Banh Hoi Rolls with Crispy Pork Belly

Name: Banh Hoi Rolls with Crispy Pork Belly
Ingredients: Pork belly; Shallots, ginger; Five-spice powder, garlic powder, black pepper, chili powder, salt (1); Salt and lime juice mixed together (2)

Móm Xynh @Momxynhcook

Crispy pork belly made using an air fryer.

Móm Xynh @Momxynhcook

Crispy pork belly made using an air fryer.

Saved

Ingredients

Pork belly
Shallots, ginger
Five-spice powder, garlic powder, black pepper, chili powder, salt (1)
Salt and lime juice mixed together (2)

Saved

Steps

1

Boil the pork skin: Fill a pot with water, add sliced shallots and ginger, and bring to a boil. Place the pork belly in the pot with the skin side down, making sure the water just covers the skin. Boil for 5 minutes.
2

Season the pork: After boiling, score the pork belly every 1 1/2 inches (about 4 cm) apart. Pat the pork dry with paper towels. Rub the seasoning mixture (1) evenly over the meat, avoiding the skin.
3

Dry the skin: Turn the pork skin side up and pat it dry with paper towels. Use a fork to poke holes all over the skin (for even crisping, don't skip this step). Brush the salt and lime juice mixture (2) over the skin and let it dry.
4

Air fry: Place the pork belly skin side up in the air fryer. + First round: 356°F (180°C) for 30 minutes. + Second round: 356°F (180°C) for 25 minutes. (Let the air fryer rest for 3 to 5 minutes before starting the second round.)