Tamarind-Glazed Pork Belly with Pickled Shallots

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

Rich pork belly slow-roasted until tender and glazed with tangy tamarind sauce, complemented by bright, quick-pickled shallots. This asian-inspired no cook 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.

★ 4.5 (13 ratings) Prep: 20 min Cook: 150 min Serves 6 Asian cuisine 520 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Tamarind-Glazed Pork Belly with Pickled Shallots take to make?

Total time is about 170 minutes (20 min prep + 150 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 with Pickled Shallots?

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 pork belly, skin on from drying out.

Can I substitute ingredients in Tamarind-Glazed Pork Belly with Pickled Shallots?

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 with Pickled Shallots for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 with Pickled Shallots?

Asian no cook 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.

What others are saying

Related recipes