- *** Air Fryer Pork Belly ***
- Approx. 400g Pork Belly
- 1 tsp Chinese five spice
- 1 tsp regular table salt
- 1 tbs Fish sauce
- *** Quick Pickled Carrots & Radish ***
- 250g Carrot – Julienned
- 250g Daikon radish – Julienned
- 2 Cups of rice wine vinegar
- 2 Cups boiling water
- 1 Cup of regular sugar
- 1 tbs regular table salt
- *** Roll & Fillings ***
- 2 x Fresh crusty bread rolls (fluffy insides)
- Birdseye Chili – finely sliced
- Half bunch of Coriander – roughly chopped
- Pate of choice
- Pickled carrots & radish (as above)
- Extra fish sauce
- *** Prep - Pork Belly*** - Pat pork belly dry. Season the bottom flesh and sides evenly with the Chinese five-spice and salt. Place in refrigerator skin side up for at least an hour.
- *** Pickled Carrot & Radish *** - In a suitable size bowl, add carrot and radish and mix well with salt. Allow sitting for approx. 20 minutes to leach out moisture for the vegetables. In another suitable size bowl, add sugar and boiling water and stir to dissolve. Then add vinegar.Add the carrot and radish that has been squeezed of any remaining moisture to a sealable air-tight jar. Add in the pickling mixture, seal, and set to cool before refrigerating.
- *** Air Fryer Pork Belly *** - Preheat Air Fryer to 200°C. Remove pork belly and pat off any moisture from the skin if any remains. Place flesh side down in air fryer for approx. 90 minutes (cooking time dependant on pork size and air fryer specifications). Check pork halfway and every 10 mins or so after to ensure a nice golden skin.Once done, remove from the air fryer and allow to cool. The Cooling process will also assist the skin to harden even further to form beautiful crackling.Once cooled to touch but still warm, dice up pork belly and add to a mixing bowl with the 1 tbs of fish sauce and mix. This will ensure a good even mix of flesh & crackle as well as a nice seasoning of the fish sauce.
- *** Assembly *** - Slice bread rolls lengthways and butter sides with Pate, then repeat with Kewpie. Add some chili & coriander (to taste) then add some of the drained pickled vegetables on either side. Now add a generous amount of the chopped pork belly. Garnish with some more sliced chili, coriander, and a small amount of extra fish sauce.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Squid Brand - Fish Sauce