Crispy Tamarind Pork Belly Recipe

Crispy Tamarind Pork Belly Recipe Photo: Spice Market NY
Anthony Ricco•

Jean-Georges Vongerichten's NYC celeb-sighting spot Spice Market is known for its bold fusion cuisine. Tangy tamarind and hot red finger chilies elevate this long-overlooked cut of pork to fine dining status. When a recipe calls for both a braise AND a stint in the deep-fryer, you're in for a pork experience that's as tender, crispy and flavorful as you could ever hope for.

Crispy Tamarind Pork Belly Recipe
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Prep Time
20
minutes
Cook Time
5
hours
Servings
4
Crispy Tamarind Pork Belly Recipe
Total time: 5 hours, 20 minutes
Ingredients
  • 1 2-pound slab pork belly
  • 1 tablespoon lemongrass
  • 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
  • red finger chili peppers
  • lime wedges
  • 1 teaspoon tamarind paste
  • 1 cup nuoc cham
Directions
  1. Preheat oven to 300°F.
  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.
 
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