Crispy Pork Belly Bites
These Crispy Pork Belly Bites are the ultimate crowd-pleasing appetiser. Crunchy crackling and juicy pork are paired with a sticky tamarind and chilli glaze that delivers the perfect balance of sweet, savoury and tangy flavours.
Perfect for entertaining, sharing platters or game day snacks, they’re guaranteed to disappear fast. For a heartier meal, serve alongside an Asian-style salad and steamed jasmine rice.
Crispy Pork Belly Bites
Australian Pork
10
30 minutes
120 minutes
These Crispy Pork Belly Bites are the ultimate crowd-pleasing appetiser.
Ingredients
1 x 2 kg piece boneless pork belly (see tip in notes)
1 tablespoon olive oil
2 teaspoons sea salt flakes
Shredded green onions (shallots), to serve
blank
2 teaspoons peanut oil
1 tablespoon finely shredded ginger
2 garlic cloves, finely chopped
1 long red chilli, deseeded and thinly sliced
¼ cup caster sugar
1 ½ tablespoons tamarind puree
2 teaspoons fish sauce
Directions
Preheat the oven to 240°C/220°C fan forced. Using a sharp knife, score pork rind at 1cm intervals. Rub with oil and sea salt.
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. Roast pork for 40-45 minutes or until the skin is golden and crackled.
Reduce heat to 170°C/150°C fan-forced and roast for a further 40 minutes or until the pork is very tender.
Meanwhile, to make the sticky tamarind jam, heat oil in a 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 occasionally, for 7-8 minutes or until the jam is thick and sticky. Remove from heat and set aside.
Remove pork from oven. Set aside to rest for 10 minutes. Slice pork into small squares. Arrange pork on a platter. Serve with sticky tamarind jam and shredded green onions.