Air Fryer Thai Style Pork Belly with Sweet Chili Fish Sauce Glaze

Crispy air fryer pork belly with a bold Thai-inspired sweet chili fish sauce glaze — hitting every note of salty, sweet, sour, and heat. Serve with jasmine rice or Thai-inspired sides for a restaurant-worthy dinner at home.

Ingredients

Pork Belly

• 1 kg (2.2 lb) pork belly, rind dried very well
• 1 Tbsp sea salt
• Optional sides: lime wedges, cucumber, fresh herbs, sautéed bok choy, steamed green beans, jasmine rice

Thai Sweet Chili Fish Sauce 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
• Optional: 1 Tbsp cold butter (for a glossy finish)

Instructions

Step 1 — Crisp the Pork Belly

1. Preheat air fryer to 400°F (200°C) for 3 minutes.
2. Rub sea salt thoroughly into the pork rind.
3. Spray the air fryer basket with oil. Place pork belly rind-side up and spray lightly with oil.
4. Air fry at 400°F for 25 minutes until the crackling forms.
5. Reduce temperature to 320°F (160°C) and continue cooking for 30 minutes, or until the pork is tender.

Step 2 — Make the Thai Glaze

1. Combine maple syrup, fish sauce, rice vinegar, brown sugar, chili paste, soy sauce, ginger, and garlic in a small saucepan.
2. Bring to a boil over medium heat, then reduce and simmer 5–7 minutes until thickened and glossy.
3. Remove from heat and whisk in cold butter for extra shine (optional but recommended).

Step 3 — Serve

1. Slice the pork belly and arrange on a serving dish with your choice of sides.
2. Drizzle generously with the sweet chili fish sauce glaze.
3. Garnish with sliced scallions, fresh cilantro, thin-sliced red chili, and lime wedges.

Tips & 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, and chili flakes for a refreshing contrast.