Crispy Pork Liempo with Mango Salsa

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Golden-brown pan-fried pork belly served with a sweet-tangy mango salsa, balancing rich meat with fresh citrus notes. This Filipino recipe, ready in about 40 minutes, pairs pork belly, cornstarch, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, sliced pork belly
• 2 tbsp cornstarch
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 cup cooking oil
• 1 cup, diced mango
• 1/2 cup, diced tomatoes
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped cilantro
• 1 tbsp lime juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, toss 1 lb sliced pork belly with 2 tbsp cornstarch, 1/2 tsp salt, and 1/2 tsp sugar until evenly coated. Let rest for 10 minutes to absorb flavors.
2. Step 2: Heat 1/4 cup cooking oil in a skillet over medium-high heat until shimmering. Add the coated pork belly slices in a single layer and cook for 3-4 minutes per side until golden brown and crispy.
3. Step 3: In a separate bowl, combine 1 cup diced mango, 1/2 cup diced tomatoes, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 1 tbsp lime juice. Mix well and let sit for 10 minutes to allow flavors to meld.