mengseats

Vietnamese pork belly

Vietnamese pork belly 1

Ingredients

Pork belly

  • 1 lb pork belly
  • 1/2 cup salt
  • 2 tbsp white vinegar

Marinade

  • 1 tbsp CHIN-SU fish sauce
  • 2 cloves garlic, minced
  • 1 tbsp lemongrass, minced
  • 1 tbsp sugar
  • 1 tsp five spice
  • 1 tsp white pepper
  • 1 tbsp neutral oil

Vietnamese golden lava sauce

  • 1 tbsp neutral oil
  • 2 cloves garlic, minced
  • 1 tbsp CHIN-SU fish sauce
  • 2 tbsp CHIN-SU hot sauce
  • 1 tbsp sugar
  • 1 tbsp lime juice
  • pinch MSG

Quick pickled carrots

  • 1/2 cup carrots, julienned
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt

To serve

  • 1/2 cucumber, thinly sliced
  • fresh herbs (mint, cilantro, thai basil)
  • cooked jasmine rice
  • lime wedges

Instructions

  1. 1

    Poke skin; score meat side.

  2. 2

    Rub marinade into meat side; foil-wrap with skin exposed.

  3. 3

    Brush skin with vinegar; pack salt on top; refrigerate uncovered 1+ hour.

  4. 4

    Pickle carrots (vinegar, sugar, salt).

  5. 5

    Air fry 250°F 30–40 min with salt crust.

  6. 6

    Brush off salt; brush oil; air fry 400°F ~20 min until blistered.

  7. 7

    Rest 10 min; slice.

  8. 8

    Fry garlic; add fish sauce, hot sauce, lime, sugar; glaze.

  9. 9

    Toss pork in glaze.

  10. 10

    Serve with rice, carrots, cucumber, herbs, lime; extra hot sauce.

recipe notes

comments

2 comments

mia

made this and the sauce was crazy good.

jason

need to try this for dinner this week.