Air fryer Thai Style Pork Belly with Sweet chili fish sauce glaze

🥘 Ingredients

Pork Belly

1 tbsp sea salt

1kg (2.2 lb) pork belly, rind dried very well

4–6 small apples OR swap for Thai-inspired sides: lime wedges, cucumber, fresh herbs

Optional: sautéed bok choy, steamed green beans, jasmine rice

 

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🌶️ Thai Sweet Chili–Fish Sauce Glaze

(Asian-inspired replacement for Christmas glaze)

½ cup maple syrup OR honey

2 tbsp fish sauce

2 tbsp rice vinegar or lime juice

1½ tbsp brown sugar

1–2 tsp Thai chili paste (nam prik pao) OR 1 finely chopped Thai chili

1 tsp grated ginger

1 small garlic clove, grated

1½ tbsp soy sauce

Optional: ½ tsp chili flakes for extra heat

1 tbsp cold butter (for finishing — optional, gives a glossy glaze)

 

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🔥 Method

Step 1 — Crisp the Pork Belly

1. Preheat air fryer to 400°F (200°C) for 3 minutes.

2. Rub sea salt into the pork rind.

3. Spray air fryer basket with oil.

4. Place pork belly in basket, rind up. Spray lightly with oil.

5. Air fry 25 minutes at 400°F until the crackling forms.

6. Reduce temp to 320°F (160°C).

7. If using apples (optional), add them to the basket.

8. Continue cooking 30 minutes, or until pork is tender.

 

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Step 2 — Make the Thai Glaze

1. Combine maple syrup/honey, fish sauce, rice vinegar/lime, sugar, chili paste, soy sauce, ginger, and garlic in a small saucepan.

2. Bring to a boil over medium heat.

3. Reduce heat and simmer 5–7 minutes until thickened and glossy.

4. Remove from heat and whisk in cold butter for shine (optional but recommended).

 

Flavor note:
This glaze hits the classic Thai balance — salty (fish sauce), sweet (maple), sour (vinegar/lime), heat (Thai chili). Pairs beautifully with crispy pork belly.

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Step 3 — Serve

1. Slice pork belly.

2. Arrange on serving dish with apples or Thai-inspired sides.

3. Drizzle generously with the sweet chili–fish sauce glaze.

4. Garnish with:

sliced scallions

fresh cilantro

thin-sliced red chili

lime wedges

 

 

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⭐ Optional Upgrades

Add 1 tsp tamarind paste to deepen the sweet-sour balance.

Serve with jasmine rice to soak up the glaze.

Toss cucumbers in rice vinegar + sugar + chili flake for a refreshing contrast.