Bitter Melon and Pork Belly Skewers with Tamarind Glaze
These skewers offer a unique interplay of textures and flavors, showcasing the assertive bitterness of fresh bitter melon balanced by the richness of pork belly. A tangy tamarind glaze adds a sweet and sour counterpoint, making for a truly memorable appetizer.
Prep Time
90 min
Difficulty
Hard
Servings
4
Calories
350 kcal
Instructions
- 1
Prepare the bitter melon: Slice the bitter melon in half lengthwise and scoop out the seeds. Slice thinly into half-moon shapes. In a large bowl, toss the bitter melon slices with 1 teaspoon of salt and let sit for 15 minutes to draw out some bitterness. Rinse thoroughly under cold water and squeeze out excess moisture.
~20 min - 2
Prepare the pork belly: Cut the pork belly into 1-inch cubes. Season with salt and black pepper.
~5 min - 3
Make the tamarind glaze: In a small saucepan, combine tamarind paste, brown sugar, fish sauce, minced garlic, grated ginger, and chili flakes. Add 2 tablespoons of water. Heat over medium heat, stirring constantly, until sugar is dissolved and the glaze thickens slightly. Remove from heat and set aside.
~10 min - 4
Assemble the skewers: Thread alternating pieces of bitter melon and pork belly onto skewers, about 3-4 pieces of each per skewer.
~10 min - 5
Preheat the grill to medium-high heat. Brush the grill grates with vegetable oil.
~5 min - 6
Grill the skewers for 10-15 minutes, turning occasionally, until the pork belly is cooked through and crispy, and the bitter melon is tender-crisp. During the last 5 minutes of grilling, brush the skewers generously with the prepared tamarind glaze.
~15 min - 7
Serve immediately.
Tips
- To further reduce bitterness in the melon, you can blanch the sliced bitter melon in boiling salted water for 2 minutes before salting and squeezing.
- Serve these skewers with a side of fresh lime wedges for an extra burst of acidity.
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