Introduction

I haven’t met somebody who doesn’t like pork belly, and although it may seem intimidating to cook with, this Vietnamese Crispy Pork Belly Recipe is very approachable and foolproof. This recipe prioritizes very simple steps that may take a little extra time but will give you that perfect crispy skin and juicy meat without being too complex. Out of all the pork belly dishes I’ve made, this recipe stands out because of how easy yet tasty it is.

---

How This Vietnamese Crispy Pork Belly Recipe Gets That Crispy Skin

This Vietnamese Crispy Pork Belly Recipe has a couple of steps that require cooking that help give it that final texture of crispy skin with juicy meat. Simmering the pork belly first renders some of the fat and tenderizes the meat in addition to ensuring that the pork belly is cooked evenly before it’s placed in the air fryer. Additionally, the step of drying the skin and poking holes in the skin is incredibly important. What this step does is allow the fat to render out, which is what ultimately gives you that crispy and bubbly skin. Although a little bit time intensive, these steps will ensure you the crispiest pork belly you’ll eat!

Why The Sauce Is So Important For This Vietnamese Crispy Pork Belly Recipe

You may be thinking: “Why are we not seasoning the pork belly?”. The answer is because we will be topping it with an incredibly umami and flavorful sauce that enhances this Vietnamese Crispy Pork Belly Recipe’s flavors. The fish sauce, although it can be strongly flavored, gives the sauce its umami flavor while the lime juice helps balance that strong flavor and adds a bright flavor to the sauce. The garlic and thai chilies will add aromatic and spice, and the sugar balances the entire sauce to make sure the sauce isn’t too salty or sour. It’s the perfect sauce for this Vietnamese Crispy Pork Belly, and you’ll end up eating more pork belly than ever!

---

Vietnamese Crispy Pork Belly Recipe Ingredients

Pork belly – The star of the dish. The skin gets super crispy while the meat stays juicy and tender, giving you that perfect contrast in texture.

Salted water – Used for simmering the pork. It helps season the pork belly lightly while also cooking the meat through.

Sauce (fish sauce, lime juice, garlic, Thai chilies, sugar) – A delicious mix that adds acidity, heat, and umami that cuts through the richness of the pork.

Steamed rice + fresh vegetables (cucumbers, carrots, tomatoes) – The perfect way to serve this. The rice absorbs the sauce, while the fresh vegetables add some much needed freshness.

---

How to Make Vietnamese Crispy Pork Belly

Bring a pot of salted water to a boil and simmer the pork belly for about 15 minutes.

In a bowl, mix together fish sauce, lime juice, garlic, Thai chilies, and sugar.

Remove the pork belly and pat it completely dry, then poke holes all over the skin.

Place the pork in the air fryer, lightly oil the skin, and cook at 400°F until crispy and golden.

Remove and let it rest briefly before slicing into bite-sized pieces.

Serve over rice and spoon the sauce over the top. Add fresh vegetables on the side if desired.

---

What to Serve with Vietnamese Crispy Pork Belly

This Vietnamese Crispy Pork Belly Recipe can be served with a multitude of side dishes. Here are a few of my favorites:

• Steamed white rice. Helps soak up all the sauce and compliments the pork belly perfectly.
• Fresh vegetables. A refreshing accouterment that helps balance out the richness of the pork belly. I personally like to use sliced cucumbers, carrots, and tomatoes!
• Fresh herbs. A classic ingredient to serve with crispy pork belly. Cilantro and mint are most used.

---

How to Store Vietnamese Crispy Pork Belly

This Vietnamese Crispy Pork Belly Recipe can be stored in an airtight container in the fridge for up to 4 days. For the best results reheating, I highly recommend storing the pork and sauce separately so the skin can stay crispy, and so the sauce won’t burn when you reheat the pork belly. If you want that crispy texture when reheating, you need to use an air fryer or oven. I like to air fry or bake it at 300°F (149°C) for 10 minutes to get that crunchiness back. If you microwave this recipe, however, the skin will become soft. You can always add the sauce over after reheating to get the flavor and texture back to what it was like the day you made it!

---

Vietnamese Crispy Pork Belly Substitutions

This Vietnamese Crispy Pork Belly Recipe is flexible, and you can adjust a few ingredients depending on whatever you have available. A few of my favorite substitutions are:

• Lemon juice. Can be used instead of lime juice to get that similar acidity and brightness.
• Sriracha. If you want less spiciness in the sauce, use 1 teaspoon of Sriracha instead for a similar flavor profile yet a much milder spice.
• No air fryer. You can broil the pork belly in the oven at the highest temperature until the skin gets crispy! This method usually takes me around 20 minutes, but it depends on the oven!

---

What to Make Next

Want something with noodles? You’ll love my Chicken Chow Mein!

Want another pork belly dish? Try my Garlic Pork Stir Fry!

Feel like switching to beef? Cook my Mongolian Ground Beef!