Crispy Pork Belly with Lemon & Onion
Fried pork belly chunks with a golden crust, served with pickled red onion, fresh cucumber, and a bright lime-vinegar dipping sauce. A Peruvian street-food classic ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.5 lb pork belly, cut into 1.5-inch chunks
- ½ medium red onion, thinly sliced
- 1 medium cucumber, sliced into rounds
- 1 whole lime (juiced)
- 2 tbsp white vinegar
- 2 tbsp fresh cilantro or parsley, chopped
Instructions
- 1
Toss red onion slices with lime juice and 1 tbsp white vinegar; set aside.
- 2
Heat neutral oil in a heavy skillet over medium-high until it shimmers, about 2 minutes.
- 3
Working in batches, add pork chunks without crowding. Fry 6–8 minutes until golden brown and crispy on all sides.
- 4
Drain pork on a paper towel-lined plate. Season generously with salt and black pepper.
- 5
Arrange pork on a plate with cucumber slices and pickled red onion on the side.
- 6
Drizzle remaining vinegar over pork, top with cilantro, and serve with lime wedges.
Tools you’ll need
- heavy-bottomed skillet or Dutch oven (12-inch)
- high-heat thermometer or visual cue
- slotted spoon or spider strainer
- paper towels
- cutting board and knife
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