Pork Belly Recipe

Trim and score

Pat pork belly dry with paper towels. If any thick skin remains, remove it. Cut into 1-inch pieces (or leave as a whole slab if preferred). Lightly score the fat surface in a crosshatch pattern about 1/4" deep to help render fat.

Season and marinate

In a bowl, whisk together tamari (or soy), tamarind paste, light brown sugar, minced garlic, grated ginger, neutral oil, kosher salt and black pepper until sugar and tamarind are dissolved. Add pork belly pieces and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight, rotating once so marinade penetrates evenly.

Render and roast

Preheat oven to 300°F (150°C). Remove pork from marinade, reserving marinade. Place pork pieces fat-side up on a wire rack set in a rimmed baking sheet lined with foil. Roast 1 hour 15 minutes to 1 hour 40 minutes, until fat has rendered and meat is fork-tender. During roasting, baste once or twice with reserved marinade (bring marinade to a simmer on the stovetop for a minute before basting if safety desired).

Crisp finish

Increase oven to 450°F (230°C) or set broiler to high. Roast or broil 6–10 minutes, watching carefully, until the exterior is deeply caramelized and crisp in spots. Remove and let pork rest 8–10 minutes before slicing or serving.

While pork roasts, combine the diced pineapple, red bell pepper, jalapeño, finely diced red onion and chopped cilantro in a medium bowl.

Whisk together lime juice, the teaspoon of tamarind paste (diluted with a small splash of water if thick), honey, sea salt and black pepper. Pour dressing over pineapple mixture and toss to combine. Taste and adjust acidity or salt. Let sit 10–15 minutes at room temperature to allow flavors to marry.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine rice vinegar, water, sugar, kosher salt and optional red pepper flakes. Warm just until sugar and salt dissolve — do not need to boil. Pour hot brine over onions, press onions down to ensure they are submerged, and let cool to room temperature. Cover and refrigerate at least 30 minutes (best 1–2 hours). These will keep up to 2 weeks refrigerated.

Slice rested pork belly into bite-sized pieces if left as a slab, or arrange the roasted pieces on a serving platter.

Spoon spicy pineapple salsa over or alongside the pork. Top with a few strips of pickled red onion and scatter fresh cilantro leaves. Sprinkle toasted sesame seeds if using and serve with lime wedges to squeeze over just before eating.

Serve warm. Leftovers: refrigerate pork and condiments separately in airtight containers up to 3 days; gently reheat to preserve crispness.