Ingredients
For the pork:
- 2.5 lb pork belly
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1/2 tbsp salt
- 1 tbsp 5-spice powder
For the dressing:
- 1/3 cup fish sauce
- 1/3 cup sugar
- 1 cup water
- 6 thai peppers (sliced)
- 1/2 head garlic (minced)
- 1/2 lime (juiced)
To serve:
- Banh Hoi (Vietnamese Woven Vermicelli)
- Vietnamese Herbs
- Lettuce
- Scallion Oil
- Fried Shallots
Instructions
Prep your pork belly the day before by first making slits on the meat side (until you reach the skin). Pat dry the skin side with a paper towel - we want the skin to be as dry as possible.
In a small mixing bowl, combine garlic powder, onion powder, salt, and 5-spice powder. Gently marinate the meat side of the pork belly - do not get the spice mixture on the skin side.
Wrap your pork belly with aluminum foil by only covering the meat side. Leave the skin side exposed. Using a knife, poke holes on the skin side - this will help the skin be crispy when we cook it. The more holes, the better.
Leave the pork belly marinating in the fridge overnight with skin exposed.
The next day, place the marinated pork belly in the air fryer. Gently brush vinegar and sprinkle salt on the skin. Start the air fryer at 320 F for 20 minutes.
After 20 minutes, increase the temperature to 355 F for 25 minutes. Using a clean paper towel, dab the skin every 5 minutes to ensure crispiness.
Cook the Banh Hoi according to package instructions or I like to soak mine in hot water for 5 minutes, drain, and microwave for 1 minute. Roll them and top with scallion oil and fried shallots.
To make the dressing/dipping sauce, boil 1/3 cup of water. In a mixing bowl, add the 1/3 cup sugar. Then pour the boiling water to help dissolve the sugar. Then add 1/3 cup fish sauce, 2/3 cup cold water, 6 thai peppers minced, 1/2 lime juiced, and 1/2 head garlic minced. Set aside until ready to serve.
Serve with side of fresh vegetables.