Tamarind glazed pork

So I have been meaning to make this for two days. I got the pork out of the freezer on Sunday. Oh, well it is made now and the pork was still fine when I went to use it. I am very pleased with how it turned out. I pretty much just went by feel so I will try and write down what I did. 

Tamarind Glazed Pork 

4 pork belly rashers (or spare ribs as they are also called in Australia)

Piece of tamarind paste about 3 cm square

Zest & juice of 1 lime

2 cloves garlic, crushed 

1 - 2 tsp sambal olek (or to taste) 

2 tsp soy sauce 

1 - 2 tbsp brown sugar (palm sugar would be better but I didn't have any)

Tear up tamarind paste and place in a small dish and cover with warm water (I probably added 1/3 - 1/2 c water). Let soak 10 minutes then stir well. Strain through a fine sieve to remove seeds & pulp. Make sure to stir it around and press through well. 

Place tamarind, lime zest & juice, garlic, sambal olek, soy sauce and sugar in a small pot over a medium heat. Bring to the boil and simmer until it has reduced by at least half and thickened. 

Heat grill, place pork rashers on a rack with a foil lined tray underneath. Brush half glaze over one side of the rashers and cook under the grill until browned, about 5 - 7 minutes. Turn over and brush with remaining glaze. Place under grill again and cook for a further 5 - 7 minutes or until cooked through and nicely browned. 

Serve with rice and steamed greens.