Vietnamese Crispy Pork Belly (Thit Heo Quay) Recipe (with Video)

Preparation of Pork Belly - Day Before
1. Make slits on the meat side of the pork belly until you reach the skin.
2. Pat dry the skin side with a paper towel to ensure it is as dry as possible.
3. In a small mixing bowl, combine garlic powder, onion powder, salt, and 5-spice powder.
4. Gently marinate the meat side of the pork belly with the spice mixture, avoiding the skin side.
5. Wrap the pork belly with aluminum foil, covering only the meat side and leaving the skin side exposed.
6. Using a knife, poke holes on the skin side to help the skin become crispy when cooked. The more holes, the better.
7. Leave the pork belly marinating in the fridge overnight with the skin exposed.
Preparation of Pork Belly - Day Of
1. Place the marinated pork belly in the air fryer.
2. Gently brush vinegar and sprinkle salt on the skin.
3. Cook the pork belly in the air fryer at 320 F for 20 minutes.
4. After 20 minutes, increase the temperature to 355 F for 25 minutes.
5. Using a clean paper towel, dab the skin every 5 minutes to ensure crispiness.
Preparation of Banh Hoi
1. Cook the Banh Hoi according to package instructions or soak in hot water for 5 minutes, drain, and microwave for 1 minute.
2. Roll them and top with scallion oil and fried shallots.
Preparation of Dressing/Dipping Sauce
1. Boil 1/3 cup of water.
2. In a mixing bowl, add the 1/3 cup sugar.
3. Pour the boiling water into the bowl to help dissolve the sugar.
4. Add 1/3 cup fish sauce, 2/3 cup cold water, 6 minced Thai peppers, juice of 1/2 lime, and 1/2 head minced garlic.
5. Set aside until ready to serve.
Serving Instructions
1. Serve with a side of fresh vegetables.