Crispy Fried Pork Belly with Lemongrass and Calamansi – Extremely Appetizing and Easy to Make at Home

Prepare the pork belly

To remove the odor and clean the pork belly, soak it in diluted salt water for about 15 minutes. Then rinse it thoroughly and let it drain.

Wash the red chili pepper and slice it. Cut the lime in half and squeeze out the juice.

Trim the roots off the lemongrass, wash it, and slice it thinly. Wash the calamondin and slice it thinly.

Wash the kaffir lime leaves and coriander, then chop them finely.

Blanching pork belly

Blanch the pork belly in boiling water for about 10 minutes, then remove it and let it drain.

To make the skin of the pork belly crispier when frying, pat the piece of meat dry and use a fork to poke the skin.

Next, evenly drizzle lemon juice and 1 tablespoon of salt over the skin, pat it dry once more, and then fry it.

Frying the meat

Place a pan on the stove over medium heat, and add 10 tablespoons of cooking oil.

Wait for the oil to heat up, then add the pork belly to fry for about 15 minutes until both sides are evenly golden, then remove and let drain.

Next, let it cool slightly and cut the meat into bite-sized pieces.

Lemongrass and calamondin seasoning

You put the meat into bowl, along with 1 teaspoon of shrimp salt, 1 teaspoon of sugar, 1 teaspoon of fish sauce, sliced calamondin, sliced lemongrass, sliced chili, kaffir lime leaves, and coriander.

You shake the pork well with the ingredients, then season to taste to complete!

Final product

Pork belly is a quite common ingredient but can be quite greasy when eaten in large quantities. However, when seasoned with lemongrass and calamondin, you will have a delicious pork belly dish that is so good you won’t get tired of it.

Crispy fried meat with a sour, salty, and sweet flavor is very stimulating to the taste buds, so let’s show off your cooking skills and treat the whole family!

Prepare the ingredients

After purchasing the pork, wash it thoroughly to remove dirt and let it drain. Then blanch the skin in boiling water for about 2 minutes. After that, use a skewer to poke the skin, then rub lime on the surface of the skin. Finally, use a hair dryer to dry the skin, drying it for about 20 – 30 minutes until the skin tightens.

Wash the calamansi, chili, lemongrass, and lime leaves, then chop the ingredients separately.

Fry the meat

After preparing the meat, place it in the air fryer set to 200 degrees for 30 minutes. You should position the skin on top so that it becomes crispy. While frying, you should check to adjust the meat so that it is to your liking and doesn’t become too dry.

After frying, take the meat out and slice it into small, bite-sized pieces.

Processing

You put the fried pork into a bowl, add the prepared ingredients of calamondin, lemongrass, chili, and lime leaves, then season with 1 tablespoon of fish sauce, 2 tablespoons of sugar, and 2 tablespoons of shrimp salt. You can cover the bowl and shake it to mix the ingredients, or you can mix it by hand.

Final product

The pork belly after being mixed absorbs all the spices, with the fragrant smell of lemongrass and calamondin, the skin is crispy and the meat is tender and juicy. You can serve it with fresh vegetables or crackers to enhance the flavor of the dish.