Crispy Tamarind Pork Belly Recipe

Name: Crispy Tamarind Pork Belly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2-pound slab pork belly; 1 tablespoon lemongrass, smashed; 1/2 red finger chili split in half; 2 1/4-inch slices galangal or ginger root; 1/2 piece star anise; 2 sticks cinnamon; 3 tablespoons salt; 2 teaspoons brown sugar; Grapeseed oil, for frying; red finger chili peppers, sliced thinly on the bias, for garnish; lime wedges, for garnish; 1 teaspoon tamarind paste, dissolved in 1 cup of water; 1 cup nuoc cham

Servings: persons

1 2-pound slab pork belly
1 tablespoon lemongrass, smashed
1/2 red finger chili split in half
2 1/4-inch slices galangal or ginger root
1/2 piece star anise
2 sticks cinnamon
3 tablespoons salt
2 teaspoons brown sugar
Grapeseed oil, for frying
red finger chili peppers, sliced thinly on the bias, for garnish
lime wedges, for garnish
1 teaspoon tamarind paste, dissolved in 1 cup of water
1 cup nuoc cham

1
Preheat oven to 300F.
2
Combine pork belly, lemongrass, chili, galangal, star anise, cinnamon, salt and sugar together in a skillet and braise in the oven until tender, about 5 hours.
3
Remove the pork belly to a sheet tray with a wire rack, and cool uncovered in the fridge.
4
Cut the belly into 4 equal portions.
5
Mix tamarind water and nuoc cham together and set aside.
6
Score each piece of pork belly into 6 pieces without cutting all the way through.
7
Deep-fry each piece submerged in oil until crispy, about 4 minutes.
8
Season with salt, top with the chilis and serve with lime wedges and tamarind nuoc cham sauce.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 2-pound slab pork belly, 1 tablespoon lemongrass, smashed, 1/2 red finger chili split in half, 2 1/4-inch slices galangal or ginger root, and more.

Yes, Crispy Tamarind Pork Belly falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Tamarind Pork Belly

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions