Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of pork belly into 2.5 cm cubes and toss them in a bowl with 2 tablespoons of cornstarch and 0.5 teaspoon of salt.

2. 2

   Heat 500 ml of vegetable oil in a deep pot or Dutch oven to 175°C (350°F), ensuring it is hot enough for deep frying.

3. 3

   Carefully add the pork belly cubes to the hot oil in batches to avoid overcrowding, and deep fry them for 8 to 10 minutes until they are golden brown and crispy.

4. 4

   While the pork belly fries, combine 2 deseeded green chillies, 4 peeled garlic cloves, 1 cup of fresh coriander, 0.5 cup of fresh fenugreek leaves (or 1 teaspoon of dried ground blue fenugreek), 1 tablespoon of white wine vinegar, and 0.5 teaspoon of salt in a food processor, blending until a coarse paste forms for the green adjika.

5. 5

   Remove the crispy pork belly from the oil with a slotted spoon and transfer it to a wire rack or plate lined with paper towels to drain excess oil.

6. 6

   Serve the warm, crispy pork belly immediately, drizzled generously with the freshly prepared green adjika, and garnished with 0.5 thinly sliced red onion and 0.25 cup of pomegranate seeds.