Garlic and Vinegar Braised Pork Belly with Bay Leaves

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork belly slowly braised in a tangy garlic and vinegar sauce infused with bay leaves and black peppercorns, perfect with steamed rice. This Filipino-inspired pork recipe, ready in about 85 minutes, pairs pork belly, cut into 1-inch cubes, white vinegar, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 70 min Serves 4 Filipino cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large heavy-bottom pot over medium heat. Add 2 pounds cubed pork belly and brown evenly on all sides for about 8 minutes.
  2. Step 2: Add 8 crushed garlic cloves to the pot and sauté for 1 minute until aromatic but not burned.
  3. Step 3: Pour in 1/2 cup white vinegar (do not stir), 1 cup water, and 1/3 cup soy sauce. Add 1 teaspoon whole black peppercorns, 3 bay leaves, and 1 tablespoon brown sugar.
  4. Step 4: Bring to a boil uncovered, then reduce heat to low and simmer, covered, for 1 hour or until the pork is tender.
  5. Step 5: Remove the lid and increase heat to medium-high. Cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens and coats the pork.
  6. Step 6: Season with salt to taste. Serve hot with steamed jasmine rice or garlic fried rice.

Frequently asked questions

How long does Garlic and Vinegar Braised Pork Belly with Bay Leaves take to make?

Total time is about 85 minutes (15 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic and Vinegar Braised Pork Belly with Bay Leaves?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white vinegar from drying out.

Can I substitute ingredients in Garlic and Vinegar Braised Pork Belly with Bay Leaves?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic and Vinegar Braised Pork Belly with Bay Leaves for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Garlic and Vinegar Braised Pork Belly with Bay Leaves?

Filipino pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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