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Dry out the pork belly in the fridge overnight to remove any excess moisture.
Slice the pork belly into thin strips.
In a large bowl, add the tapioca starch, garlic powder, onion powder, smoked paprika and chili flakes. Mix well.
Add the pork belly strips to the flour mixture and then add the egg whites. Mix with your hands until the batter has fully combined on the pork.
Add frying oil to a large pan and set over high heat.
Once the oil has come up to temperature, gently add the pork belly strips to the oil and fry on both sides for 3-4 minutes.
Remove and drain over paper towels.
Prepare the Thai dipping sauce by combining the shallot, coriander, garlic, red chili, sugar, fish sauce, lime juice and water. Mix well and set aside.
Shallow fry the pork belly a second time in batches until they are golden brown.
Remove and drain again over paper towels.
To serve, place the crunchy pork belly chips on a plate alongside the dipping sauce.