Sticky & Crispy Vietnamese Pork Belly

By: The Culinary Cartel

Sticky & Crispy Vietnamese Pork Belly
cuisine icon Keywords
4 servings, anise pod, belly, brown sugar, cook 45 min, cubed, divided, fish sauce, g peanuts, leaves, lime, mint, needed, onion, onion chopped, pork, powder, prep 5 min, red chilli, soy sauce, tomatoes halved, tsp sugar

prep icon Prep Time
5 min
cook icon Cook Time
45 min

serving icon Servings
4 Servings
Ingredients
  • ½ brown onion
  • 1 brown sugar
  • 240 ml water divided
  • 2 tbsp fish sauce
  • ½ tbsp soy sauce
  • 1 star anise pod
  • 1 kg pork belly
  • 2 lime
  • ½ tsp baking powder
  • Oil as needed
  • Salt as needed
  • 1 red chilli
  • 1 tsp sugar
  • 2 spring onion chopped
  • 400 g cherry tomatoes halved
  • 30 g fresh mint
  • 30 g coriander leaves
  • 250 g cucumber cubed
  • 60 g peanuts
Instructions
  • Add a little oil to the inner pot, and select Sauté, Normal/Medium.
  • When the display indicates HOT, add the onion and garlic, and cook for a few minutes until softened, then remove them and set aside.
  • Add sugar to the inner pot with some water, and continue to cook until the sugar turns into a dark caramel.
  • Add an additional water, then press Cancel and add the fish sauce, soy sauce, star anise and cooked onions.
  • Cut the pork belly into 6 pieces (to fit the pot) then add to the liquid, making sure skin is not submerged.
  • Select Pressure Cook and set the time for 19 Minutes (2,5cm thick pork belly) to 22 Minutes (4cm thick pork belly), and press Start. When the cooking program finishes, allow the pressure to release naturally for 10 Minutes before quick releasing the remaining pressure.
  • While the pork cooks, make the onion pickle. Add the red onion and thinly sliced chilli to a bowl.
  • Squeeze over the lime juice, then add your fish sauce and sugar.
  • Toss the onions to coat them in the dressing and set them aside to soften and pickle.
  • Once the pork is done, remove it from the broth, then press Cancel and select Saute, Normal/Medium again until the sauce reduces.
  • Thinly slice the skin of the pork making sure not to score into the flesh, then pat dry with a paper towel, making sure to pay extra attention to the skin.
  • Brush the pork belly with a little oil, then mix together the salt and baking powder, and rub the mixture into the skin of the pork belly.
  • Using the Air Fryer basket of your Duo/Pro Crisp, place the pork inside, then place the Air Fryer lid on top.
  • Select Grill and set the time for 10-12 Minutes, cooking until the skin is puffed and crisp.
  • Toss the salad ingredients together along with the onion pickle, and when you crispy pork is ready, serve on top.
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