Tamarind Pork Belly
Tamarind Pork Belly
- Author
- RoniB's Kitchen
- Prep Time
- 1 hours
- Cook Time
- 1 hours 30 minutes
- Servings
- 4
- Category
- Main
Ingredients
- 1/4 cup RoniB’s Kitchen Tamarind Jam
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 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
- 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.