Spicy Lemongrass Pork Belly with Crispy Shallots
Tender pork belly braised in a fragrant broth infused with lemongrass, garlic, and chili, creating a rich and savory dish. Topped with a generous sprinkle of crispy fried shallots for an addictive crunch and extra layer of flavor.
Prep Time
120 min
Difficulty
Medium
Servings
4
Calories
650 kcal
Instructions
- 1
Prepare the pork belly by cutting it into 2-inch cubes. Bruise the lemongrass stalks and finely mince the garlic cloves and chilies.
~10 min - 2
In a large pot, combine the pork belly, bruised lemongrass, minced garlic, minced chilies, fish sauce, soy sauce, brown sugar, and water. Bring to a boil, then reduce heat, cover, and simmer for 90 minutes, or until the pork belly is very tender.
~90 min - 3
While the pork belly is simmering, prepare the crispy shallots. Thinly slice the shallots. Heat about 1 inch of vegetable oil in a frying pan over medium heat. Fry the shallots in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
~20 min - 4
Once the pork belly is tender, increase the heat to medium-high and uncover the pot. Reduce the sauce for about 10 minutes, allowing it to thicken slightly.
~10 min - 5
Serve the pork belly with the thickened sauce spooned over it. Garnish generously with the crispy fried shallots.
~2 min
Tips
- For extra tender pork, you can braise it for longer on a lower heat. The sauce can be made ahead of time and reheated.
- Crispy shallots can be stored in an airtight container at room temperature for up to a week, but they are best enjoyed fresh.
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