Stack wonton wrappers. Using a sharp knife or pizza cutter, cut each wrapper into quarters or sixths (for larger or smaller chips). Heat 3 to 4 cups neutral oil in a deep skillet or Dutch oven to 350°F (175°C). Fry wonton pieces in batches, 6–8 at a time, for 30–60 seconds until they puff slightly and turn golden. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately season lightly with salt. Let cool to crisp.

Assemble nachos

Arrange wonton chips on a large serving platter in a single layer. Drizzle peanut sauce over chips in thin lines or spoon small pools. Scatter sliced scallions and cilantro leaves across the platter. Top with warm pork belly pieces, a few spoonfuls of pickled red onion if using, and finish with golden sriracha drizzles. Serve immediately so wontons remain crisp.

Pork Belly

Season and cook pork belly

Slice pork belly into 1/4-inch strips or bite-sized pieces. Pat dry with paper towel. Toss with kosher salt, black pepper, and five-spice powder to evenly coat. Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add pork belly pieces in a single layer (work in batches if needed). Sear without moving for 2–3 minutes until deeply browned, then flip and cook another 2–3 minutes until crisped and cooked through. If pieces are thicker, reduce heat to medium and cook additional 4–6 minutes, rendering fat until tender. Transfer to a paper-towel-lined plate to drain. Reserve rendered pork fat in pan for extra flavor if desired; wipe excess before frying wontons if using same oil.

Peanut Sauce

Make peanut sauce

In a medium bowl, whisk together 1/2 cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 tablespoon fresh lime juice, 1 teaspoon grated ginger, 1 minced garlic clove, 1/2 teaspoon toasted sesame oil, and 1/2 teaspoon chili garlic sauce if using. Add 3 tablespoons warm water, a tablespoon at a time, whisking until sauce reaches a thick but pourable consistency. Taste and adjust balance: more lime for acidity, more honey for sweetness, or extra soy for saltiness. Transfer sauce to a squeeze bottle or small serving bowl for drizzling.