Crispy Pork Belly with Chili & Shallot Salad
Fried pork belly chunks with a bright, spicy garnish of fresh chilies and shallots. Peruvian-inspired, ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
indulgentcasualperuvianporkcrispyjuicytenderweeknight
Ingredients
- 1.5 lbs pork belly, skin-on, cut into 1-inch cubes
- 2 whole red chilies, thinly sliced
- 3 whole shallots, thinly sliced
- 2 tbsp fresh lime juice
- 3 cups neutral oil, for frying
- ½ tsp cumin seeds
Instructions
- 1
Pat pork cubes dry with paper towels. Season generously with salt and black pepper.
- 2
Heat oil in a heavy-bottomed pot to 325°F (or until a cube of bread turns golden in 30 seconds).
- 3
Working in batches, fry pork cubes until skin is deep golden and meat is tender, 12–15 minutes total.
- 4
Drain on paper towels. Toss hot pork with salt and cumin seeds.
- 5
Toss sliced chilies and shallots with lime juice and a pinch of salt.
- 6
Pile pork on a plate and top with chili-shallot salad. Serve immediately.
Tools you’ll need
- heavy-bottomed pot (3–4 quart capacity)
- thermometer or wooden skewer
- slotted spoon
- paper towels
- cutting board
- sharp knife
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