Laotian Tamarind and Chili Glazed Pork Belly

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent pork belly slow-cooked until tender and coated with a tangy tamarind and chili glaze that balances sweet, sour, and spicy flavors. This asian-inspired pork ready in about 65 minutes pairs tamarind paste, fish sauce, palm sugar or brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (8 ratings) Prep: 10 min Cook: 55 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 finely chopped red Thai chili, sautéing for 1 minute until fragrant.
  2. Step 2: Add 1 lb pork belly cubes to the skillet, browning on all sides for about 5 minutes.
  3. Step 3: Stir in 3 tbsp tamarind paste, 2 tbsp fish sauce, 2 tbsp palm sugar, and 1/2 cup water. Reduce heat to low, cover, and simmer gently for 45 minutes until the pork is tender and the sauce thickens to a sticky glaze.
  4. Step 4: Remove the lid and increase heat to medium-high, cooking for an additional 5 minutes, stirring frequently until the glaze coats the pork with a shiny finish.
  5. Step 5: Transfer to a serving dish and sprinkle 2 tbsp chopped fresh cilantro leaves before serving with steamed jasmine rice.

Frequently asked questions

How long does Laotian Tamarind and Chili Glazed Pork Belly take to make?

Total time is about 65 minutes (10 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Laotian Tamarind and Chili Glazed Pork Belly?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.

Can I substitute ingredients in Laotian Tamarind and Chili Glazed Pork Belly?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Laotian Tamarind and Chili Glazed Pork Belly for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Laotian Tamarind and Chili Glazed Pork Belly?

Asian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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