Pat the pork belly strips dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 10 minutes while you prepare the sauce ingredients.

Sear

Heat a large skillet or cast-iron pan over medium-high heat until shimmering. Add 2 tablespoons vegetable oil. When the oil is hot, add the pork belly strips in a single layer without overcrowding (work in batches if needed). Sear 3–4 minutes per side, until deeply golden and crisp on the edges. Use tongs to turn and render fat; reduce heat slightly if the pan smokes heavily.

Render and finish

After searing, reduce heat to medium-low. Continue to cook another 4–6 minutes, turning occasionally, until pork belly is tender and some fat has rendered out. Transfer the cooked pork belly to a paper-towel-lined plate to rest while you make the shrimp sauce. Reserve 1–2 tablespoons of rendered pork fat in the pan and discard excess (or save for another use).

Shrimp Sauce

Prepare shrimp

Roughly chop half of the shrimp into 1/4-inch pieces; leave the rest whole. Pat shrimp dry. Season lightly with a pinch of salt.

Aromatics

Wipe the pan used for pork belly so about 1–2 tablespoons of rendered fat remain (add 1 tsp vegetable oil if needed). Return pan to medium heat and add 2 tablespoons unsalted butter. Once the butter foams, add the finely chopped shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic, minced ginger and sliced chili; cook 30–45 seconds until fragrant but not browned.

Deglaze

Add 1 tablespoon dry white wine or sherry to deglaze the pan, scraping up browned bits. Allow the alcohol to reduce for 30–45 seconds.

Build the sauce

Pour in 1 cup low-sodium chicken stock and add 1 teaspoon fish sauce and 1 teaspoon sugar. Bring to a gentle simmer and let reduce for 3–4 minutes to concentrate flavor.

Cook shrimp

Add the chopped shrimp first and stir for 1–2 minutes to begin cooking. Then add the whole shrimp and simmer 2–3 minutes until all shrimp are pink and just cooked through. Do not overcook.

Finish and thicken

Reduce heat to low. Stir in 1 tablespoon heavy cream and 1 tablespoon fresh lime juice. Combine 1 teaspoon cornstarch with 1 teaspoon water to make a slurry, then stir the slurry into the sauce and simmer 30–60 seconds until the sauce slightly thickens and coats the back of a spoon. Taste and adjust seasoning with additional fish sauce or salt if needed.

Add aromatics and herbs

Remove from heat and fold in the thinly sliced scallion greens and 2 tablespoons chopped cilantro (if using). Keep the sauce warm.

To Finish & Serve

Slice or arrange the rested pork belly strips on a warm serving platter. Spoon the shrimp sauce over and around the pork belly so shrimp and sauce coat the pork. Garnish with reserved sliced scallion whites, microgreens or extra scallions, and lime wedges on the side.

Serve immediately with steamed rice or crusty bread to soak up the sauce. Recommended serving: 1/2 cup cooked rice per person if serving as main with other sides.