Crispy pork belly with sticky Tamarind & chilli jam

Prep time 30 minutes Cook time 1 hour 20 minutes

Serves 10 people



  • 1 x 2kg piece boneless pork belly

Sticky Tamarind & chilli jam

  • 2 tsp peanut oil
  • 1 tbsp finely shredded ginger
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, deseeded and thinly sliced
  • ¼ cup caster sugar
  • 1 ½ tbsp Tamarind puree
  • 2 tsp fish sauce


  1. 1.
    Score rind at 1cm intervals.
  2. 2.
    To make sticky tamarind jam - heat oil in small saucepan over high heat. Add ginger, garlic and chilli and cook, stirring for 1 minute or until aromatic. reduce heat to low. add ¼ cup of water, sugar, tamarind puree and fish sauce. Stir to dissolve the sugar. reduce heat and simmer, stirring accasionally for 7-8 minutes or until the jam is thick and sticky. Remove from heat and when cool place in air tight container or jar.
  3. 3.
    Or #switchitup - offer a sauce you already have in the shop

General Information

Customer Cooking Instructions:

  1. Preheat oven to 240°C/220°C fan forced. rub pork rind with oil and sea salt.

  2.  Place a rack in a large roasting pan. Pour 3 cups of water into the roasting pan. Place pork skin side up on the rack.

  3. Roast pork for 40-45 minutes or until the skin is golden and crackles.

  4. Reduce heat to 170°C/150°C fan forced and roast for a further 40 minutes or until the pork is very tender.

  5. Remove pork from oven. Set aside to rest for 10 minutes. Slice pork into small squares. Arrange pork on platter. Serve with sticky tamarind jam and shredded green onions.

Tips: for the best crackling, place pork belly skin side up onto a tray lined with baking paper and refrigerate overnight from the fridge 1 hour before scoring the skin.