These crispy pork belly lettuce wraps are a delightful dish, perfect for impressing your date this Valentine's. With tender pork belly marinated in a delicious blend of spices and served with a homemade dressing and fresh vegetables, this recipe is sure to wow. The crispy skin adds a perfect texture to the wraps made with Banh Hoi, paired with Vietnamese herbs and fried shallots.
1: Prep your pork belly the day before by making slits on the meat side until you reach the skin.
2: Pat dry the skin side with a paper towel to ensure it's dry.
3: In a small bowl, combine garlic powder, onion powder, salt, and 5-spice powder and gently marinate the meat side of the pork belly.
4: Wrap the pork belly in aluminum foil covering only the meat side, leaving the skin side exposed.
5: Poke holes on the skin side to help achieve crispiness when cooking.
6: Marinate the pork belly in the fridge overnight with the skin exposed.
7: The next day, place marinated pork belly in the air fryer, brush vinegar, and sprinkle salt on the skin.
8: Air fry at 320°F for 20 minutes, then increase the temperature to 355°F for 25 minutes, dabbing the skin every 5 minutes for crispiness.
9: Cook the Banh Hoi according to package instructions or soak in hot water for 5 minutes, drain, and microwave for 1 minute.
10: For the dressing, boil 1/3 cup of water and dissolve the sugar in it before adding 1/3 cup fish sauce, 2/3 cup cold water, minced thai peppers, lime juice, and minced garlic.
11: Serve with fresh vegetables.
