Grilled Pork Belly with Garlic & Vinegar
Filipino-style grilled pork belly marinated in garlic, vinegar, and soy, charred until crispy outside and juicy inside. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 645
- Protein
- 48g
Ingredients
- 2 lbs pork belly, skin-on
- 6 whole garlic cloves, minced
- ½ cup white vinegar
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 2 whole calamansi or lime, juiced
Instructions
- 1
Pat pork belly dry. Score the skin in a crosshatch pattern, cutting 1/8 inch deep through the fat layer only.
- 2
Whisk garlic, vinegar, soy sauce, brown sugar, and calamansi juice in a bowl. Rub the marinade all over the pork, working it into the scores.
- 3
Heat a large skillet over medium-high until smoking, about 2 minutes. Place pork skin-side down without moving until skin is crackling and golden brown, 6–8 minutes.
- 4
Flip pork flesh-side down. Pour in any remaining marinade. Sear until edges caramelize and meat is cooked through, about 5–6 minutes.
- 5
Transfer pork to a cutting board and rest for 3 minutes. Scrape pan drippings into a small bowl for serving.
- 6
Slice pork into 1/2-inch-thick pieces. Serve hot with the pan sauce drizzled over the top.
Tools you’ll need
- sharp knife (for scoring)
- large stainless steel or cast iron skillet
- small mixing bowl
- whisk
- cutting board
- tongs
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