Mar
22

Tamarind Marinated Pork Belly Skewers

SERVES 6 TO 8 AS AN APPETIZER

Ingredients:

1 tablespoon tamarind paste (available in Asian markets)
2 teaspoons brown sugar
1 tablespoon Vietnamese fish sauce (nuoc mam)
2 teaspoons minced fresh ginger
1 tablespoon minced shallot or green onions
1/2 teaspoon Chinese five-spice powder
1 pound pork belly, skin removed and sliced into 1/4-inch-thick slices

Recipe:

Combine all of the marinade ingredients in a small bowl. Add the sliced pork belly to the marinade and marinate for at least 30 minutes or up to 2 hours at room temperature.

Set up a gas or charcoal grill with a medium fire. Remove the pork from the marinade, thread on skewers to keep the slices from curling, and grill over medium coals for 2 to 3 minutes per side or until nicely browned. Serve at once.

Note: If you can find sliced, raw bacon (unsmoked), you can use that instead of slicing your own.

From “Bruce Aidells’s Complete Book of Pork”

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