The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Garam Masala Pork Belly with Apple Frisée Salad and Tamarind Gastrique


¾ cup light brown sugar

4 tablespoons garam masala

4 tablespoons kosher salt

2 teaspoons fresh black pepper

2-pound pork belly

Apple-frisée salad (recipe follows)

Tamarind gastrique (recipe follows)

Apple-Frisée Salad

¼ cup yogurt

½ teaspoon honey

Coarse salt and ground pepper

Pinch star anise powder

1 large head frisée, cut into bite-size pieces

1 teaspoon mint, chiffonade

1 apple, such as Honeycrisp, Pink Lady, or Gala, cored and thinly sliced

Tamarind Gastrique

3 tablespoons sugar

1 tablespoon Sherry wine vinegar

1 cup tamarind juice

1½ cup low-salt chicken broth


Pork Belly
  1. Combine brown sugar, garam masala, salt, and pepper. Rub spice mixture liberally over pork belly and let sit at least 1 hour (for best results, leave covered in refrigerator overnight).
  2. Place pork belly on a rack in an oven set to the lowest setting for 3–4 hours. (Note: if belly starts to caramelize place a small amount of water in the bottom of the sheet pan and cover with foil.) Cool and portion. Reheat before serving.
  3. Serve over apple-frisée salad drizzled with tamarind gastrique.
Apple-Frisée Salad
  1. In a small bowl, whisk together yogurt and honey. Season with salt, pepper, and star anise powder.
  2. In a large bowl, toss frisée, mint, and apple with enough dressing to coat. Season with salt and pepper and serve immediately.
Tamarind Gastrique
  1. Place sugar in a heavy saucepan set over medium-high heat. Heat until sugar begins to melt. Stir until sugar completely dissolves, then cook without stirring until deep golden in color, about 5 minutes.
  2. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute.
  3. Add tamarind juice; boil until mixture begins to thicken, about 5 minutes.
  4. Add broth and boil until gastrique coats the back of a spoon and is reduced to about ½ cup, about 15 minutes.
Print Recipe