Pork Belly Recipe

Prepare pork

Pat the pork belly dry with paper towels. Trim excess sinew if needed and cut into 1–1.25 inch (2.5–3 cm) cubes so pieces will cook evenly.

Season

Toss the pork cubes with 1.5 tsp kosher salt and 1 tsp black pepper in a bowl. Let rest at room temperature for 15 minutes while you prepare other components.

Skewer

Thread 3–4 pork cubes per skewer, leaving a little space between pieces to allow heat circulation. Brush lightly with 1 tbsp olive oil.

Cook (grill or pan)

Heat a grill or heavy skillet to medium-high (around 400°F / 200°C). If using a skillet, add a thin film of neutral oil and get it very hot. Sear skewers 2–3 minutes per side until well browned. Reduce heat to medium and continue cooking, turning occasionally, until pork is tender and reaches 145–160°F (63–71°C) internal temperature and fat has rendered, about 10–12 minutes total depending on thickness. If flare-ups occur, move to a cooler zone and finish indirectly.

Rest

Remove skewers to a tray and let rest 5 minutes before glazing and serving so juices redistribute.

Make glaze while pork rests. In a small saucepan over medium-low heat combine 3 tbs tamarind paste, 1 tbs finely chopped chipotle in adobo, 2 tbs brown sugar, 1 tbs soy sauce, 1 tbs rice vinegar, grated garlic (2 cloves), and 1 tbs lime juice. Add 2 tbs water to loosen.

Bring mixture to a gentle simmer and cook, stirring frequently, until sugar dissolves and mixture thickens to a glossy glaze, 4–6 minutes. If very thick, add up to 1–2 tbs more water. Taste and adjust: more lime for brightness, more brown sugar for sweetness, or more chipotle for heat.

Finish glaze by whisking in 1 tsp neutral oil off heat for sheen and slightly mellower flavor. Keep warm.

Brush glaze onto each rested skewer, coating all sides. Optionally return skewers to the hot grill or skillet 30–60 seconds per side to set glaze and develop a slight char—watch closely to prevent burning.

Place the matchstick turnip in a jar or bowl. In a small saucepan bring 1 cup water, 1 tbs rice vinegar, 2 tbs white vinegar, 1 tbs sugar and 1/2 tsp kosher salt just to a simmer to dissolve sugar and salt. Remove from heat and let cool to warm (not piping hot).

Pour the warm pickling liquid over the turnip so it is fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes to 1 hour (best if 2+ hours) before serving. Quick-pickled turnip will keep refrigerated up to 5 days.

Whisk together 1/2 cup mayonnaise and 1/4 cup Greek yogurt until smooth. Add 1/2 tsp ground turmeric, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp lemon juice, 1/4 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Mix well.

Thin with up to 1 tablespoon water to reach a drizzleable consistency. Taste and adjust seasoning. Chill until ready to serve; flavors meld nicely if made 30 minutes ahead.

Arrange glazed pork belly skewers on a platter. Spoon a little yellow sauce alongside or lightly drizzle over the edges of the skewers (reserve extra for dipping).

Top or serve pickled turnip next to the skewers for acid refresh. Sprinkle chopped cilantro and toasted sesame seeds over the skewers and turnips. Serve with lime wedges for squeezing over just before eating.

Serve warm. Leftover glazed pork belly keeps refrigerated up to 3 days and can be gently reheated in a 300°F (150°C) oven until just warmed through, then refreshed with a quick glaze brush under broiler or in a hot skillet.