Vietnamese Crispy Pork with Woven Vermicelli

1: Optional for SUPER crispy pork belly: parboil the pork belly for 5-10 mins in boiling water. Remove and pat dry.

2: Prep your pork belly the day before by making slits on the meat side (until you reach the skin). Pat dry the skin side with a paper towel.

3: In a small mixing bowl, combine garlic powder, onion powder, salt, and 5-spice powder. Marinate the meat side of the pork belly.

4: Wrap the pork belly with aluminum foil covering the meat side only. Leave the skin side exposed. Poke holes on the skin side.

5: Leave the pork belly marinating in the fridge overnight with skin exposed.

6: The next day, place the marinated pork belly in the air fryer. Brush vinegar and sprinkle salt on the skin. Set the air fryer to 320 F for 20 minutes.

7: After 20 minutes, increase temperature to 355 F for 25 minutes, dabbing the skin every 5 minutes.

8: Cook the Banh Hoi according to package instructions or soak in hot water for 5 minutes, drain, and microwave for 1 minute.

9: For the dressing, boil 1/3 cup of water. Add 1/3 cup sugar, then pour boiling water to dissolve. Add fish sauce, cold water, minced thai peppers, lime juice, and minced garlic.

10: Serve the crispy pork with the fresh vegetables and dipping sauce.