Crispy Tamarind Pork Belly Recipe

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Nutrition per serving    (USDA % daily values)
CAL
985
FAT
206%
CHOL
101%
SOD
482%

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Ingredients for 4 servings

1 2-pound slab pork belly

1 tablespoon lemongrass, smashed

1/2 red finger chili split in half

2 1/4-inch slices galangal or ginger root

1/2 piece star anise

2 sticks cinnamon

3 tablespoons salt

2 teaspoons brown sugar

Grapeseed oil, for frying

red finger chili peppers, sliced thinly on the bias, for garnish

lime wedges, for garnish

1 teaspoon tamarind paste, dissolved in 1 cup of water

1 cup nuoc cham

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