By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
343 cal · 40 min
Pork Braised in Balsamic Vinegar with Buttered Vegetables
Recipe GLPR9c2a992e306e6a
Tender pork belly slices braised in a glossy reduction of balsamic vinegar and simple syrup, creating a rich caramelized sauce. The pork is seared until golden, then gently simmered with aromatic vegetables until the braising liquid reduces to a silky glaze. A sophisticated yet straightforward dish that pairs beautifully with rice or roasted potatoes.
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Ingredients
4 slices Pork belly slices, about ½ inch thick
1 tablespoon Neutral cooking oil
½ teaspoon Salt
¼ teaspoon Black pepper
4 tablespoons Balsamic vinegar
4 tablespoons Simple syrup (equal parts sugar and water boiled together)
¼ cup Water
Directions
Heat a thick-bottomed frying pan or skillet over high heat until very hot. Lightly brush the pan with neutral oil to prevent sticking.
Carefully place the pork belly slices in the hot pan side by side, working in batches if necessary to avoid crowding. Sear over high heat for 3 to 4 minutes per side until both surfaces are deeply browned and caramelized.
Season the browned pork generously with salt and black pepper on both sides.
Pour the balsamic vinegar and simple syrup into the pan around the pork. Stir gently with a spoon to combine the liquids and distribute them evenly.
Add the water to the pan. Reduce the heat to low, cover with a lid, and simmer gently for 15 to 20 minutes, until the pork is tender and the braising liquid has reduced to a glossy, concentrated glaze that coats the meat.
Transfer the pork to a serving plate and spoon the reduced sauce over the top. Serve immediately while warm.
Comments
The ingredient list is spare and available everywhere in Charlotte—pork belly at Harris Teeter or Food Lion, oil, vinegar, simple syrup, and water need no special stops. The 40-minute claim overlooks the braise itself: expect 50 to 60 minutes total once you account for searing the pork, reducing the liquid, and letting it actually become tender. Cost per serving lands around $4 to $6 depending on pork belly pricing, which is reasonable for a main. The real caveat is the title promises "buttered vegetables" but the ingredient list omits them entirely, so you'll need to plan and budget for carrots, celery, or greens on the side, and the recipe reads as incomplete as written.
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