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🍽️ Thai Airfryer Pork Belly with Pumpkin

450 kcal · 45 min · 2 servings

Thai Airfryer Pork Belly with Pumpkin Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Pat the pork belly dry with paper towels. Never wash it, or the meat juices will spread.
  2. 2. Cut the belly into strips about 1 cm thick. Even pieces cook evenly.
  3. 3. Finely chop the 2 garlic cloves. Make sure no large pieces remain.
  4. 4. Finely chop the chili. Remove the seeds if you prefer it less spicy.
  5. 5. Combine soy sauce, fish sauce, sugar, and lemongrass paste in a bowl. Stir until the sugar dissolves.
  6. 6. Add the meat strips and garlic to the marinade. Toss well until everything is coated.
  7. 7. Let the meat marinate for 30 minutes. Cover the bowl to prevent drying.
  8. 8. Peel the pumpkin and cut it into cubes about 2 cm in size. Uniform cubes are important.
  9. 9. Preheat the air fryer to 180 °C. This takes about 3 minutes. Preheating is essential for tender meat.
  10. 10. Place the marinated meat strips in the air fryer basket. Lay them side by side, not on top of each other.
  11. 11. Fry the meat for 20 minutes. Turn it after 10 minutes for crispy results on both sides.
  12. 12. Remove the meat and let it rest for 5 minutes. This keeps it juicy and tender.
  13. 13. Pour the coconut milk and chili into a small saucepan. Heat it over medium heat.
  14. 14. Add the pumpkin cubes to the hot coconut milk. Simmer for 5 minutes, until they are soft.
  15. 15. Slice the lemongrass stem into fine rings. Add them to the pumpkin and stir everything together.
  16. 16. Place the meat on plates and pour the pumpkin-coconut sauce over it. The dish is ready.

Nutrition per serving