Sticky & Crispy Vietnamese Pork Belly

Step 1

Add a little oil to the inner pot, and select Sauté.

Step 2

When the display indicates HOT, add the onion and garlic, and cook for a few minutes until softened, then remove the onion and set aside.

Step 3

Add sugar to the inner pot with 60ml water, and continue to cook until the sugar turns into a dark caramel. Add an additional 180ml water, then press Cancel and add the fish sauce, soy sauce, star anise and cooked onions.

Step 4

Cut the pork belly into 6 pieces (to fit the pot) then add to the liquid, making sure skin is not submerged.

Step 5

Select Pressure Cook and set the time for 19 mins (2,5cm thick pork belly) to 22 minutes (4cm thick pork belly), and press Start.

Step 6

While the pork cooks, make the onion pickle. Add the red onion and thinly sliced chilli to a bowl. Squeeze over the juice of 1 limes, then add your fish sauce and sugar. Toss the onions to coat them in the dressing and set them aside to soften and pickle.

Step 7

When the cooking program finishes, allow the pressure to release naturally for 10 minutes before quick releasing the remaining pressure. Remove the pork from the broth, then press Cancel and select Saute again until the sauce reduces.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Toss the salad ingredients together along with the onion pickle, and when you crispy pork is ready, serve on top.