Crispy Pork Belly

By: Julia Vuong

Crispy Pork Belly
cuisine icon Cuisine
Chinese, Thai, Asian
cuisine icon Course
Appetizer, Lunch, Dinner, Main Course
cuisine icon Difficulty
Moderate
cuisine icon Duration
100 Minutes
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
Chinese, Crack Sauce, Julia Vuong, Meat, Pork Belly, Thai, Vortex Plus Air Fryer

prep icon Prep Time
10 Minutes
cook icon Cook Time
60 Minutes

serving icon 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!
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