Crispy Roast Pork Belly in Air Fryer | Vietnamese Recipe

Craving that satisfying crunch of Crispy Roast Pork Belly, also known as Thịt Heo Quay? You can ditch the traditional oven and achieve that crackling perfection with the help of your trusty air fryer! This recipe delivers restaurant-worthy results, right in your own kitchen, and in a fraction of the time.

Ingredients for roast pork

• 1kg pork belly
• Ginger, purple onion, lemon
• Spices: Seasoning powder, sugar, garlic powder, five-spice powder, chili powder, pepper, salt

Prepare pork

Put the meat in a bowl, add 1 tablespoon of salt to deodorize. Shave off the fur, rinse with water and boil the skin.

Peel the ginger and purple onion and smash them slightly. Prepare a pot of water, add ginger and garlic. When the water boils, add the meat and boil for about 5 minutes, then take it out and let it drain completely (be careful to leave the skin underneath and the water to cover half of the meat). When the meat is dry, use a knife to cut the meat into lines about 1cm long so the meat can cook easily.

The Secret to the Crackle

The key to achieving that irresistible crackling sound and texture lies in the skin.

Put in a bowl half a tablespoon of seasoning powder, half a tablespoon of sugar, half a tablespoon of garlic powder, half a tablespoon of five-spice powder, half a tablespoon of pepper, half a teaspoon of chili powder and a teaspoon of salt, mix the spices well. Squeeze lemon into the remaining salt and stir well.

Season the meat with spices. Be sure to brush each notch evenly so that the meat absorbs the spices evenly. Turn the meat over and use a fork to sear the skin. Brush the lemon salt onto the surface of the skin and marinate for about 20 minutes.

After 20 minutes, apply the second layer. Then, let the skin dry and continue marinating for 1 hour.

Air Frying

The air fryer works its magic by circulating hot air around the pork belly, ensuring even cooking and a crispy exterior. Here’s a general guideline for the air frying process:

• Preheat your air fryer to a high temperature (around 350°F).
• Use a piece of foil to wrap around the meat. Put the meat in the fryer, bake at 350 degrees F for the first time and bake for 30 minutes.

• Then, take the meat out of the foil, put it in the pot and continue baking at 350 degrees F for 10 minutes.

• Take the meat out of the oil-free fryer and cut into bite-sized pieces. You can decorate with additional basil leaves.

Tips for Success

• Dry is the Way to Go: For maximum crispiness, ensure the pork belly skin is completely dry before air frying. Pat it down with paper towels after marinating and again after flipping.
• Patience is Key: Resist the urge to peek constantly. Let the air fryer work its magic and avoid opening the basket frequently, as this can disrupt the airflow and hinder the crisping process.
• Resting for Flavor: Once cooked, let the pork belly rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and tender meat.

With this recipe and a little air fryer magic, you can enjoy authentic Vietnamese Roast Pork Belly anytime you crave it. Serve it with dipping sauce, pickled vegetables, and rice for a complete and delicious meal.

The Secret to Shatteringly Crispy Pork Belly Crackling in an Air Fryer

Achieving blistered, bubbly pork crackling requires moisture management. High dry heat alone will make pig skin rubbery unless you follow the salt-shield method:

1. Micro-Puncturing: Use a meat tenderizer needle or sharp skewers to prick hundreds of tiny holes across the rind (puncture the skin only, not the fat).
2. Coarse Salt Crust: Pack a 1/4-inch layer of coarse rock salt on top of the vinegar-brushed rind. Air fry at 300°F (150°C) for 30 minutes to gently render the fat beneath.
3. Remove Crust & Scorch: Scrape off the dried salt crust and brush off any crystals. Crank the air fryer to 400°F (200°C) for 10 to 12 minutes until the rind expands into golden, bubbly crackling.