Crispy Lemongrass Pork Belly Bites with Tamarind Glaze
Tender chunks of pork belly marinated in fragrant lemongrass and spices, then fried to a perfect crisp. Drizzled with a tangy and sweet tamarind glaze, these bites offer a delightful explosion of flavor.
Prep Time
75 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
Prepare the marinade: Finely chop the lemongrass (white part only), garlic, and ginger. Combine in a large bowl with fish sauce, soy sauce, sugar, and black pepper. Mix well.
~5 min - 2
Cut the pork belly into 1-inch cubes. Add the pork belly to the marinade, ensuring each piece is well coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
~30 min - 3
While the pork marinates, prepare the tamarind glaze: In a small saucepan, combine tamarind paste, brown sugar, and water. Stir over medium heat until the sugar dissolves and the glaze thickens slightly. If using, stir in chili flakes. Set aside.
~10 min - 4
Heat vegetable oil in a frying pan over medium-high heat. Carefully add the marinated pork belly cubes, ensuring not to overcrowd the pan. Fry in batches if necessary.
~15 min - 5
Fry the pork until golden brown and crispy on all sides, turning occasionally. This should take about 10-15 minutes per batch. Use a slotted spoon to remove the crispy pork belly and place it on paper towels to drain excess oil.
~15 min - 6
Once all pork is fried and drained, return the pork to the empty frying pan (discard excess oil, leaving about 1 tablespoon). Pour the prepared tamarind glaze over the pork. Toss to coat evenly until the glaze caramelizes slightly.
~5 min - 7
Transfer the crispy lemongrass pork belly bites to a serving plate. Serve immediately.
Tips
- For extra crispy pork, ensure the pork belly is patted dry before marinating and frying. This helps to remove excess moisture.
- The tamarind glaze can be made ahead of time and reheated gently before tossing with the fried pork belly.
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