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Crispy Pork Belly with Fiery Bird's Eye Chili Fish Sauce
Rate this recipePork belly with bird's eye chili fish sauce is simple to make but incredibly tasty, perfect for any everyday meal.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
30 minutes
Servings
2
Level
Easy
Ingredients
Pork belly
200 g
Garlic
1 bulb
Green bird's eye chilies
2 piece
Cooking oil
1 bottle
Kumquats (calamansi)
3 piece
Lemongrass
1 stalk
Implementation Steps
01
Fry the pork belly
First, wash the pork belly, blanch it briefly in boiling water and rinse again thoroughly. Pat dry with paper towels. Cut into bite-sized slices about 0.5 cm thick. Put the pork in an air fryer and pre-fry for about 15 minutes.
Then heat oil in a pan and fry the pork until evenly golden and the skin puffs up crisp. Lift out onto paper towels.
First, wash the pork belly, blanch it briefly in boiling water and rinse again thoroughly. Pat dry with paper towels. Cut into bite-sized slices about 0.5 cm thick. Put the pork in an air fryer and pre-fry for about 15 minutes.
Then heat oil in a pan and fry the pork until evenly golden and the skin puffs up crisp. Lift out onto paper towels.
02
Make the fish sauce
Finely mince the garlic and green bird's eye chilies. Peel the outer layer of the lemongrass and slice; peel and slice the shallots. Wash and shred the lime leaves, and squeeze the kumquats for juice.
Mix the dipping sauce with this formula: minced garlic, minced bird's eye chilies, 3 tablespoons sugar, 1 tablespoon fish sauce, the juice of 3 kumquats, lemongrass, lime leaves and shallots. Stir well with a spoon until combined and adjust to taste.
Finely mince the garlic and green bird's eye chilies. Peel the outer layer of the lemongrass and slice; peel and slice the shallots. Wash and shred the lime leaves, and squeeze the kumquats for juice.
Mix the dipping sauce with this formula: minced garlic, minced bird's eye chilies, 3 tablespoons sugar, 1 tablespoon fish sauce, the juice of 3 kumquats, lemongrass, lime leaves and shallots. Stir well with a spoon until combined and adjust to taste.
03
The finished dish
Your pork belly with bird's eye chili fish sauce is ready – so simple, isn't it? Serve the fried pork belly with a bowl of the freshly made fish sauce and enjoy with hot rice!
Your pork belly with bird's eye chili fish sauce is ready – so simple, isn't it? Serve the fried pork belly with a bowl of the freshly made fish sauce and enjoy with hot rice!
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