Using an air fryer is perfect for this quick faux pho recipe to crisp up the pork belly slices.
- 4 to 6 Ontario pork belly slices (about 1 lb/454 g)
- 1 tbsp (15 mL) each ground ginger and garlic powder
- 1 tsp (5 mL) salt
- 1 tbsp (15 mL) canola oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 mL) minced fresh ginger
- 1/2 tsp (2 mL) Chinese 5 spice powder
- 4 cups (1 L) vegetable broth
- 4 cups (1 L) water
- 2 oz (60 g) rice vermicelli noodles
- 1 tbsp (15 mL) each hoisin sauce and ﬁsh sauce
- 1/2 cup (125 mL) each fresh cilantro leaves and mint leaves
- 1 green onion, thinly sliced
- 1 lime, cut into wedges
- Lay pork belly slices onto a small baking sheet in a single layer. In a small bowl, stir together ginger, garlic powder and salt. Sprinkle evenly over both sides of pork belly slices. Let stand for 15 minutes.
- In a soup pot, heat oil over medium-low heat. Cook onion, garlic and ginger for 3 minutes or until softened. Stir in Chinese 5 Spice to coat. Pour in broth and water; bring to a boil. Reduce heat and simmer for 5 minutes. Add noodles, hoisin and ﬁsh sauces and let cook for 2 minutes or until noodles are tender.
- Meanwhile, lay pork belly slices in air fryer in a single layer. Air fry at 400ºF (200ºC) for about 10 minutes or until crisp and golden, turning halfway through. (Cook in batches if necessary) Chop pork belly bite-size size pieces.
- Divide noodles among bowls and ladle broth mixture over top. Add pork belly and sprinkle with cilantro, mint and green onion. Squeeze lime wedge over top of soup before enjoying.
- Tip: If you do not have an air fryer, you can pan-fry the pork belly slices in a large nonstick skillet. Use a little bit of oil in the pan and cook, turning occasionally until slightly crisp on edges.
|Pork Belly Quick Faux Pho