Crispy Pork Belly Bites with Sticky Tamarind and Chili Jam
This recipe from Australian Pork results in delicious pork belly that can be served as an appetizer or a main with steamed rice and Asian salad.
- 1 x 2kg piece Boneless Pork Belly
- 1 tbsp olive oil
- 2 tsp sea salt flakes
- shredded shallots, to serve
Sticky Tamarind & Chili Jam Ingredients
- 2 tsp peanut oil
- 1 tbsp ginger, finely shredded
- 2 garlic cloves, finely chopped
- 1 long red chili, deseeded and thinly slicd
- 1/4 cup caster sugar
- 1 1/2 tbsp tamarin puree
- 2 tsp fish sauce
- Preheat the oven to 240°C/220°C fan forced. Using a sharp knife, score pork rind at 1cm intervals. Rub with oil and sea salt.
- Place a rack in a large roasting pan. Pour 3 cups of water into the roasting pan. Place pork skin side-up on the rack. Roast pork for 40-45 minutes or until the skin is golden and crackled.
- Reduce heat to 170°C/150°C fan-forced and roast for a further 40 minutes or until the pork is very tender.
- Meanwhile, to make the sticky tamarind jam, heat oil in a small saucepan over high heat. Add ginger, garlic and chilli and cook, stirring, for 1 minute or until aromatic. Reduce heat to low. Add ¼ cup of water, sugar, tamarind puree and fish sauce. Stir to dissolve the sugar. Reduce heat and simmer, stirring occasionally, for 7-8 minutes or until the jam is thick and sticky. Remove from heat and set aside.
- Remove pork from oven. Set aside to rest for 10 minutes. Slice pork into small squares. Arrange pork on a platter. Serve with sticky tamarind jam and shredded green onions.