Thai · Dinner
Crispy Pork Belly (Low-Calorie)
Thai-style crispy pork belly with air-fried skin, tossed in a bright sauce of lime, fish sauce, garlic, and chili, served over cabbage and cucumber. Fat is rendered rather than deep-fried, keeping the shattering crackle and punchy sour-salty-hot flavour while cutting calories well below a typical fried version.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
340Calories
19.2gProtein
23.1gFat
15.8gCarbs
6.8gSugar
2.9gFiber
1287mgSodium
88mgChol
8.8gSat Fat
485mgPotassium
85mgCalcium
1.6mgIron
0.8mcgVitamin B12
41mgVitamin C
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Pat pork belly dry, score skin in a tight crosshatch, rub salt into the scored surface, and let it sit uncovered on a rack in the fridge for 10 minutes to draw out surface moisture.
2
Crisp
Place the pork belly skin-side up in an air fryer basket at 400°F (200°C) for 24 to 26 minutes until the skin puffs and blisters into hard golden crackling and the fat visibly renders down.
3
Rest
Transfer the pork belly to a cutting board and let it rest for 5 minutes so the crackling firms up completely.
4
Whisk
In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and sliced Thai chili until the sugar dissolves into a thin, sharp dressing.
5
Build
Slice the rested pork belly into bite-size pieces keeping the crackling intact on each piece, then toss briefly in the dressing so the sauce coats the meat without soaking the crackling limp.
6
Plate
Mound the shredded cabbage and cucumber slices on a plate, top with dressed pork belly pieces, scatter the cilantro over, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g pork belly, skin scored
- 2 tsp2 tsp salt
- 4 cloves4 cloves garlic
- 44 Thai chili
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 1 tsp1 tsp sugar-white
- 22 small handful cilantro
- 7 oz200g cabbage
- 11 cucumber
