Tamarind-Glazed Pork Belly with Vietnamese Pickled Vegetables

By · Reviewed by AislePrompt Editorial · ·

Rich pork belly slow-roasted and finished with a tangy tamarind glaze, served alongside crisp and vibrant pickled carrots and daikon. This vietnamese-inspired pork ready in about 175 minutes pairs pork belly slab, tamarind paste, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 15 min Cook: 160 min Serves 6 Vietnamese cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Score the skin of 2 lbs pork belly in a crosshatch pattern and season with 1/2 tsp black pepper.
  2. Step 2: Place pork belly in a roasting pan skin-side up and roast for 2.5 hours until tender and fat is rendered.
  3. Step 3: Meanwhile, prepare pickled vegetables by combining 1 cup rice vinegar, 1/2 cup water, 1 tbsp salt, and 1 tbsp sugar in a bowl, stirring until dissolved.
  4. Step 4: Add 2 julienned carrots and 1 julienned medium daikon radish to the vinegar mixture. Let marinate at least 1 hour or overnight in the fridge.
  5. Step 5: For the glaze, whisk together 3 tbsp tamarind paste, 2 tbsp brown sugar, 2 tbsp fish sauce, and 4 minced garlic cloves in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened.
  6. Step 6: When pork belly is done, brush the tamarind glaze generously over the skin and broil on high for 3-5 minutes until caramelized and bubbly, watching carefully to prevent burning.
  7. Step 7: Slice pork belly into 1/2-inch pieces and serve with pickled carrots and daikon on the side.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 175 minutes (15 min prep + 160 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 Vietnamese Pickled Vegetables?

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 slab from drying out.

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

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 Vietnamese Pickled Vegetables 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 Vietnamese Pickled Vegetables?

Vietnamese 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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