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Pork Belly Chips

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© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com


Deep fried thinly sliced pork belly with a simple black vinegar dipping sauce. The pork belly was first pressure cooked in a seasoned broth, chilled, sliced and then fried until crisp. It can be enjoyed on its own as a snack (seriously the best chips that I have ever had), or as the main with some seasonal salad or use them as the soup topping. I had to tweak the recipe that I found on Raymund's blog a bit (to add chilli, fish sauce, and black salt) based on my taste and what I have in pantry.

  • 1-1.5 kg Pork belly, (1 big piece, do not slice)
  • 2 tbsp Maggi liquid seasoning
  • 1 tbsp Fish sauce
  • 2 Garlic cloves, crushed
  • 1 tbsp Black peppercorns
  • 4 Bay leaves
  • 3 Dried chillies
  • 1/2 tsp Kala Nama black salt (or sea salt)
  • 400 ml Water
  • 1 kg Lard for frying
  1. Place the pork belly, skin side up, in your Instant Pot together with the Maggi liquid seasoning, crushed garlic cloves, black peppercorns, bay leaves, dried chillies and kala nama black salt.
  2. Pour in water and lock on the lid, making sure the steam release valve is in “Sealing” position. Cook for 25 minutes. Once all the pressure has been released, remove the pork belly and pat it dry with a paper towel. Once it's cooled to room temperature, refrigerate it for over night.
  3. Remove the pork belly from the frigerator and cut into 3-4mm thin slices.
  4. Heat the lard in a large saucepan until the temperature reaches 180C/350F. Lower the pork belly slices into the hot lard and fry for 15 minutes. Remove and drain on the kitchen paper. Cool for 30-60 minutes.
  5. Bring the lard back to boil and refry the pork belly slices on high for 5 minutes until nicely golden brown and crisp. Serve with your favourite sauce. I like to dip them with a mixture of black vinegar, light soya sauce, minced garlic and chopped coriander leaves.

© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com


46 comments:

Marissa 24/2/22 00:58

We're always up for pork belly in our house, Angie! These crispy, porky snacks look addictive!

[Reply]
Brian 24/2/22 01:05

I've not had the chips but they sure look tasty!

[Reply]
Tom 24/2/22 01:31

..this something that I would like to try!

[Reply]
Martha 24/2/22 01:41

That's some serious good stuff there Angie. I'm practically drooling just thinking about it!

[Reply]
Raymund 24/2/22 02:41

Nice to see this Angie!!! I think you brought it up a notch by using lard. Love it

[Reply]
My name is Erika. 24/2/22 03:21

I've had pork belly bacon which is delicious. This is a great idea and sounds amazing also. Hope your week is going well. Hugs-Erika

[Reply]
J.P. Alexander 24/2/22 03:26

Uy gracias por la receta. Se ve muy rica. Te mando un beso.

[Reply]
Nancy Chan 24/2/22 04:46

This is new to me. Very interesting. I want to try this recipe.

[Reply]
Lola Martínez 24/2/22 08:43

Por aquí se llaman cortezas y es cierto que están muy buenas, eso si, hay que comerlas con moderación.
Bss

[Reply]
speedy70 24/2/22 09:05
This comment has been removed by the author.
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speedy70 24/2/22 09:06

Un'idea molto ghiotta, grazie!!!!!

[Reply]
choupette88 24/2/22 09:23

Tu me mets déjà l'eau à la bouche le matin de bonne heure !
Bon jeudi à toi !
Bisous de nous deux

[Reply]
Rose world 24/2/22 09:34

Pooh. This dish sounds and looked appetizing. The use of lard, sure good and sinful. Hehe

[Reply]
Whats Cookin Italian Style Cuisine 24/2/22 10:57

I have made bacon before with belly and barbecued it but this looks incredible!

[Reply]
DEZMOND 24/2/22 13:10

Sounds something from a witches cauldron LOL but I do love your wooden round board!

[Reply]
David M. Gascoigne, 24/2/22 13:32

Sounds like my arteries would be sending out an SOS!

[Reply]
New Classic r 24/2/22 14:22

This is a delicious and unique recipe.

[Reply]
thepaintedapron.com 24/2/22 15:05

You had me at pork belly!
Jenna

[Reply]
Debra Eliotseats 24/2/22 15:23

At this moment, I cannot think of anything better! Porky goodness!

[Reply]
Kitchen Riffs 24/2/22 15:50

Love pork belly! And wow, what a terrific way to make it. Really good stuff -- just excellent. Thanks.

[Reply]
Bill 24/2/22 17:22

Never knew there were pork belly chips.

[Reply]
Pam 24/2/22 19:02

Oh boy. These guys would be very dangerous for me. YUM!

[Reply]
DeniseinVA 24/2/22 20:56

Oh my, this looks so good. I have been looking for a recipe for pork belly. So glad I found you. You have very yummy recipes on here :)

[Reply]
babYpose 25/2/22 04:07

Maggi seasoning is famous and a rescuer anytime. Happy weekend dear Angie.

[Reply]
The Yum List 25/2/22 04:20

What a delicious looking tower of yum.

[Reply]
2pots2cook 25/2/22 09:17

Angie, you make great food but I think I have never seen something that addictive at your place !

[Reply]
Irma 25/2/22 09:19

This pork belly looks delicious.
Coincidentally, we are also going to eat this today.
Greetings Irma

[Reply]
Manuel Bermúdez. 25/2/22 10:49

I love pork, i note your recipe, thank you ANGIE.

[Reply]
savorthebest 25/2/22 23:23

This is a great idea, it sounds delicious

[Reply]
eileeninmd 26/2/22 12:16

Hello,
They look very tasty. I try to stay away from fried foods.
But, I thank you for sharing your recipes. Have a great day and a happy weekend.

[Reply]
Suja Manoj 26/2/22 15:01

This is such a unique recipe, I want to try this recipe, looks so yummy!

[Reply]
David 26/2/22 19:26

Angie, Wow! Love pork belly and these 'chips' look and sound amazing. This kind of snack would be very satisfying...and I wouldn't have to eat very many of them to feel satisfied either. Take Care, Big Daddy Dave

[Reply]
Roz | La Bella Vita Cucina 27/2/22 13:57

I just LOVE fried pork rinds when I can find them on a menu. I've never made them for fear of messing them up, but now with this recipe, that fear is gone! I can't wait to try these! Gotta hear that perfect 'crunch' sound when biting into one! Thanks Angie!

[Reply]
Liz That Skinny Chick Can Bake 27/2/22 14:42

Wow, what a delicious low carb snack!!

[Reply]
Velva 27/2/22 20:16

Hi Angie, I think pork belly chips is a creative way to enjoy as a snack. Nice!

I am back blogging. My new website has a new name Eveningwithasandwich.com New look, new feel, new vibe. Come visit!
Best,
Velva

[Reply]
Muriel 27/2/22 22:46

Une belle découverte gourmande ! Bonne soirée Angie

[Reply]
Frank 27/2/22 22:47

Now this looks like something I'd love to sink my teeth into. Crispy pork belly is like a drug to me... ;-)

[Reply]
Veronica Lee 28/2/22 07:10

This is something that I would totally want to try!

Happy Monday!

[Reply]
Ben | Havocinthekitchen 28/2/22 19:52

Pork belly chips? I've only seen this before on the mentioned Raymund's blog. And probably seeing this the second time within last couple of months is a sigh that I should give them a try :) Look beautiful!

[Reply]
bread&salt 1/3/22 19:46

Presentation is perfect (great photos) Dear Angie! This recipe looks really different.

[Reply]
mjskit 6/3/22 04:14

How do you come up with these fabulous ideas and then make them real? Pork belly chips? I'm in heaven. I can just look at them and hear the crunch of biting into them.

[Reply]
tigerfish 9/3/22 22:50

Addictive indeed! I can foresee myself munching on these, non-stop :p

[Reply]
Tisa Jacob 11/3/22 02:40

What a wonderful idea! Fried pork belly. I like how you used kala namak- that would give it such a unique savory taste.

[Reply]


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