Boil the pork belly, then pierce the skin thoroughly to prepare for crisping. After piercing, rub a thin layer of vinegar and a thin layer of salt over the skin.

Air-fry the pork belly for 20 minutes at 400°F (200°C).

Arrange the rice noodles, herbs, bean sprouts, pineapple, and crispy pork belly on a plate.

Mix the fermented anchovy sauce with blended pineapple, minced garlic, chopped chili, and a little sugar.

Combine all the ingredients to make a delicious bowl of bún mắm nêm.