Grilled Pork Belly with Black Vinegar and Charred Scallions

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A savory-sweet glaze of black vinegar and soy caramelizes on tender pork belly, served with smoky charred scallions for a modern take on a classic Taiwanese dish. This Asian recipe, ready in about 50 minutes, pairs Pork belly, Black vinegar, Soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, 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

• 12 oz Pork belly
• 3 tbsp Black vinegar
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 2 cloves, minced Garlic
• 4, cut into 2-inch pieces Scallions
• 1 tbsp Olive oil

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, combine 3 tbsp black vinegar, 2 tbsp soy sauce, 1 tbsp sugar, and 2 minced garlic cloves. Whisk until sugar dissolves. Brush 1.5 tbsp of the mixture over the 12 oz pork belly, then rest at room temperature for 30 minutes.
2. Step 2: Preheat a grill or grill pan over medium-high heat. Brush with 1 tbsp olive oil. Place pork belly skin-side down and cook for 5-7 minutes until skin is golden and crisp. Flip and cook for 5-7 minutes until internal temperature reaches 145°F (63°C).
3. Step 3: While pork cooks, place 4 scallions (cut into 2-inch pieces) on the grill and cook 2-3 minutes per side until charred and slightly wilted.
4. Step 4: Slice 12 oz pork belly into 1/4-inch thick pieces. Drizzle with remaining 1.5 tbsp marinade and serve with charred scallions.