Tamarind-Glazed Pork Belly Tacos with Pickled Red Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork belly slices glazed in tangy tamarind sauce, served in warm corn tortillas topped with bright pickled red onions and fresh cilantro for a perfect balance of sweet, sour, and savory flavors. This mexican-inspired pork ready in about 40 minutes pairs tamarind paste, brown sugar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 25 min Cook: 15 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp salt, and 1 medium thinly sliced red onion. Stir to dissolve salt and let sit at room temperature for at least 20 minutes to pickle.
  2. Step 2: In another bowl, whisk together 3 tbsp tamarind paste, 2 tbsp brown sugar, 2 tbsp soy sauce, and 3 minced garlic cloves to create the glaze.
  3. Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb sliced pork belly and sear for 3-4 minutes per side until golden and cooked through.
  4. Step 4: Reduce heat to medium-low and brush pork belly slices with the tamarind glaze. Cook for an additional 2 minutes per side, brushing with more glaze, until caramelized and sticky.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side. Assemble tacos by placing 2-3 slices of glazed pork belly in each tortilla, topping with pickled red onions and 1/4 cup chopped fresh cilantro.
  6. Step 6: Serve with lime wedges to squeeze over tacos just before eating.

Frequently asked questions

How long does Tamarind-Glazed Pork Belly Tacos with Pickled Red Onions take to make?

Total time is about 40 minutes (25 min prep + 15 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 Tamarind-Glazed Pork Belly Tacos with Pickled Red Onions?

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 Tamarind-Glazed Pork Belly Tacos with Pickled Red Onions?

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 Tamarind-Glazed Pork Belly Tacos with Pickled Red Onions 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 Tamarind-Glazed Pork Belly Tacos with Pickled Red Onions?

Mexican 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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