Pork Belly with Tamarind and Sweet Chilli Sauce Glaze And a Giveaway!

Tamarind glazed pork belly and Taylor's wine

I was contacted by  Taylors Wine  to try out their wines and to do a giveaway on my blog.  How can you say no to wine, so of course, I said yes!  One lucky reader gets a chance to win 2 bottles from Taylors Wine but more on that later.

Taylors wine is a family owned wine company in South Australia’s Clare Valley, that was born from a passion of producing exceptional, hand crafted wines.  I was lucky enough to try their Taylors Estate Gewurztraminer.  This wine has rose, musk and spice aromas, along with a palate that is crisp and zesty with lime and lychee flavours.  I wanted a dish that would compliment those flavours and had a look at their website where they list food and wine pairings.

Taylor's Wine

I came up with a recipe that was not only damn delicious but went really well with the Gewurztraminer.  I love pork and what better cut is there than pork belly?  I simmered the pork belly first and cooked it all the way through. I then placed in a hot oven to get that nice crunchy crackling on it.  I accidentally put the oven on the grill with fan function but didn’t realise until after an hour of cooking. But the crackling turned out perfect. At first I thought the glaze would soften the crackling but it didn’t.  It just gave it extra flavour.  One word. Winner!

Tamarind glazed pork belly and Taylor's wine2

Recipe:

  • 1.25kg pork belly
  • 1 tsp black peppercorns
  • 2 tbs salt
  • 4 bay leaves

Glaze:

  • 2 cloves garlic, crushed
  • 1 tsp minced ginger
  • 1/2 cup honey
  • 1/2 cup sweet chilli sauce
  • 1/4 cup tamarind puree
  • 1/4 cup brown sugar
  1. In a large pot, place pork belly and enough water to cover.  Add the salt, pepper and bay leaves.
  2. Bring to the boil and then simmer for 1.5 hours.
  3. Take the pork belly out and let it rest on a rack at room temperature for at least one hour.
  4. Preheat grill with fan function on your oven to 220degC
  5. Meanwhile mix all the ingredients for the glaze in a small bowl.  Place half aside into a small serving dish.
  6. Roast the pork belly for 20mins then turn down the temperature to 170degC for an hour and a half.
  7. Glaze the pork belly with your glaze mixture and let it roast for another 15 mins.
  8. Serve with the extra glaze for dipping.

Tamarind glazed pork belly and Taylor's wine3

To enter:

  • please leave a comment at the end of this post.
  • Australian residents only
  • You must be over the age of 18 to enter. Wine will be shipped out once proof of age has been secured.
  • Winner will be notified by email.
  • Competition ends midnight 14th March 2014
  • What are you waiting for?  Start commenting!

Bon appetite,

Cherrie

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9 thoughts on “Pork Belly with Tamarind and Sweet Chilli Sauce Glaze And a Giveaway!

  1. Mare, I think I just drooled and died after reading your post. This is absolutely delish and I’m sure will go well with the wine pairings you suggested. Since I am not in Australia, I’ll be happy to have the pork belly with tamarind glaze as my prize :-)

  2. The pork belly looks delicious Cherrie! Great discovery with having the oven on grill with fan function first – certainly worked out well! Love the glaze too, especially the honey and tamarind. The Taylors Estate Gewurztraminer looks and sounds great!

  3. What a great recipe, Cherrie! I love tamarind and this is such a clever way of cooking with it. Love the way your Filipino mind ticks in the kitchen haha

  4. Cooked this last night for a small party of four. It’s a knock-out! Crispy-topped tender pork with a sticky, sweet, bitter tang from the tamarind glaze. Served simply with steamed rice and a basic salad with plenty of the remaining tamarind glaze to dress.
    (I chopped in a couple of birds eye chillies to the glaze as we like a bot of a kick!)

    We didn’t have a fruity white to accompany but it worked well with a bottle of pinot. (or two)

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