Chilli Belachan Crispy Pork Belly

What to do with leftover roast pork belly? Honestly, it's not much of a problem, who am I kidding, I'll be more than happy eating it as it is. But just to spice things up a little, I stir-fried the leftover pork belly in true Singaporean style, with some chilli and belachan (fermented shrimp paste).

Chilli Belachan Crispy Pork Belly

Ingredients

~100g of leftover roasted pork belly, sliced into small chunks

1 small onion, sliced thinly (or a couple of shallots would be fantastic)

1-2 dried red chillies, deseeded

1 tsp fermented shrimp paste

1 tsp unrefined cane sugar

1 tsp soy sauce (traditionally brewed)

1 tsp Chinese black vinegar

1 tsp evoo (or unrefined coconut oil or palm oil)

Method

1. Over medium-high heat, fry the sliced onions in the oil, till they turn golden brown.

2. Add the dried chillies and fermented shrimp paste and toast till fragrant.

3. Add the pork belly, along with the vinegar, soy sauce and sugar, and stirfry for about 10 min more.

4. Serve over rice with some fresh coriander leaves (which I didn't have).

This dish really hit home with the mix of salty, sweet, sour, savoury and of course, spicy flavours, and the depth from the fermented shrimp paste. Really, you can't go wrong with crispy pork belly, but you can be more than just "right"!

This is part of Full Plate Thursday.