Tamarind Pork Belly
Tamarind Pork Belly
4
1 hours
1 hours 30 minutes
Main
Ingredients
Glaze
- 1/4 cup RoniB’s Kitchen Tamarind Jam
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Main
- 500g pork belly slices
- 1/4 cup RoniB’s Kitchen Tamarind Jam
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon vegetable oil
- salt and pepper to taste
Optional garnish
- chopped green onions and sesame seed
Directions
In a bowl, combine the tamarind jam, soy sauce, honey, minced garlic, grated ginger, vegetable oil, salt, and pepper. Mix well to create a marinade.
Place the pork belly slices in a shallow dish or a ziplock bag and pour the marinade over them. Ensure that the pork is evenly coated. Let it marinate in the refrigerator for at least 1 hour or overnight for best results.
- Preheat your oven to 190°C.
In a small saucepan, combine the ingredients for the glaze: tamarind jam, soy sauce, honey, and rice vinegar. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 5 minutes until the glaze thickens slightly. Set aside.
- Heat a large oven-safe skillet or cast-iron pan over medium-high heat. Add a little oil if necessary.
Remove the pork belly from the marinade, shaking off any excess, and place the pieces in the hot pan.
Sear the pork on all sides until browned and caramelised, about 2-3 minutes per side.
- Once the pork belly is seared- brush the tamarind glaze generously over the pork pieces. Reserve some glaze for serving.
- Cover the pan and place in the oven and roast for about 45 mins to an hour or until pork is tender and cooked.
- Drizzle the remaining glaze over the pork before serving.