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Philippine Artisan Flavoured Sauces, Condiments & Preserves

Product to use

Tamarind Jam

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1/4 cup tamarind jam 

2 tablespoons soy sauce 

1 tablespoon honey 

1 tablespoon rice vinegar 


500g pork belly slices 

1/4 cup tamarind jam 

2 tablespoons soy sauce 

2 tablespoons honey 

2 cloves garlic, minced 

1 teaspoon ginger, grated 

1 tablespoon vegetable oil 

Salt and pepper to taste 

Optional garnish: chopped green onions and sesame seed

How to

1. In a bowl, combine the tamarind jam, soy sauce, honey, minced garlic, grated ginger, vegetable oil, salt, and pepper. Mix well to create a marinade.

2. Place the pork belly slices in a shallow dish or a ziplock bag and pour the marinade over them. Ensure that the pork is evenly coated. Let it marinate in the refrigerator for at least 1 hour, or overnight for best results.

3. Preheat your oven to 190°C

4. In a small saucepan, combine the ingredients for the glaze: tamarind jam, soy sauce, honey, and rice vinegar. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 5 minutes until the glaze thickens slightly. Set aside.

5. Heat a large oven-safe skillet or cast-iron pan over medium-high heat. Add a little oil if necessary. Remove the pork belly from the marinade, shaking off any excess, and place the pieces in the hot pan. Sear the pork on all sides until browned and caramelized, about 2-3 minutes per side.

6. Once the pork belly is seared, brush the tamarind glaze generously over the pork pieces. Reserve some glaze for serving.

7. Cover the pan and place in the oven and roast for about 45 mins to an hour or until pork is tender and cooked.

8. Drizzle the remaining glaze over the pork before serving.

This recipe is for a delicious and easy tamarind-glazed pork belly that will make your mouth water. The result is a sweet, tangy and savory dish that pairs well with rice and steamed vegetables. You can garnish it with chopped green onions and sesame seeds for some extra crunch and flavor. Enjoy!

Tamarind Pork Belly

4 -6  servings

60 mins