Pan-Seared Garlic Butter Liempo (Pork Belly)

You can’t cheat inihaw na liempo on the stovetop. While a hot pan can give your meat a good sear and a delicious crust, it can never get hot enough to achieve that intense, caramelized sear from an outdoor grill. Nor can it replicate the smoky flavor that only real, burning charcoal can provide.

So what do you do if you have liempo on the menu, but no grill to make inihaw with? Try treating it like a steak. Season your liempo liberally with salt and pepper, plus extra rosemary for depth. Get your pan screaming hot. Sear the liempo until a brown crust forms. Whip up a rich garlic butter pan sauce to finish—basting helps deepen the crust around your liempo. An extra squeeze of lemon brings freshness while balancing the rich sauce.