Dinner

Pork Belly Confit with Tamarind-Palm Glaze & Charred Eggplant

Name: Pork Belly Confit with Tamarind-Palm Glaze & Charred Eggplant
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 2 servings
Ingredients: 1.5 lbs pork belly, skin scored, cut into two 4 oz pieces; 1.5 cups chicken or pork stock; 1/2 cup coconut milk; 2 tbsp soy sauce; 1 tbsp fish sauce; 4 slices fresh ginger; 3 star anise pods; 2 garlic cloves, crushed; 1 tbsp tamarind paste; 3 tbsp palm sugar; 1 tbsp lime juice; 1 medium eggplant, cut into 1/2 inch rounds; 2 tbsp neutral oil; 3 garlic cloves, thinly sliced; fine sea salt and cracked black pepper; cilantro sprigs for garnish

Thick-cut pork belly braised until fork-tender in a ginger-star anise broth, then glazed with tamarind and palm sugar and finished under the broiler until the exterior caramelizes to a glossy mahogany. Charred eggplant rounds and crispy garlic chips complete an elegant, deeply satisfying dinner.

620calper serving 52gprotein 28gcarbs 32gfat 20min prep 120min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this