Barbecued. Grilled.,  Fusion.

Roasted Pork Belly with Tamarind Glaze

Pork belly, the trendiest cut of meat at the moment, needs long, slow cooking. But fret not as you don’t need to give it much attention while it is cooking. This really tender and sticky pork belly in piquant sauce will surely be a hit with everyone.

 Serves:  7

1500 g piece pork belly, deboned, rind left on and scored

1 tablespoon sunflower oil

1 teaspoon black peppercorns, crushed lightly

1 teaspoon coarse sea salt

3 large onions, sliced

100 g Devagi Tamarind Cooler Syrup

1 teaspoon ground cumin

1 red chilli padi, deseeded and chopped


1 Lebanese cucumber (110g)

1 long green chilli, sliced thinly

30 g coarsely chopped fresh mint

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon caster sugar

1/4 teaspoon salt


  1. Heat oven to 180°C.
  2. Lay the pork, skin-side up, on a rack in a roasting pan.
  3. Trickle with a little oil, and then lightly press on the crushed peppercorns. Sprinkle some coarse sea salt. Place in the oven. Cook for 1 hour.
  4. Remove from oven and baste with the juices in the pan. Continue to cook for a further 1½ hours, basting every 20 minutes.
  5. Put the sliced onions in the roasting pan under the pork. Mix Devagi Tamarind Cooler together with the cumin and chilli padi. Brush it over the pork, and then increase the oven temperature to 200°C.
  6. Cook for a further 30-40 minutes, basting occasionally, until the syrup is caramelised with a rich, golden glaze over the pork.
  7. Once cooked and tender, remove pork from the oven. Leave to rest for 10-15 minutes.
  8. Serve thickly sliced pork, drizzled with the remaining thick tamarind sauce in the roasting pan, together with the salad.


  1. Using a vegetable peeler, cut cucumber lengthwise into ribbons.
  2. Place cucumber in large bowl with remaining ingredients. Toss gently to combine.
  3. Serve with pork belly.



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