Tamarind – Pork Belly – Lemongrass – Chinese Cabbage

Colombian cuisine is influenced by many cultures around the world. This dish is the epitome of a Colombian fusion dish. The American style pork belly recipe is glazed with a unique tamarind paste. This combined with a quintessential fresh Korean salad makes an incredible entree!

As mentioned in our article The Tamarind Twist, tamarind has roasted and spicy aromas, both of which are present in pork. Furthermore, the addition of the ginger in the glaze and the salad is noteworthy due to its balsamic aroma. Said aroma is also found in lemongrass, another essential ingredient in this dish that also fits well with the pork.

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Tamarind paste

  • 100 g Water
  • 50 g Tamarind

Boil the water and pour on the tamarind. Let it cool and place it in the refrigerator overnight. Sieve.


  • 5 g Garlic chopped
  • 10 g Ginger puree
  • 75 g Honey
  • 50 g Sweet chili sauce
  • 20 g Tamarind paste
  • 50 g Brown sugar
  • 2 g Worcestershire sauce

Mix all ingredients and heat, while stirring slowly, until the sugar has melted. Allow it to cool.

Pork Belly

  • 750 g Pork Belly
  • 15 g Lemongrass
  • 20 g Ginger
  • 15 g Salt
  • 5 g Pepper, crushed

Put all ingredients in a jar and cover well with water. Simmer at least 2 hours on a low heat (do not boil). Leave it to cool in the broth.

Cut the cooked bacon into slices. Season with salt and pepper. Color the pieces on both sides. Remove the oil and add some glaze. Reduce the sauce on a low heat and while turning the meat constantly.


  • 100 g Nappa cabbage
  • 10 g Ginger , finely chopped
  • 2 g Garlic , finely chopped
  • 10 g Chili pepper , finely chopped
  • 5 g Lime juice
  • 10 g Olive oil
  • 2 Scallion, chopped

Mix all ingredients. Season to taste.

Don’t forget to check out our unique tamarind cocktail and dessert!

Tamarind – Tomato – Tequila – Cinnamon

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Tamarind – Fig – Chocolate – Cream Cheese

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