Air Fryer Crispy Pork Belly Banh Mi
Prep:  10 mins
Cook:  30 mins
Serves:  4
Average: 4.5 (2 votes)
Difficulty:
Cuisine:
Saved:
Vietnamese
18
Recipe by: Street BBQ
Street BBQ Chinese seasoning adds garlic, ginger and savoury depth that works seamlessly in this Vietnamese-style Banh Mi. Paired with crispy crackling and juicy pork belly, it’s perfect with rice or layered into a fresh, crunchy roll.
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Play Video: Air Fryer Crispy Pork Belly Banh Mi
Air Fryer Crispy Pork Belly Banh Mi
Ingredients:
Pork Belly
Banh Mi
Method:
Pork Belly
  1. Score the pork belly skin in both directions (a crosshatch pattern). Repeat on the meat side.
  2. In a bowl, combine Street BBQ Chinese, rice vinegar, grated ginger, minced garlic and a splash of water to form a paste.
  3. Rub the mixture thoroughly over the pork belly — especially into the scored cuts for maximum flavour.
  4. Place the pork meat-side down in a foil tray, or wrap foil around the base to catch juices. Lightly oil the skin.
  5. Air fry at 160°C for 30 minutes.
  6. Increase heat to 230°C and cook for a further 10 minutes to crisp the crackling.
  7. Remove from the air fryer and let the pork rest before slicing.
Tips & Hints:
  • This pork belly works beautifully with Fried rice, Stir-fried greens, Noodle bowls, Bao buns, or simply sliced with steamed rice and chilli oil.
Banh Mi
  1. Spread pâté inside a fresh, crusty baguette.
  2. Add sliced cucumber and grated carrot. Layer in slices of crispy pork belly. Drizzle with hoisin sauce.
  3. Finish with coriander, crispy shallots and fresh chilli. Serve immediately.
Street BBQ - Chinese Seasoning HONG KONG ROAST STYLE
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For crispy pork belly like this, an air fryer makes it much easier to achieve that crackling finish, while a sharp knife helps slice through the crisp skin cleanly for perfect banh mi layers.

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