You’ll Need
For the Pork Belly
1kg skin-on pork belly
1 onion, quartered
4 garlic cloves, crushed
2 bay leaves
1 tsp black peppercorns
1 tbsp sea salt
1 tbsp rice vinegar
For the Dipping Sauce
2 tbsp cane or rice vinegar
1 tbsp light soy sauce
1 small red chilli, finely sliced
1 garlic clove, finely grated
For the Boxes
400g cooked garlic rice
Shredded cabbage
Lime wedges
Optional but dangerous
Mang Tomas sauce
Pickled papaya
Extra crackling salt
Method
Place the belly, onion, garlic, bay, peppercorns and salt in a saucepan and cover with water.
Simmer gently for 60 minutes until tender, then lift out and pat completely dry.
Brush the skin with vinegar and chill uncovered for at least 4 hours, preferably overnight.
Cut the cold belly into thick strips and preheat the air fryer to 200°C.
Arrange skin-side up with space around each piece.
Air fry for 18-22 minutes, turning the heat down to 190°C if the skin darkens too quickly.
Check the pork is piping hot and the skin is crisp, then rest for 5 minutes.
Mix the dipping sauce ingredients and slice the pork into bite-sized pieces.
Divide the rice and cabbage between boxes, add the pork and serve with sauce and lime.