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Black Vinegar–Glazed Pork

Black Vinegar–Glazed Pork with Chile-Ginger Snow Peas and Peanuts

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Recipe Details


Black vinegar—Chinkiang or Zhenjiang vinegar in China—is made from rice or sorghum and aged until dark and malty. Once simmered with brown sugar and soy, it becomes a thick, tangy glaze for seared and sliced pork. Serve with scallion rice, another Chinese mainstay, and Thai chile–flecked snow peas for heat, color, and crunch.


  • < 600 Calories
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 590
  • Protein 38g
  • Total Carb 59g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    1/2 cup
    jasmine rice
  • boneless pork chops
    boneless pork chops
  • roasted salted peanuts
    2 tablespoons
    roasted salted peanuts
  • snow peas
    6 ounces
    snow peas
  • scallions
  • ginger
    1/8 ounce
  • garlic
    1 clove
  • Thai chile
    Thai chile
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • black vinegar
    3 tablespoons
    black vinegar
  • dark brown sugar
    1 tablespoon
    dark brown sugar

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large pan
  • aluminum foil

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Sear pork chops

    Sear pork chops

    While rice cooks, pat pork chops dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add pork and sear until browned and cooked through, 3-5 minutes per side. Transfer to a plate to rest. Wipe pan clean and reserve for Step 4.

  3. Prepare ingredients

    Prepare ingredients

    While pork cooks, roughly chop peanuts. Rinse all produce. Halve snow peas crosswise on a diagonal. Trim and discard scallion roots and thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger and mince. Mince garlic. Halve Thai chile lengthwise; using a knife tip, discard seeds and stem, then mince.

  4. Sauté snow peas

    Sauté snow peas

    Return pan from pork to medium-high heat with 2 teaspoons canola oil. When oil is shimmering, add snow peas and peanuts; sauté, stirring frequently, until snow peas are bright green and peanuts are golden and fragrant, 2-3 minutes. Add ginger and Thai chile (skip or use half for less heat) and cook until flavors have melded, 1-2 minutes more. Season with ¼ teaspoon salt; transfer to a plate, reserving pan, and cover loosely with foil to keep warm.

  5. Make black vinegar glaze

    Make black vinegar glaze

    Place pan from snow peas over medium heat with 2 teaspoons canola oil. When oil is shimmering, add scallion whites and light greens and garlic and sauté, stirring, until fragrant, 1-2 minutes. Add soy sauce, black vinegar, brown sugar, and 2 tablespoons water. Bring to a boil over high heat, then reduce heat to medium and cook, stirring occasionally, until liquid is slightly reduced, 2-3 minutes. Remove pan from heat.

  6. Finish and plate pork

    Finish and plate pork

    Once rested, cut pork into ¼-inch slices; add to pan with black vinegar glaze, still off heat, and stir to coat. To pot with rice, stir in scallion dark greens; divide scallion rice between serving plates. Top with chile-ginger snow peas and black vinegar–glazed pork, spooning over any remaining glaze from pan. Dig in!

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