I have spent a lot of time perfecting this recipe for my CRISPY Pork Belly in the air fryer. If you've been following along with my Banh Mi series, you will already know it pairs perfectly with that homemade banh mi you made last week!

Hope you enjoy this awesome recipe RISPY Pork Belly!

Air Fryer Crispy Pork Belly Bánh Mì

Main Ingredients:
1-2 lb Pork Belly: Choose a fresh, skin-on pork belly with even thickness and a good fat-to-meat ratio.
Vietnamese Baguettes: Use my homemade recipe, or grab some from your favorite bakery. French baguettes work too!
Vietnamese Pate: Follow my recipe, or pick some up at a local bakery.
Vietnamese Mayo: Try my homemade mayo, or substitute with butter if preferred.

Pickled Carrots & Daikon (Make Ahead):
1 Carrot
1 White Radish/Daikon

For the brine:
1 cup warm water
1 cup sugar
1 cup distilled vinegar
2 tsp salt

Fresh Veggies & Seasoning:
Cilantro
Scallion stalks
Cucumber
Maggi Seasoning
Cracked black pepper

Additional Ingredients:
½ cup distilled vinegar (or 1 shot of rum for blanching)
Salt (for blanching and coating the pork skin)
Vegetable oil (for brushing onto the skin before final air frying)
Instructions:

1. Prepare the Pork Belly:
Cut the pork belly into 2-inch wide strips for easier cutting later.
Blanch the pork belly to remove impurities: boil in water with ½ cup distilled vinegar (or 1 shot of rum) and a generous amount of salt for 5-7 minutes.
Drain and rinse well, then pat the pork belly dry, especially the skin.
Prep for Crispiness:

2. Brush vinegar on the skin, then poke small holes in the skin using a fork.
Score the skin into ½-inch slices, being careful not to cut into the meat.
Wrap the meat part in foil, leaving the skin exposed.
Coat the skin with a thick layer of fine salt.
Air Fry the Pork Belly:

3. Place the pork belly in the air fryer at 230°F for 40 minutes to dry out the skin.
Once done, scrape off the hardened salt and pat the skin dry.
Brush vegetable oil onto the skin and air fry at 400°F for another 30 minutes.
Assemble the Bánh Mì:

4. Let the pork belly rest for a few minutes before slicing.
Serve with homemade or store-bought baguettes, pate, Vietnamese mayo, soy sauce, scallions, cucumber, pickled carrots, and daikon.

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