Air Fryer Lao Pork Belly with Jeow Som
If bold flavors and juicy pork belly are your thing, then you HAVE to try this Lao Pork Belly. Now, traditionally, the pork belly is grilled to add a nice smokey touch, but today, for a more accessible and easy version, we’re making it right in the air fryer. The juicy pork belly gets marinated
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb Skin-On Pork Belly
- 1 tbsp Minced Lemongrass
- 1 tbsp Minced Garlic
- 2 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 1/2 tbsp Fish Sauce
- 2 tbsp Sugar
- 1 tsp MSG
- 1 tbsp Oil
- 1/2 tsp Black Pepper
- 1/4 cup Fish Sauce
- 2 tbsp Sugar
- 1/2 tsp MSG (Optional)
- 6 Garlic Cloves
- 4 Thai Chili
- 1 Lime, Juice
- Cilantro Stem and Leaves
- Lettuce
- Cucumbers
Instructions
- 1
Lao Pork Belly:
- 2
In a large bowl, combine minced lemongrass, minced garlic, oyster sauce, soy sauce, fish sauce, sugar, MSG, oil, and black pepper
- 3
Marinate the whole pork belly strip, and ensure the marinade is evenly coated. Allow the pork belly to marinate in the fridge for at least 1 hour, but overnight for best results
- 4
Air fry the pork belly at 350F for 30-34 minutes, flipping halfway in between. Every air fryer is slightly different; cooking temperatures and times may vary slightly, so cook the pork belly to an internal temperature of 185F
- 5
Let the pork belly rest for a few minutes to cool before slicing
- 6
Jeow Som (Dipping Sauce):
- 7
In a Mortar and pestle (or food processor), combine garlic cloves and Thai chili until it forms a rough paste and is slightly chunky
- 8
Combine fish sauce, sugar, MSG, and lime juice in a bowl. Add the garlic, chili, and chopped cilantro leaves and stems. Stir well until sugar is fully dissolved
- 9
Taste and adjust seasonings to your own preferences (add more lime for sourness, sugar for sweetness, or fish sauce for saltiness)
- 10
Serve:
- 11
Serve sliced pork belly on a platter along with lettuce, cucumbers, and jeow som. Enjoy!