I had roughly two pounds of pork belly that wouldn't fit in my pan for Chinese Crispy Pork Belly / Pork / Recipes | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com). Knowing that the belly skin requires a few days to dry in the refrigerator, I decided to slice the overflow slab into bacon strips, resulting in a flavorful deep-fried treat for another pork belly recipe. The combination of fresh shallots, jalapeño, cilantro, and lime with the savory fish sauce gives it a healthy twist. Additionally, it's simple to prepare and reheats nicely in an air fryer. The sauce is a favorite of mine, and its spiciness can be adjusted to taste.

Ingredients

2 pounds of thinly sliced pork belly, a sharp knife makes it easier to cut thin strips.

Dredge

1 C tapioca starch
1 t onion powder
1 t garlic salt
1 t paprika
1 t white pepper
2 egg whites

Sparkling water to thin about 1/2 to 3/4 C
Oil for frying

Sauce
2 shallots, finely chopped

1 bunch cilantro, chopped
¼ C fish sauce
1/3  C water
¼ C lime juice, squeezed
1 jalapeno with seeds, minced
1 T monk fruit

Directions

1. Make the dipping sauce first.
2. Combine all sauce ingredients, set aside.
3. Mix the pork dredge in a large bowl.
4. Combine the dry ingredients tapioca, onion powder, garlic salt, paprika, white pepper.
5. Whisk the egg whites, add to bowl.
6. Add the sparkling water to a pancake batter consistency.
7. Heat cooking oil in a wok or deep pot to 350F.
8. Drop the battered pork in the oil and cook until golden, about 3 minutes.
9. Drain on a wire rack.
10. Dip or drizzle the sauce over the pork and enjoy with hot rice.