Crispy Pork Belly with Garlic & Vinegar
Filipino-style pork belly seared until the skin crisps, then finished with a tangy garlic-vinegar pan sauce. The weeknight version of lechon—no whole-pig roast required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 620
- Protein
- 42g
Ingredients
- 1.5 lb pork belly, skin-on, cut into 2-inch chunks
- 6 cloves garlic, minced
- ⅓ cup white vinegar
- 2 tbsp soy sauce
- 2 whole bay leaves
- ½ tsp black pepper
Instructions
- 1
Pat the pork belly dry with paper towels. Season generously with salt and black pepper on all sides.
- 2
Heat a large skillet over medium-high until very hot, about 90 seconds. Place pork skin-side down without moving.
- 3
Sear 4 minutes until skin is golden and crispy. Flip and sear the other side 3 minutes until edges brown.
- 4
Push pork to the side. Add minced garlic to the center of the pan and stir 30 seconds until fragrant.
- 5
Pour in vinegar and soy sauce. Add bay leaves. Simmer 4 minutes, turning pork once, until sauce reduces slightly.
- 6
Serve hot over rice with the pan sauce spooned over top.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- paper towels
- wooden spoon or spatula
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