Serves 4
400 min
Kilawin: Grilled Pork with Punchy Vinegar Sauce
Recipe GLPR70440bf1103300
This Filipino-inspired grilled pork dish features salt-cured pork belly grilled until the skin is crispy, then topped with a vibrant, tangy vinegar sauce featuring caramelized onions, garlic, and bold black pepper. The contrast between smoky grilled meat and bright, punchy kilawin sauce makes this an unforgettable main course.
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Ingredients
½ cup Water
¼ cup Diamond Crystal kosher salt (or 2 tablespoons table salt)
2 tablespoons Fresh lemon juice
2 tablespoons Sugar
½ teaspoon Freshly ground black pepper
2 pounds Boneless, skin-on pork belly, cut into 2-inch by 4-inch blocks
1 large Red onion, thinly sliced
5 medium cloves Garlic cloves, minced
½ cup Sukang Iloko vinegar (Philippine cane vinegar or rice vinegar as substitute)
1 tablespoon Freshly ground black pepper
2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon table salt)
1 teaspoon Sugar
1 Scallion, thinly sliced on a bias, for garnish
Directions
Prepare the curing brine for the pork belly. In a bowl, combine the water, kosher salt, lemon juice, sugar, and black pepper. Stir until the salt and sugar dissolve completely.
Place the pork belly blocks in a container and pour the brine over them, ensuring all pieces are submerged. Cover and refrigerate for at least 6 hours, or preferably overnight (up to 24 hours).
Remove the pork from the brine and pat dry with paper towels. Let the pork come to room temperature for about 30 minutes before grilling.
Preheat your grill to medium-high heat (approximately 400°F). If using charcoal, allow the coals to become covered with ash for even heat.
Place the pork belly blocks skin-side down on the grill. Grill for 6–8 minutes without moving them, allowing the skin to char and crisp. You should hear a sizzle and smell a savory aroma.
Flip the pork and grill the meat side for another 4–6 minutes until the internal temperature reaches 160°F when measured at the thickest point. The pork should be cooked through with a lightly charred exterior.
Transfer the grilled pork to a cutting board and let it rest for 5 minutes. While the pork rests, begin preparing the kilawin sauce.
In a bowl, combine the sliced red onion, minced garlic, sukang Iloko vinegar, black pepper, salt, and sugar. Stir well to dissolve the salt and sugar.
Cut the rested pork belly into bite-sized pieces or leave in larger chunks as desired.
Arrange the grilled pork on a serving platter. Pour the kilawin sauce (with all the onions and garlic) over the pork, allowing the flavors to meld.
Garnish with the sliced scallion and serve immediately while the pork is still warm. The contrast of warm meat with cool, tangy sauce creates the signature kilawin experience.
