FilipinoMedium · Hot
Sweet and Savory Pork Belly with Rice
Tender pork belly braised in a sweet and savory soy-vinegar glaze, served over fluffy white rice. A Filipino-inspired comfort dish that brings family together around the table.
Prep
30 min
Cook
1h 15m
Rest
10 min
Total
1h 55m
Method
Marinate the Pork
1
In a large bowl, combine pork belly cubes with soy sauce, white vinegar, minced garlic, black pepper, and salt. Mix well until all pieces are coated. Cover and let marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
Cook the Rice
2
Rinse white rice until water runs clear. Add rice and water to a rice cooker or pot. Cook until fluffy and tender. Keep warm until ready to serve.
Braise the Pork Belly
3
Heat a Dutch oven over medium-high heat. Add marinated pork belly pieces, reserving the marinade. Sear on all sides until golden brown, about 3-4 minutes per side.
4
Add diced yellow onion, whole garlic cloves, and ginger to the pot. Cook until onions are softened and fragrant, about 3 minutes.
5
Bring the liquid to a full boil for at least 1 minute to safely cook the reserved marinade before reducing to a simmer.
Make the Sweet Glaze and Finish
6
In a small saucepan, combine honey, white sugar, and soy sauce. Stir over low heat until sugars dissolve and glaze slightly thickens, about 5 minutes. Remove from heat.
7
Once pork belly is tender, remove the lid and increase heat to medium. Let the braising liquid reduce until it becomes a glossy sauce, stirring occasionally.
8
Drizzle the sweet glaze over the pork belly and toss gently to coat. Cook for another 5 minutes until the pork is coated in a beautiful caramelized glaze.
Plate and Serve
9
Spoon fluffy white rice onto a large serving platter or individual plates. Arrange glazed pork belly pieces on top.
10
Sprinkle with chopped scallions and a dash of black pepper. Spoon extra glaze from the pot over everything. Serve hot and watch everyone come back for seconds! Sarap!
D
Nutri-Score
Needs balance
A–E · lower is better · score 16
Calories
1853
per serving
High in saturated fat · 40gCalorie-dense · 1853 kcalLow sugar · 23g
Protein
33g
Carbs
126g
Fat
134g
Sat. fat
40g
Fiber
3g
Sugar
23g
Sodium
1352mg
Gluten FreeDairy FreeHeart HealthyLow Sodium Alternative AvailableHigh ProteinBalanced Meal
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.6
per serving
ECarbonBEU all-round· carbon sets the grade
Water
2.0m³
Land
97Pt
Runoff
0.3g P
Pork Belly, cubed drives 85% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
8
Umami
6
Sweet
7
Salty
4
Sour
1
Bitter
3
Spicy
Textures
TenderCrispyCaramelizedSaucy
Aromas
GarlickyCaramelizedGingerySavory
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Pork belly must reach an internal temperature of at least 145°F (63°C) when braising is complete. Use a meat thermometer to verify doneness before serving.
Cross Contamination
Use separate cutting boards and utensils for raw pork. Never reuse marinade that has contacted raw meat unless boiled for 1 minute to eliminate pathogens.
Storage
Refrigerate leftover pork belly and rice separately in airtight containers within 2 hours of cooking. Consume within 3-4 days or freeze for up to 3 months.
High Risk Population
Honey is included in the glaze; do not serve raw honey to children under 1 year old, elderly, pregnant women, or immunocompromised individuals due to botulism risk.
Handling
When searing pork belly, ensure the Dutch oven is properly heated to prevent sticking and ensure even cooking. Use tongs to handle hot meat safely.
Shelf Life
Leftover glazed pork belly maintains quality for 3-4 days refrigerated. The glaze itself can be stored separately for up to 2 weeks when refrigerated.
Pro Tips
Technique
The key to that gorgeous caramelized glaze is patience — don't rush the reduction. Let the braising liquid simmer down until it coats your spoon nicely, then add your sweet glaze mixture. This is where all that flavor concentrates!
Substitution
No cane vinegar on hand? Regular white vinegar works perfectly fine, but for that authentic Filipino tang, squeeze in a little calamansi or kalamansi juice before serving — it brightens everything up just like my lola used to do.
Make Ahead
Magandang balita: This pork belly actually tastes even better the next day! Make it ahead and reheat gently over low heat — the flavors deepen beautifully and the meat stays tender.
From the chef
Pork belly cubes marinate in soy sauce, white vinegar, and garlic until deeply seasoned, then sear in the pot until golden before a long, slow braise with ginger, onion, and the reserved marinade. When the meat is fork-tender, a honey and sugar glaze goes over the top and everything reduces down to a sticky, caramelized finish that coats every piece. Spoon it over fluffy white rice, scatter chopped scallions on top, and pour the extra glaze from the pot over everything. Sweet, savory, a little tangy — this one has everyone coming back for more before the first round is even finished. Sarap talaga.
TagsFilipino InspiredBraisedPork BellyComfort FoodSweet SavorySoy VinegarFamily Style
AllergensSoyGluten
Source: generated · June 10, 2026