Tamarind-Glazed Pork Belly with Vietnamese Pickled Vegetables

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

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 and finished with a tangy tamarind glaze, served alongside crisp and vibrant pickled carrots and daikon. This Vietnamese-inspired pork recipe, 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

2 lbs pork belly slab
3 tbsp tamarind paste
2 tbsp brown sugar
2 tbsp fish sauce
4 minced garlic cloves
2 medium, julienned carrots
1 medium, julienned daikon radish
1 cup rice vinegar
1/2 cup water
1 tbsp salt
1 tbsp sugar
1/2 tsp black pepper

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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 with 1/2 tsp black pepper.
Step 2: Place pork belly in a roasting pan skin-side up and roast for 2.5 hours until tender and fat is rendered.
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.
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.
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.
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.
Step 7: Slice pork belly into 1/2-inch pieces and serve with pickled carrots and daikon on the side.