Crispy Tamarind Pork Belly

Name: Crispy Tamarind Pork Belly
Ingredients: 1 2-pound slab pork belly; 1 tablespoon lemongrass, smashed; 1/2 red finger chili split in half; 2 1/4-inch slices galangal or ginger root; 1/2 piece star anise; 2 sticks cinnamon; 3 tablespoons salt; 2 teaspoons brown sugar; Grapeseed oil, for frying; red finger chili peppers, sliced thinly on the bias, for garnish; lime wedges, for garnish; 1 teaspoon tamarind paste, dissolved in 1 cup of water; 1 cup nuoc cham

13 ingredients

8 steps

Ingredients

1 2-pound slab pork belly
1 tablespoon lemongrass, smashed
1/2 red finger chili split in half
2 1/4-inch slices galangal or ginger root
1/2 piece star anise
2 sticks cinnamon
3 tablespoons salt
2 teaspoons brown sugar
Grapeseed oil, for frying
red finger chili peppers, sliced thinly on the bias, for garnish
lime wedges, for garnish
1 teaspoon tamarind paste, dissolved in 1 cup of water
1 cup nuoc cham

Directions

1

Preheat oven to 300F.
2

Combine pork belly, lemongrass, chili, galangal, star anise, cinnamon, salt and sugar together in a skillet and braise in the oven until tender, about 5 hours.
3

Remove the pork belly to a sheet tray with a wire rack, and cool uncovered in the fridge.
4

Cut the belly into 4 equal portions.
5

Mix tamarind water and nuoc cham together and set aside.
6

Score each piece of pork belly into 6 pieces without cutting all the way through.
7

Deep-fry each piece submerged in oil until crispy, about 4 minutes.
8

Season with salt, top with the chilis and serve with lime wedges and tamarind nuoc cham sauce.