Crispy Lemongrass Pork Belly Bites with Nuoc Cham Glaze
These irresistible bites feature succulent pork belly marinated in fragrant lemongrass and garlic, then fried to a perfect crisp. They are tossed in a vibrant, sweet, salty, and tangy nuoc cham glaze, creating a complex flavor profile that is both addictive and satisfying. Perfect for sharing or as a delightful standalone snack.
Prep Time
150 min
Difficulty
Hard
Servings
4
Calories
450 kcal
Instructions
- 1
Prepare the pork belly: Cut the pork belly into approximately 1-inch cubes. Trim off any excess hard fat, leaving a good layer of fat for crispiness.
~10 min - 2
Marinate the pork belly: Finely mince the lemongrass (white and light green parts only) and garlic. In a large bowl, combine the pork belly cubes, minced lemongrass, minced garlic, fish sauce, sugar, and black pepper. Mix well to ensure all pieces are coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
~15 min - 3
Make the nuoc cham glaze: In a small bowl, whisk together lime juice, water, fish sauce, sugar, and red chili flakes. Set aside.
~5 min - 4
Fry the pork belly: Heat enough vegetable oil in a frying pan over medium-high heat to generously cover the pork belly pieces. Once the oil is hot (around 350°F / 175°C), carefully add the marinated pork belly in batches, ensuring not to overcrowd the pan. Fry for about 8-10 minutes per batch, or until golden brown and crispy on all sides.
~20 min - 5
Drain the pork belly: Using a slotted spoon, remove the fried pork belly from the oil and place them on a plate lined with paper towels to drain excess grease.
~2 min - 6
Glaze the pork belly: In a clean saucepan over low heat, gently warm the prepared nuoc cham glaze. Add the crispy pork belly bites to the saucepan and toss to coat them evenly in the glaze. This should take about 1-2 minutes.
~3 min - 7
Serve: Immediately transfer the glazed pork belly bites to a serving plate. Garnish with extra chili flakes or fresh cilantro if desired.
Tips
- For extra crispy pork belly, you can do a double fry. Fry the pork belly once until lightly golden, let it rest for 5 minutes, then fry again until deeply golden and crisp.
- The nuoc cham glaze can be adjusted to your preference for sweetness, saltiness, and tanginess. Taste and adjust the ingredients before glazing the pork belly.
Featured Collections
Popular Recipes
HalalBitter Melon & Shrimp Stuffed Crispy Rolls
These delicate Vietnamese-inspired appetizers feature a unique filling of slightly bitter Chinese bitter melon, plump shrimp, and savory herbs, all encased in a perfectly crispy spring roll wrapper. The interplay of textures and the complex bitter-sweet-sour-umami flavor profile makes them an unforgettable starter.
HalalGà Kho Gừng Sả Ngò Gai
This dish features tender chicken pieces braised in a fragrant broth infused with ginger, lemongrass, and star anise, creating a complex savory and aromatic profile. Served with fresh herbs and a bright lime wedge, it's a comforting yet invigorating Vietnamese lunch.
HalalLemongrass & Lime Leaf Shrimp Skewers with Tamarind Glaze
These vibrant skewers feature succulent shrimp marinated in the zesty flavors of lemongrass and kaffir lime. A tangy tamarind glaze adds a complex sour and slightly sweet finish, making them an addictive appetizer.
HalalSpicy Lemongrass Duck Noodles
Tender duck leg, braised in a fragrant broth infused with lemongrass, ginger, and chili, served over springy rice noodles. This dish offers a delightful balance of sweet, spicy, and umami flavors, making it a perfect and satisfying dinner.