Tamarind-Glazed Pork Belly with Pickled Shallots

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Rich pork belly slow-roasted until tender and glazed with tangy tamarind sauce, complemented by bright, quick-pickled shallots. This Asian-inspired no-cook recipe, ready in about 170 minutes, pairs pork belly, skin on, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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: 20 min Cook: 150 min Serves 6 Asian cuisine 520 cal/serving

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Ingredients

2 lbs pork belly, skin on
2 tsp salt
1 tsp black pepper
3 tbsp tamarind paste
2 tbsp brown sugar
2 tbsp soy sauce
3 garlic cloves, minced
1/4 cup water
4 medium shallots, thinly sliced
1/2 cup rice vinegar
1 tbsp sugar
1/2 tsp salt (for pickling)

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Instructions

Step 1: Preheat oven to 300°F. Score the skin of 2 lbs pork belly in a crosshatch pattern and season all over with 2 tsp salt and 1 tsp black pepper.
Step 2: Place pork belly on a wire rack set over a baking sheet and roast for 2 1/2 hours until the meat is tender and the fat is rendered.
Step 3: Meanwhile, whisk together 3 tbsp tamarind paste, 2 tbsp brown sugar, 2 tbsp soy sauce, 3 minced garlic cloves, and 1/4 cup water in a small saucepan. Simmer over medium heat for 8-10 minutes until thick and glossy.
Step 4: Combine 4 thinly sliced shallots with 1/2 cup rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a bowl. Let sit at room temperature for 20 minutes to pickle.
Step 5: When pork belly is done, brush the tamarind glaze generously over the top and broil for 3-5 minutes until caramelized and sticky. Slice pork belly and serve topped with pickled shallots.