Lao Crispy Pork Belly: Few Ingredients! Bonus: 2 Flavorful Dipping Sauces

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner and pork shoulder is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for a similar umami flavor.

Choose a piece of pork belly that is not too fat and cut it into two slices, half an inch thick, keeping the skin on.

Put the pork belly slices in a mixing bowl and add 1/4 teaspoon of salt, 1/2 teaspoon of ground pepper, 1 1/2 tablespoons of fish sauce, and 1 teaspoon of sugar. Mix well.

Heat frying oil in a pan to 340°F.

In a bowl, mix 2 tablespoons of all-purpose flour and 2 tablespoons of corn starch, then add it to the meat and mix.

Fry the pork belly in batches, adding half of the meat to the hot oil and stirring to prevent sticking. Cook for 2 minutes over medium-high heat, then remove and place on a rack.

Let the pieces rest for 5 minutes to allow moisture to evaporate.

For the second fry, add all the pieces back to the oil at 340°F, briefly stir, and let brown for 2 minutes over high heat.

Blanch water spinach in boiling water for 2 minutes and let drain.

Cut cucumber and bitter melon into pieces for serving.

Prepare the first dipping sauce by mixing 2 tablespoons of fish sauce, 1 tablespoon of lemon juice, 1 teaspoon of chili flakes, 1 tablespoon of toasted sticky rice powder, and some spring onion in a bowl.

Prepare the second dipping sauce by crushing 2 bird's eye chilies, 1 clove of garlic, a pinch of salt, and 1 teaspoon of shrimp paste. Add 1 tablespoon of fish sauce and 1 tablespoon of lemon juice, and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

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