Pan-Seared Pork Belly with Burmese Tamarind Glaze
Crisped pork belly slices glazed with a tangy and sweet Burmese tamarind sauce, perfect for a rich appetizer or main. This asian-inspired pork ready in about 30 minutes pairs salt, black pepper, vegetable oil 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.
Ingredients
- 1 pound pork belly, skin scored and sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 2 tbsp tamarind paste
- 1 tbsp honey
- 1 tbsp soy sauce
- 3 cloves garlic cloves, minced
- 1/4 cup water
- 2 tbsp chopped fresh green onions
Instructions
- Step 1: Pat dry 1 pound pork belly slices (skin scored) and season evenly with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add pork belly slices skin side down and cook for 6-8 minutes until the skin is crisp and golden.
- Step 3: Flip the pork belly and cook the other side for 4-5 minutes until browned and cooked through. Remove pork from skillet and set aside.
- Step 4: Reduce heat to medium and add 3 cloves minced garlic to the skillet, sauté for 30 seconds until fragrant.
- Step 5: Stir in 2 tbsp tamarind paste, 1 tbsp honey, 1 tbsp soy sauce, and 1/4 cup water. Simmer for 3-4 minutes until the sauce thickens and coats the back of a spoon.
- Step 6: Return pork belly to the skillet and toss gently in the tamarind glaze for 1-2 minutes to coat.
- Step 7: Transfer to a serving plate and garnish with 2 tbsp chopped fresh green onions. Serve immediately with steamed rice or greens.
Frequently asked questions
How long does Pan-Seared Pork Belly with Burmese Tamarind Glaze take to make?
Total time is about 30 minutes (10 min prep + 20 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 Pan-Seared Pork Belly with Burmese Tamarind Glaze?
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 salt from drying out.
Can I substitute ingredients in Pan-Seared Pork Belly with Burmese Tamarind Glaze?
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 Pan-Seared Pork Belly with Burmese Tamarind Glaze 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 Pan-Seared Pork Belly with Burmese Tamarind Glaze?
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.
