Crispy Pork Belly

By: Julia Vuong

Indulge in the ultimate comfort food with crispy pork belly, a dish that’s sure to impress! The perfect balance of tender meat and crunchy crackling creates a satisfying texture that will have everyone coming back for more. This pork belly with the addictive crack sauce is bursting with flavor. Serve it with fresh green leaf lettuce and have the perfect satiating snack or meal.

Cuisine

Chinese, Thai, Asian

Course

Appetizer, Lunch, Dinner, Main Course

Difficulty

Moderate

Duration

100 Minutes

Cooking Technique

Air Fry

Keywords

Chinese, Crack Sauce, Julia Vuong, Meat, Pork Belly, Thai, Vortex Plus Air Fryer

Prep Time

10 Minutes

Cook Time

60 Minutes

Servings

2 Servings

Ingredients

1 lb. pork belly
2 tbsp. vinegar
1 tbsp. kosher salt (to salt the water)
½ tsp. kosher salt (to draw out the moisture from skin)
5 garlic cloves
2 tbsp. cilantro
1 shallot
1.5 tbsp. fish sauce
1 tbsp. water
1 tsp. white vinegar
1.5 tbsp. sugar
½ lime
1 tsp. toasted rice powder
3 Thai chilies

Instructions

Cut the pork belly into 1.5-inch-wide strips. Boil them in water with kosher salt for 10 minutes.
Make slits in the pork belly skin, about ½ inch apart, without cutting through the fat layer between the skin and meat. Brush the skin with vinegar and sprinkle with salt. Let it rest for 20 minutes to draw out moisture, then pat the skin dry.
Place the pork belly in the air fryer with the skin facing up. Air Fry for 30 minutes at 215°F / 102°C, then increase the temperature to 400°F / 205°C and cook for an additional 20 minutes, or until the skin is crackly and bubbly.
While the pork cooks, mince the garlic, chop the cilantro, shallots, and Thai chilies. Combine them with the fish sauce, water, white vinegar, sugar, lime juice, and toasted rice powder to make the crack sauce. Mix well.
Serve the crispy pork belly with the crack sauce on the side and enjoy!