Spicy Lemongrass Pork Belly Crisps with Nuoc Cham Dip
Thinly sliced pork belly is marinated in a pungent blend of lemongrass, chili, and fish sauce, then baked until irresistibly crispy. Served with a vibrant nuoc cham dipping sauce, these crisps offer a complex interplay of salty, spicy, and umami flavors.
Prep Time
180 min
Difficulty
Hard
Servings
4
Calories
350 kcal
Instructions
- 1
Prepare the pork belly: Trim off any excess skin or hard fat. Slice the pork belly very thinly, about 1-2 mm thick. This is crucial for achieving crispiness.
~15 min - 2
Prepare the marinade: Finely mince the tender inner core of the lemongrass stalks (discard the tough outer layers). Mince the garlic and chilies.
~10 min - 3
Combine marinade ingredients: In a large bowl, mix the minced lemongrass, garlic, chilies, fish sauce, soy sauce, and sugar. Add the thinly sliced pork belly to the bowl and toss to coat evenly. Marinate for at least 2 hours in the refrigerator, or preferably overnight for deeper flavor.
~5 min - 4
Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
- 5
Arrange pork belly: Lay the marinated pork belly slices in a single layer on the prepared baking sheet. Ensure the slices do not overlap, as this will steam the pork instead of crisping it.
~10 min - 6
Bake the pork belly: Bake for 20-30 minutes, then flip each slice and bake for another 15-20 minutes, or until the pork is golden brown and crispy. Cooking time will vary depending on the thickness of the slices and your oven.
~45 min - 7
Prepare the nuoc cham dip: While the pork is baking, whisk together the lime juice, water, and 1 tablespoon of fish sauce in a small bowl. Add a pinch of sugar to balance the flavors. Taste and adjust seasoning as needed.
~5 min - 8
Serve: Once the pork belly crisps are done, remove them from the oven. Let them cool slightly on a wire rack (if you have one) to maintain crispiness. Serve immediately with the nuoc cham dip and chopped fresh cilantro sprinkled over the top.
~10 min
Tips
- For an even crispier texture, you can increase the oven temperature to 400°F (200°C) for the last 5-10 minutes of baking, watching carefully to prevent burning.
- Leftover pork belly crisps can be stored in an airtight container at room temperature. Reheat them briefly in a dry skillet or a low oven to restore crispiness.
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