Ginger-Scallion Crispy Pork Belly with Charred Scallions
Crispy pork belly glazed with a vibrant ginger-scallion sauce, finished with charred scallions for a perfect balance of umami and freshness. This asian-inspired asian (gluten-free) ready in about 35 minutes pairs pork belly, finely minced fresh ginger, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 1 lb pork belly
- 1/4 cup, finely minced fresh ginger
- 1/2 cup, thinly sliced (white and light green parts) green onions
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1/2 tsp coarse sea salt
- 2 tbsp neutral oil
Instructions
- Step 1: Pat the pork belly dry with paper towels and season evenly with 1/2 tsp coarse sea salt. Heat 2 tbsp neutral oil in a large skillet over medium-high heat until shimmering, then add the pork belly in a single layer and sear for 4-5 minutes per side until golden brown and crisp.
- Step 2: Reduce heat to medium, add 1/4 cup finely minced fresh ginger and 1/2 cup thinly sliced green onions (white parts), and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 3: Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar, then simmer for 2 minutes until the sauce thickens slightly and coats the pork belly evenly.
- Step 4: Drizzle with 1 tsp sesame oil and transfer to a plate. Garnish with remaining green onions (dark green parts, sliced diagonally) and serve immediately while crispy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Scallion Crispy Pork Belly with Charred Scallions take to make?
Total time is about 35 minutes (15 min prep + 20 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 Ginger-Scallion Crispy Pork Belly with Charred Scallions?
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 pork belly from drying out.
Can I substitute ingredients in Ginger-Scallion Crispy Pork Belly with Charred Scallions?
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 Ginger-Scallion Crispy Pork Belly with Charred Scallions 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.
Is Ginger-Scallion Crispy Pork Belly with Charred Scallions gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Love how the Asian come through in every bite.
- ★★★★★
Used half the salt and it was still plenty flavorful.
