Sunday, October 18, 2009

Tamarind Marinated Pork Belly


2 tblsp tamarind paste
1 heaping tblsp brown sugar
2 tablespoon Vietnamese fish sauce (nuoc mam)
1 heaping tblsp minced fresh ginger
2 tblsp green onions
1 teaspoon Chinese five-spice powder
2 pound pork belly, skinned and sliced into 1/4-inch-thick slices

Combine all of the marinade ingredients in a small bowl. Add the sliced pork belly to the marinade and marinate for 3 hours.

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.

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