Crispy Pork Belly with Lemon & Onion
Fried pork belly chunks with a golden crust, served with pickled red onion, fresh cucumber, and a bright lime-vinegar dipping sauce. A Peruvian street-food classic ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Toss red onion slices with lime juice and 1 tbsp white vinegar; set aside.
Step 2
Heat neutral oil in a heavy skillet over medium-high until it shimmers, about 2 minutes.
Step 3
Working in batches, add pork chunks without crowding. Fry 6–8 minutes until golden brown and crispy on all sides.
Step 4
Drain pork on a paper towel-lined plate. Season generously with salt and black pepper.
Step 5
Arrange pork on a plate with cucumber slices and pickled red onion on the side.
Step 6
Drizzle remaining vinegar over pork, top with cilantro, and serve with lime wedges.
Tools you’ll need
- heavy-bottomed skillet or Dutch oven (12-inch)
- high-heat thermometer or visual cue
- slotted spoon or spider strainer
- paper towels
- cutting board and knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
