Pork belly marinated in minced lemongrass, garlic, shallots, fish sauce and honey are skewered and air fried until golden on the outside and the meat is tender.Depending on the size of your air fryer, you may need to cook the pork in two batches.
Rinse the pork belly and pat dry with a kitchen towel. Cut into slices a little less than half an inch thick then cut each slice into bite-size pieces.
Place the pork belly in a bowl, add all the ingredients for the marinade and mix well.
Transfer the pork to a container, cover and keep in the fridge overnight.
Cook the pork
Thread the marinated pork with the bamboo skewers.
Arrange the skewered pork in a single layer on the rack of the air fryer.
Air fry the pork belly at 180C for 15 minutes.
Make the dipping sauce
While the pork cooks, mix together all the ingredients for the dipping sauce.
Serve your air fried lemongrass pork belly
Transfer the cooked pork to a plate and serve with dipping sauce.
Notes
Adapted from a recipe by Andrea Nguyen in Into the Vietnamese Kitchen.