carefully oil the grill grates to prevent sticking. Remove the pork belly from the marinade, allowing excess marinade to drip off.
Place the pork belly on the grill and cook for approximately 15-20 minutes per side, or until a nice char and grill marks develop. The internal temperature of the pork should reach 145°F (63°C).
Remove the pork belly from the grill and allow it to rest for about 5 minutes before slicing.
Serve the Paleo BBQ Liempo hot, alongside your favorite Paleo-friendly side dishes like grilled vegetables or a fresh garden salad.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 12.0 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 359 mg | 8% | |
*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.
