Deep Fried Pork Belly with Fish Sauce, Caramel, Chili and Peanut

The dish originates as a contemporary pub-food fusion, likely inspired by Southeast Asian flavor profiles—particularly Vietnamese or Thai caramelized pork—adapted for Western deep-frying techniques. Key ingredients are pork belly, fish sauce, caramel (typically from reduced sugar), fresh chili, and crushed peanuts. A great version achieves an ultra-crisp skin that shatters when bitten, while the meat remains tender and juicy, not greasy. The sauce must balance the salty funk of fish sauce with deep sweetness from caramel and sharp heat from chili; the peanuts add nutty crunch and temper the spice. At Elbow Lane in Cork, Ireland, the dish is served as part of a gastropub menu that emphasizes local ingredients and bold flavors. According to Only Scrans, the pork belly there is “deep-fried to perfection” with a glaze that “sticks to the meat like a glossy armour” and a topping of peanuts that “brings it all together.” Regional variations exist: in Vietnam, pork belly is braised in coconut juice and caramel (thịt kho tàu) but not fried; in China, crispy roasted pork belly (siu yuk) relies on salt and five-spice rather than fish sauce. The Elbow Lane version uniquely marries these traditions, using cold-brine techniques (as noted in other menu items) to ensure the skin dries thoroughly before frying. Other gastropubs in the UK and Ireland have adopted similar deep-fried pork belly dishes with Asian-inspired glazes, but the inclusion of fish sauce and peanut distinguishes this specific preparation.