“Tamarind Glazed Pork Belly”

Tamarind Glazed Pork Belly…OMG! Remember my mentioning a recipe for a later time in a recent post, Kicked Up Creamy Potato Salad. This pork belly recipe is the one for later yet here it is just for you.

If you love pork especially since it appears to cost less than chicken at the moment. That said, just like eating fried chicken in moderation, succulent pork belly is one to eat in moderation. Should the mood hit you, enjoy this tasty piece of pork, choose pork belly. Never tried this tender meat, start now…

Where to find Pork Belly

Before I tell you where to find pork belly, you need to know what part of the pig the meat comes from. Click here for a photo of raw pork belly from Wild Fork Foods.

Pork belly is relatively easy to find, however, your search may lead you to a meat market where the pork can be ordered. Also, ask at your local market because they can order some pork belly for you.

How to make Tamarind Glazed Pork Belly

Making pork belly is moderately easy but so well worth the effort finding this succulent meat and cooking it. You should not go through the Summer without making this recipe at least once.

If this will be your first experience making Tamarind Glazed Pork Belly, then you are in for an incredible eating experience. Now that you have found your pork belly, let’s get to cooking.

Tamarind Glazed Pork Belly

We’ve gone through what pork belly is and where to find pork belly to make this recipe. Begin Tamarind Glazed Pork Belly by making the glaze. The glaze can be made ahead of time since cooling is recommended.

Salt and pepper the meat on all sides and let sit. At this point you should have heated the grill and prepared for indirect cooking. Place pork belly on grill side where the burner is turned off. Grill for 20 to 25 minutes and turn, cooking another 20 to 25 minutes or until instant read thermometer registers 160 degrees.

Remove from grill and cool about 15 minutes and then slice into chunks. Heat 1/4 cup glaze in a large skillet till the glaze bubbles over medium heat. Add in pork belly and stir to coat in glaze. Cook until pork is covered in a thick glaze, about 7 to 10 minutes. Remove pork to serving dish and garnish with chopped cilantro.

Tamarind Glazed Pork Belly

Sounds like an incredible recipe, don’t you think? This recipe will hit every taste bud in your mouth. You’ll taste sweet, of course, savory, salty, and a citrus note. The citrus note is the flavor of tamarind and works wonders in sauces and glazes for grilled meat poultry, and seafood.

Try the tamarind glaze on other grilled foods like shrimp, salmon, and scallops. Tastes fabulous on grilled vegetables and not to be left out, chicken. While cooking the glaze thickens and the heat from cayenne pepper will mellow during cooking. You know, you love that sweet heat.

No matter how you use the glaze, make this Tamarind Glazed Pork Belly. Be sure to have plenty of napkins on hand to wipe up the finger-lickin’ goodness. #chowdownlowdown or leave a comment if you make this recipe. Happy Grilling!

Tamarind Glazed Pork Belly

Tamarind Glazed Pork Belly

Tamarind Glazed Pork Belly

2-pounds 1-inch thick-sliced, skin-on pork belly (skin can be removed if desired)

Kosher salt and freshly ground black pepper

Glaze:

1¾ cups water

3 T. tamarind paste or concentrate

1 cup packed dark brown sugar

½ t. Kosher salt or Black salt

½ t. cayenne powder

½ t. ground cumin

½ t. ground ginger

Chopped cilantro, for garnish

Season pork belly with salt and pepper and remove skin if desired. Set aside.

Prepare your grill according to the manufacturer’s instructions. Reduce heat and maintain the grill at 275 to 300 degrees. Prepare the grill for indirect cooking.

Oil grates and place pork belly on side with burners turned off. Grill one side for 20-25 minutes, turn and continue to cook for 20 to 25 minutes or until an inserted meat thermometer registers 160 degrees.

Remove pork belly from grill to plate and cool for 15 minutes. Slice the meat into chunks.

Heat a large skillet over medium heat and add ¼ cup of tamarind glaze. Once the sauce is bubbly, add in pork chunks and continuously stir to coat and caramelize the glaze on the meat. 

Do not walk away because the glaze can burn easily. This will take 7 to 10 minutes.

Spoon pork belly into a serving dish and garnish with chopped cilantro.

To prepare tamarind glaze: 

In a 2-quart saucepan, combine water, tamarind, brown sugar, ½ t. salt, cayenne powder, cumin, and ginger. Bring mixture to boil, stirring as sugar melts. 

Reduce heat to simmer and cook for 20 minutes. Allow to cool 15 minutes before use or refrigerated overnight.

Glaze will be spicy but will mellow during glazing.

Makes 2 to 3 servings.