Tamarind & Lemongrass Braised Pork Belly with Crispy Shallots
This dish features tender, slow-braised pork belly infused with the bright, tangy flavors of tamarind and fragrant lemongrass. The rich pork is perfectly complemented by a topping of crunchy, homemade crispy shallots, offering a delightful contrast in textures and tastes.
Prep Time
240 min
Difficulty
Hard
Servings
4
Calories
750 kcal
Instructions
- 1
Cut pork belly into large chunks (about 5cm).
~5 min - 2
In a large pot, add pork belly, cover with water and bring to a boil. Skim off any scum. Reduce heat and simmer for 60 minutes until tender.
~65 min - 3
While the pork is simmering, prepare the braising liquid. In a bowl, mix tamarind paste, fish sauce, palm sugar, and 500ml of water. Set aside.
~10 min - 4
Bruise the lemongrass stalks and thinly slice the garlic and ginger.
~5 min - 5
Drain the pork belly and discard the water. Add the pork belly back to the pot along with the bruised lemongrass, sliced garlic, and ginger.
~2 min - 6
Pour the tamarind mixture over the pork belly. Bring to a simmer, then cover and braise for another 90 minutes, or until the pork is very tender and the sauce has thickened.
~90 min - 7
While the pork is braising, prepare the crispy shallots. Thinly slice the shallots.
~5 min - 8
Heat vegetable oil in a frying pan over medium heat. Add the sliced shallots and fry until golden brown and crispy, stirring occasionally. This can take about 10-15 minutes. Be careful not to burn them.
~15 min - 9
Remove crispy shallots with a slotted spoon and drain on paper towels.
~2 min - 10
Once the pork is tender, remove it from the braising liquid using a slotted spoon. Strain the braising liquid to remove solids and return the liquid to the pot. Simmer uncovered for about 10 minutes to reduce and thicken further if needed.
~10 min - 11
Return the pork belly to the thickened sauce. Stir in lime juice and chopped cilantro.
~2 min - 12
Serve the braised pork belly hot, drizzled with extra sauce and topped generously with crispy shallots.
Tips
- For an extra layer of flavor, you can sear the pork belly pieces before the initial boiling.
- Store leftover crispy shallots in an airtight container at room temperature for up to a week. They will lose some crispiness over time.
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