{"id":1972,"date":"2016-10-19T22:09:18","date_gmt":"2016-10-20T05:09:18","guid":{"rendered":"https:\/\/cookingislikelove.com\/wp\/?p=1972"},"modified":"2019-02-12T11:45:44","modified_gmt":"2019-02-12T19:45:44","slug":"deep-fried-pork-belly","status":"publish","type":"post","link":"https:\/\/cookingislikelove.com\/wp\/deep-fried-pork-belly\/","title":{"rendered":"DEEP FRIED PORK BELLY"},"content":{"rendered":"

This summer we went to a Filipino restaurant and had binagoongan (deep fried pork belly) for the first time. I was immediately in love. So much flavour, crunchy texture, and addicting like a bowl of salty popcorn. Its fairly easy to make, just time consuming. I’ve tried with pork shoulder and with pork belly, and its definitely better done with the belly. The combination of the crispy skin, juicy fat layer, and the meaty bits all tossed in the sauce that has a punch. You can make it as spicy as you want to, by adding however many chilies  you like.<\/p>\n

The time invested in making the dish is definitely worth it! Just a few simple ingredients and you’ll have a dish people can’t stop eating. Make sure you don’t use a Thai shrimp paste, pick up bagoong alamang. Well stocked Asian markets like T&T will have it.<\/p>\n

Oh and the best part of this magical dish? Its low carb!<\/p>\n

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Deep Fried Pork Belly<\/h2>\n\n
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Ingredients<\/h3>