Grilled Pork Belly with Black Vinegar and Charred Scallions

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

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 taiwanese-inspired asian 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.

Prep: 30 min Cook: 20 min Serves 2 Taiwanese cuisine 650 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Grilled Pork Belly with Black Vinegar and Charred Scallions take to make?

Total time is about 50 minutes (30 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 Grilled Pork Belly with Black Vinegar and 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 Grilled Pork Belly with Black Vinegar and 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 Grilled Pork Belly with Black Vinegar and Charred Scallions for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Grilled Pork Belly with Black Vinegar and Charred Scallions?

Taiwanese asian 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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