Pork Belly Bites with nước chấm Glaze

SERVES 4-6 | 20 MINS PREP | 10 MINS COOK TIME

INGREDIENTS

1kg New Zealand pork belly, boneless

4 cloves garlic, finely minced

5 cm ginger, grated

1 Tbsp Chinese five-spice powder

2 tsp light soy sauce

2 tsp dark soy sauce

2 tsp Chinese shaoxing wine

1 tsp palm sugar, shaved

1 tsp sesame oil

¾ cup potato starch, to coat

¾ cup cornflour, to coat

Vietnamese nước chấm glaze

3 Tbsp (45ml) fish sauce

3 Tbsp (45ml) lime juice

2 Tbsp (30ml) rice vinegar or white vinegar

50g palm sugar, shaved (about 1 block) (or brown sugar)

2 Tbsp sweet chilli sauce

2 garlic cloves, finely chopped

1 makrut lime leaf (kaffir lime leaf) - finely sliced, discard stalk

METHOD

Remove and discard pork skin from belly meat. Cut pork belly meat into 2 cm chunks.

In a medium bowl, combine garlic, ginger, five spice powder, soy sauces, wine, sugar and sesame oil. Add pork belly pieces and mix to combine. Set aside to marinate for 10 minutes.

Preheat (if required) your air fryer to 200°C.

Mix potato starch and cornflour on a shallow plate. Add pork pieces to coat evenly.

Add pork in single-layer batches to ensure even cooking. Spray with olive oil and air fry for 10 minutes, pausing halfway to give the basket a shake and to spray with olive oil once more.

Combine fish sauce, lime juice, rice vinegar, palm sugar, sweet chilli sauce and garlic in a glass jar. Stir to combine. Add sliced makrut lime leaf. Store in fridge till ready to use.

Drizzle glaze over crispy pork belly bites and serve with steamed rice and fresh salad.

RECIPE & IMAGE THANKS TO NZ PORK

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