Ingredients
Ingredients, Shopping List amounts, and highlighted step quantities follow your servings. Keep temperatures, piece sizes, and cooking times as written; larger batches may need more pans. Check any flagged step against the ingredients.
Check off ingredients as you prep.
- 2 tbsp Salted Perfection Abilene Select Blend
- 1.5 lbs pork belly slices (about 1/2 inch thick)
- 1/3 cup soy sauce (tamari if gluten-free)
- 1/3 cup cane vinegar or white distilled vinegar
- 1/4 cup brown sugar, packed
- 6 cloves garlic, minced
- 1 tbsp vegetable oil
- Scallions, sliced (for garnish)
Allergen check: Soy recognized in these ingredients. Check package labels and substitutions.
Step by step
- Grab a large bowl and let's build the soul of this dish. Whisk together the soy sauce, vinegar, brown sugar, minced garlic, oil, and the Salted Perfection Abilene Select Blend. The Abilene brings that zesty lime punch and extra garlic that is absolutely non-negotiable here.
- Toss the pork belly slices into the bowl. Massage that marinade into the meat like you mean it. Cover it up and let it sit in the fridge for at least 30 minutes, though an hour is better if you have the patience to wait.
- When you're ready to cook, position your oven rack about 6 inches from the top heating element and preheat the broiler to High. Line a baking sheet with foil—trust me, the sugar in the marinade will caramelize hard, and you don't want to scrub that pan later.
- Arrange the pork slices in a single layer on the baking sheet. Don't crowd them; they need room to sizzle, not steam. Reserve the leftover marinade.
- Slide the pan under the broiler. Cook for about 5–7 minutes until the edges start to char and the fat begins to bubble and sing.
- Flip the slices carefully. Brush them generously with the reserved marinade. Broil for another 5–6 minutes until the meat is cooked through and you see that gorgeous, deep mahogany color. Keep an eye on it—sugar goes from caramelized to burnt in a heartbeat.
- Pull the pork out and let it rest for a few minutes so the juices settle down. Garnish with fresh scallions and serve it over steaming white rice. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes (includes marinating)
Yield & storage
Original yield
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan to crisp up the edges.
From Tony’s kitchen
You know, food has a way of taking you places without a plane ticket. This dish reminds me of those humid, buzzing evenings where the air smells like charcoal smoke and sweet garlic. We're channeling that Filipino spirit—the 'Inihaw' vibe—where fatty pork belly gets hit with a tangy, sweet glaze that caramelizes into pure sticky gold. It’s rich, it’s humble, and it’s the kind of meal that demands you eat with your hands and a cold drink nearby. It feels like a block party on a plate.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Soy
- Salted Perfection Abilene Select Blend
- pork belly slices (about 1/2 inch thick)
- soy sauce (tamari if gluten-free)
- e vinegar or white distilled vinegar
- brown sugar, packed
- garlic
- vegetable oil
- Scallions
Abilene blend: Sea salt, Garlic, Lime, Black pepper, Organic cane sugar, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
