Kilawin: Grilled Pork, Punchy Sauce, Can't Lose

For the Grilled Pork Belly - In a small bowl, whisk together water, salt, lemon juice, sugar, and black pepper until sugar is completely dissolved. Set aside.

For the Grilled Pork Belly - Place pork belly in a gallon zipper-lock bag or large baking dish and pour marinade over the meat. Toss to evenly distribute the marinade, then seal bag, removing as much air as possible (if using baking dish, wrap tightly with plastic wrap). Transfer to refrigerator, and marinate for at least 6 hours and up to 24 hours.

For the Grilled Pork Belly - Light 1/2 chimney of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grill grates.

For the Grilled Pork Belly - Remove pork belly from marinade, wipe off excess, and pat dry with paper towels; discard marinade. Cook pork directly over the hot side of the grill. If using a charcoal grill, leave uncovered; if using a gas grill, cover. Cook, turning occasionally, until pork is cooked through and lightly charred on all sides and the thickest part registers 155°F (68°C) on an instant-read thermometer, between 20 to 25 minutes (if a flare-up occurs, quickly move pork to cooler side of grill; once flare-up subsides, move pork back to hotter side of grill and continue to cook). Transfer to a cutting board and let rest for 5 minutes; slice pork belly into 1-inch-wide by 2-inch-long strips.

For the Kilawin - In a large bowl, add half of the sliced onion, garlic, vinegar, black pepper, salt, and sugar, and stir until sugar and salt have fully dissolved. Add pork and toss to evenly coat with dressing.

For the Kilawin - Transfer to serving platter or bowl, garnish with scallions and remaining sliced onion. Serve.