Kaffir Lime Leaf and Fermented Shrimp Paste Braised Pork Belly with Crispy Garlic Shallots
This dish features succulent pork belly slow-braised in a fragrant broth infused with the bright citrus notes of kaffir lime leaves and the pungent depth of fermented shrimp paste. Topped with a generous scattering of golden crispy garlic and shallots, it offers a symphony of salty, umami, and aromatic flavors.
Prep Time
180 min
Difficulty
Hard
Servings
4
Calories
750 kcal
Instructions
- 1
Slice the pork belly into 2-inch cubes. Bruise the kaffir lime leaves slightly to release their aroma.
~5 min - 2
In a large pot, combine the pork belly, bruised kaffir lime leaves, fermented shrimp paste, soy sauce, rock sugar, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 120 minutes, or until the pork is tender and the sauce has thickened.
~120 min - 3
While the pork is braising, thinly slice the garlic and shallots. Heat the vegetable oil in a frying pan over medium-high heat. Fry the garlic and shallots until golden brown and crispy. Drain on paper towels.
~15 min - 4
Once the pork is tender, remove the kaffir lime leaves. You can either serve the pork belly in the braising liquid or reduce the liquid further for a more concentrated sauce.
- 5
Serve the braised pork belly hot, generously topped with the crispy garlic and shallots. It is excellent served with steamed rice.
Tips
- For extra tender pork, you can blanch the pork belly in boiling water for 5 minutes before braising to remove impurities.
- The crispy garlic and shallots can be made ahead of time and stored in an airtight container at room temperature for up to a week.
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