© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Deep fried thinly sliced pork belly with a simple black vinegar dipping sauce. The pork belly was first pressure cooked in a seasoned broth, chilled, sliced and then fried until crisp. It can be enjoyed on its own as a snack (seriously the best chips that I have ever had), or as the main with some seasonal salad or use them as the soup topping. I had to tweak the recipe that I found on Raymund's blog a bit (to add chilli, fish sauce, and black salt) based on my taste and what I have in pantry.

1-1.5 kg Pork belly, (1 big piece, do not slice)
2 tbsp Maggi liquid seasoning
1 tbsp Fish sauce
2 Garlic cloves, crushed
1 tbsp Black peppercorns 4 Bay leaves
3 Dried chillies
1/2 tsp Kala Nama black salt (or sea salt)
400 ml Water
1 kg Lard for frying

Place the pork belly, skin side up, in your Instant Pot together with the Maggi liquid seasoning, crushed garlic cloves, black peppercorns, bay leaves, dried chillies and kala nama black salt.
Pour in water and lock on the lid, making sure the steam release valve is in ?Sealing? position. Cook for 25 minutes. Once all the pressure has been released, remove the pork belly and pat it dry with a paper towel. Once it's cooled to room temperature, refrigerate it for over night.
Remove the pork belly from the frigerator and cut into 3-4mm thin slices.
Heat the lard in a large saucepan until the temperature reaches 180...