Vinegar-Braised Pork Belly with Bay Leaves and Peppercorns

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender pork belly slowly braised in a tangy vinegar sauce with aromatic bay leaves and peppercorns, creating a rich and balanced Filipino pork dish. This Filipino-inspired pork recipe, ready in about 85 minutes, pairs pork belly, white vinegar, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 2 lbs, cut into 1.5-inch cubes pork belly
• 1/2 cup white vinegar
• 1 cup water
• 1/4 cup soy sauce
• 6 cloves, smashed garlic cloves
• 1 tsp whole black peppercorns
• 3 bay leaves
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• to taste salt

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs 1.5-inch cubed pork belly and brown on all sides for 6-8 minutes until golden and some fat renders.
2. Step 2: Add 6 smashed garlic cloves and sauté for 1 minute until fragrant. Pour in 1/2 cup white vinegar and 1 cup water, then add 1/4 cup soy sauce, 1 tsp whole black peppercorns, 3 bay leaves, and 1 tbsp brown sugar. Stir gently to combine.
3. Step 3: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until pork is tender and sauce has reduced and thickened slightly.
4. Step 4: Season with salt to taste, discard bay leaves, and serve hot with steamed rice or sautéed greens.