Filipino grilled pork belly marinated in a flavorful mixture of soy sauce, calamansi, garlic, pepper, and other spices. Grill over charcoal to achieve that smoky flavor, or cook in the oven or air fryer for a convenient and mess-free option.
Massage pork belly with salt and pepper making sure to coat it all over. This preps the meat for the marinade and helps lock in those flavors.
Combine all ingredients of the marinade in a large bowl. Stir until sugar is dissolved. Do a taste test, adjust the flavor based on your preference–add more soy sauce or calamansi, about 1 tbsp at a time.
Add pork belly strips into the bowl or container with an air-tight lid. Make sure all pieces are completely submerged. Cover the bowl with plastic wrap. Marinate for 4 hours, but best overnight.
Air Fry or Oven
Preheat the air-fryer for 3 minutes at 180C (350F) and the oven for 15 minutes at 200C (400F).
Brush the air fryer basket/baking sheet with oil. Place pork belly strips in a single layer. They should fit snugly. They will shrink when they cook. Cook in batches if making a big batch. Reserve the marinade for basting.
Bake in the preheated oven or air fryer for 15 to 20 minutes until fully cooked. Turn the pork belly slices once halfway throughthe cooking time and baste with the leftover marinade to make it more flavorful. Note: Longer cooking time is needed if using thick slices of pork, around 30 to 35 minutes.
Grill
Preheat grill it over high heat and brush it with oil. When it starts smoking then it’s ready. Reduce the heat to medium heat before adding the pork belly.
Grill the meat until slightly charred but not burnt, about 3 to 4 minutes per side, depending on the thickness. Baste with the marinade every now and then. To check doneness, use a meat thermometer and aim for an internal temperature of 74°C (165°F). You can also cut one piece in the middle to see if it's cooked through.