Tangy Vinegar-Marinated Korean Pork Belly

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Pork belly slices marinated in a sour and savory vinegar-based sauce, grilled until caramelized and served with crisp scallions and sesame seeds. This Korean-inspired pork recipe, ready in about 78 minutes, pairs pork belly slices, rice vinegar, soy sauce 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.

Ingredients

• 1 lb, 1/4-inch thick pork belly slices
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 3 cloves, minced garlic cloves
• 1 tsp, grated ginger
• 2 stalks, thinly sliced scallions
• 1 tbsp toasted sesame seeds
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a bowl, whisk together 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp brown sugar, 3 minced garlic cloves, 1 tsp grated ginger, and 1/2 tsp black pepper until sugar dissolves.
2. Step 2: Add 1 lb of 1/4-inch thick pork belly slices to the marinade, tossing to coat each piece evenly; cover and refrigerate for at least 1 hour to infuse sour and savory flavors.
3. Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove pork belly from marinade, shaking off excess, and grill slices for 3-4 minutes per side until edges are caramelized and meat is cooked through.
4. Step 4: Transfer grilled pork belly to a serving plate, sprinkle with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving for a bright, tangy bite.