A crisp bite, followed by a rush of tangy salt and spice, carried on a smooth wave of melting…fat!
Warning: Seriously addictive snack ahead!

The inspiration for these spiced crisps made from pork belly, came from my wonderfully talented friend Kavitha, who is as creative in the kitchen as she is in her writing and artwork.

When I visited her in Bangalore a while ago, she had a package of pork belly strips from a local butcher who caters to a large Korean clientele. (This cut of pork is popularly used for Korean barbecue.)  She rustled up a quick snack by dipping the strips of pork belly in thinned down kachampuli, seasoned with just salt and pepper, and pan frying them.

The result – a melt-in-the-mouth porky treat, with a surprising hit of tanginess and warm spice that has you reaching for just one more!

Well and truly hooked, I have since that visit experimented with a few more simple spice mixes , sticking with that touch of tartness and a hint of spice. Here are two of my current favourites.

The first one is made from a mix of tamarind, red chilli flakes and grated ginger.

The second, from kaipuli or Seville orange juice if you can find some, ground coriander, a little jaggery, and parangi malu or bird’s eye chilli flakes. Go on and experiment with your own mixes, or maybe use your favourite ketchup or chilli sauce as a base.

Find all the ways you can indulge in these wicked bites! Start the day with them- they’re perfect company for your breakfast eggs instead of bacon. Unwind with them – they really keep that beer going down nicely. End the day with soup and crackers ? Why not make it soup and crackling pork belly crisps instead?!

Pork belly crisps

• 500gms pork belly (with skin), sliced about 1/4 cm thick

(For a truly decadent experience, use a cut of pork belly with minimal lean meat.)

With kachampuli:

• 1/2 tsp kachampuli, diluted with enough water to make it like thin soy sauce.
• Coarsely ground pepper
• Sea salt

With tamarind:

• 2 tbsp thick tamarind extract
• 2 tsp finely grated ginger
• 1/2 tsp coarsely ground red chilli flakes or 1 green chilli, ground to a paste
• Sea salt

With Seville orange or kaipuli juice:

• 2-3 tbsp juice
• 2 tsp ground coriander
• 1 tsp jaggery
• 1 tsp coarsely ground parangi malu or bird’s eye pepper
• Sea salt

Brush the pork belly strips with the mix of your choice, shake off any extra liquid, and either pan fry them in their own fat, or bake them in a hot oven until crisp. I prefer to bake these, with coarse salt sprinkled on the surface. If you find the pork releasing a lot of moisture, do an initial 15 minute bake at 350F, allow it to cool, then bake again on high heat.

Serves fewer than you’d think.

“Everything in moderation, including moderation.” – Oscar Wilde