Crispy Pork Belly with Thai Chili Dipping Sauce
Crispy Pork Belly with Thai Chili Dipping Sauce
Ingredients
For the Crispy Pork Belly
- 2 pounds pork belly, skin-on
- 1 tablespoon neutral cooking oil, such as canola or vegetable
- 1 tablespoon Chinese five-spice powder
- 1/2 teaspoon kosher salt
- 1 teaspoon garlic powder
- aluminum foil, as needed
- 2 tablespoons white vinegar
- 1 cup coarse sea salt
For the Thai Chili Dipping Sauce
- 1 shallot, finely chopped
- 2 green onions, finely chopped
- 2 bird's eye chilies, finely chopped (adjust to taste)
- 1 clove garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon granulated sugar
- 2 tablespoons fresh lime juice
- 3 tablespoons fish sauce
- 1 tablespoon toasted rice powder, see step 10 for preparation
Instructions
- 1
Prepare the pork belly: Using a sharp knife, score the skin of the pork belly in a cross-hatch or diamond pattern, being careful not to cut too deeply into the meat. Flip the pork belly over and make deep cuts into the meat side in a grid pattern, creating individual portions, without cutting through the skin.
⏱️ 10 min
- 2
Marinate the meat: Massage the meat side of the scored pork belly with neutral cooking oil. In a small bowl, combine Chinese five-spice powder, kosher salt, and garlic powder. Generously rub this seasoning mix into the meat side of the pork belly, ensuring it gets into the scored cuts.
⏱️ 5 min
- 3
Prepare the skin for crisping: Wrap the sides of the pork belly with aluminum foil, leaving the skin exposed and creating a shallow tray around it to contain any drippings. Using a fork, aggressively prick the entire surface of the pork skin multiple times. Pat the skin thoroughly dry with paper towels. Brush the skin with white vinegar.
⏱️ 10 min
- 4
Chill overnight: Place the foil-wrapped pork belly, uncovered, in the refrigerator and let it chill overnight (at least 12 hours). This step is crucial for drying out the skin, which contributes to its crispiness.
- 5
Preheat and prepare for first cook: The next day, the skin should be visibly dry. Preheat your air fryer or oven to 450°F. Generously cover the entire surface of the pork skin with a thick layer of coarse sea salt.
⏱️ 5 min•🌡️ 450
- 6
Initial cook: Place the foil-wrapped pork belly into the preheated air fryer or oven. Cook for 40 minutes at 450°F. This initial cook helps render fat and cook the meat through.
⏱️ 40 min•🌡️ 450
- 7
Prepare for final crisping: Carefully remove the pork belly from the air fryer/oven. Scrape off all the coarse salt from the skin. Brush the skin liberally with neutral cooking oil.
⏱️ 5 min
- 8
Final crisp: Return the pork belly to the air fryer or oven. Reduce the temperature to 410°F and cook for an additional 20 minutes, or until the skin is beautifully puffed, bubbly, and golden brown. Keep a close eye on it to prevent burning.
⏱️ 20 min•🌡️ 410
- 9
Rest and slice: Once crispy, remove the pork belly from the air fryer/oven and let it rest for 10 minutes before slicing into individual portions along the pre-cut lines. This allows the juices to redistribute.
⏱️ 10 min
- 10
Prepare toasted rice powder (if not pre-made): Toast 1 tablespoon of raw sticky rice in a dry pan over medium heat until golden brown and fragrant. Grind it into a coarse powder using a mortar and pestle or spice grinder.
⏱️ 5 min
- 11
Make the Thai Chili Dipping Sauce: In a small bowl, combine the finely chopped shallot, green onions, bird's eye chilies, minced garlic, fresh cilantro, granulated sugar, fresh lime juice, fish sauce, and toasted rice powder. Stir well to combine.
⏱️ 5 min
- 12
Serve: Serve the crispy pork belly hot with white rice, steamed greens, and the vibrant Thai chili dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pork Belly with Thai Chili Dipping Sauce
Ingredients
For the Crispy Pork Belly
- 2 pounds pork belly, skin-on
- 1 tablespoon neutral cooking oil, such as canola or vegetable
- 1 tablespoon Chinese five-spice powder
- 1/2 teaspoon kosher salt
- 1 teaspoon garlic powder
- aluminum foil, as needed
- 2 tablespoons white vinegar
- 1 cup coarse sea salt
For the Thai Chili Dipping Sauce
- 1 shallot, finely chopped
- 2 green onions, finely chopped
- 2 bird's eye chilies, finely chopped (adjust to taste)
- 1 clove garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon granulated sugar
- 2 tablespoons fresh lime juice
- 3 tablespoons fish sauce
- 1 tablespoon toasted rice powder, see step 10 for preparation
Instructions
- 1
Prepare the pork belly: Using a sharp knife, score the skin of the pork belly in a cross-hatch or diamond pattern, being careful not to cut too deeply into the meat. Flip the pork belly over and make deep cuts into the meat side in a grid pattern, creating individual portions, without cutting through the skin.
⏱️ 10 min - 2
Marinate the meat: Massage the meat side of the scored pork belly with neutral cooking oil. In a small bowl, combine Chinese five-spice powder, kosher salt, and garlic powder. Generously rub this seasoning mix into the meat side of the pork belly, ensuring it gets into the scored cuts.
⏱️ 5 min - 3
Prepare the skin for crisping: Wrap the sides of the pork belly with aluminum foil, leaving the skin exposed and creating a shallow tray around it to contain any drippings. Using a fork, aggressively prick the entire surface of the pork skin multiple times. Pat the skin thoroughly dry with paper towels. Brush the skin with white vinegar.
⏱️ 10 min - 4
Chill overnight: Place the foil-wrapped pork belly, uncovered, in the refrigerator and let it chill overnight (at least 12 hours). This step is crucial for drying out the skin, which contributes to its crispiness.
- 5
Preheat and prepare for first cook: The next day, the skin should be visibly dry. Preheat your air fryer or oven to 450°F. Generously cover the entire surface of the pork skin with a thick layer of coarse sea salt.
⏱️ 5 min•🌡️ 450 - 6
Initial cook: Place the foil-wrapped pork belly into the preheated air fryer or oven. Cook for 40 minutes at 450°F. This initial cook helps render fat and cook the meat through.
⏱️ 40 min•🌡️ 450 - 7
Prepare for final crisping: Carefully remove the pork belly from the air fryer/oven. Scrape off all the coarse salt from the skin. Brush the skin liberally with neutral cooking oil.
⏱️ 5 min - 8
Final crisp: Return the pork belly to the air fryer or oven. Reduce the temperature to 410°F and cook for an additional 20 minutes, or until the skin is beautifully puffed, bubbly, and golden brown. Keep a close eye on it to prevent burning.
⏱️ 20 min•🌡️ 410 - 9
Rest and slice: Once crispy, remove the pork belly from the air fryer/oven and let it rest for 10 minutes before slicing into individual portions along the pre-cut lines. This allows the juices to redistribute.
⏱️ 10 min - 10
Prepare toasted rice powder (if not pre-made): Toast 1 tablespoon of raw sticky rice in a dry pan over medium heat until golden brown and fragrant. Grind it into a coarse powder using a mortar and pestle or spice grinder.
⏱️ 5 min - 11
Make the Thai Chili Dipping Sauce: In a small bowl, combine the finely chopped shallot, green onions, bird's eye chilies, minced garlic, fresh cilantro, granulated sugar, fresh lime juice, fish sauce, and toasted rice powder. Stir well to combine.
⏱️ 5 min - 12
Serve: Serve the crispy pork belly hot with white rice, steamed greens, and the vibrant Thai chili dipping sauce.