Crispy Pork Belly Sandwich (Instant Pot + Air Fryer Recipe)

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This method of making pork belly creates a delightfully crispy pork belly that’s tender and melt in your mouth on the inside. It’s perfect for sandwiches, wraps, or served by itself as a snack.

We incorporated these as the main event in our clay oven Banh Mi-inspired sandwiches. We made our own quick pickled carrots (see below for the recipe) and purchased the clay oven bread from a local Asian supermarket (bakes in the oven in 10 minutes).

Crispy pork belly sandwiches with quick pickled carrots, sriracha and mayo as condiments, fresh scallion garnish, on a clay oven sesame bun

CRISPY PORK BELLY

Servings: 4

INGREDIENTS:

  • 1 pound of pork belly
  • 3 cups of water
  • 2-3 tablespoons of light soy sauce
  • 2 teaspoons of salt
  • 2 teaspoons of ground black pepper
  • 1 teaspoon of cumin
  • 4-6 whole garlic gloves
  • Suggested sandwich ingredients:
    • Mayo and Sriracha as condiments
    • Picked Carrots
    • Scallions

STEPS:

  • Slice the pork belly into 2-3 inch chunks
  • Add pork, water, garlic cloves, soy sauce, salt, black pepper, and cumin (all ingredients) into an Instant Pot or pressure cooker. Cook on high for 15 minutes
  • Allow a natural release for 10 minutes, then manually release any remaining pressure. This will ensure the pork ends up very tender
  • Remove the pork from the instant pot and place onto a strainer lined with paper towels. Let it sit for 10 minute. This step is important to dry out the pork, ensuring it achieves maximum crispiness in the air fryer.
  • Spray the bottom of your air fryer. Place a single layer of pork into the fryer, and cook at 400 degrees Fahrenheit for 15 minutes
Let pork belly dry before placing in air fryer
Place in a single layer in the air fryer. Cook for 15 min at 400 degrees
Suggested garnish and condiments
Enjoy!

QUICK PICKLED CARROTS

Rice vinegar and carrots (and some seasoning) is all you need! Scallions are suggested as garnish
Add vinegar and seasoning and let sit for at least 30 minutes

INGREDIENTS:

  • 2 carrots, ideally thinly sliced by hand into 2 inch lengths. Otherwise, shredding works as well
  • Rice wine vinegar to soak the carrots in
  • 2 tablespoons of sugar
  • 2 tablespoons of salt

STEPS:

  • Toss together carrots, vinegar, sugar, and salt in a bowl and let sit at room temperature for 30-60 min (the longer the better)
  • That’s it! Feel free to keep any leftovers covered in the fridge for your next sandwich in a couple days. The carrots will further pickle.
The clay oven bread we had our sandwiches on. Needs 10 minutes at 480 degrees in the oven. The bread is crispy, flaky, and soft.

2 Comments Add yours

  1. Mary S says:

    Let me know if you try it!

    Like

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