Description
This is the perfect recipe when you want some slurpy comfort food to warm you up when the temperatures dip lower.
Ingredients
Units
For the pork belly
- 400g pork belly*
- 1 tsp sea salt (for the rub)
- 2–3 tbsp fine sea salt (for the skin)
- 1/3 tsp white pepper
- 1/2 tsp Chinese five-spice (or more white pepper)
- 1 tbsp vinegar
For the tom yum base
- 4–6 large prawns, deveined and shells removed (see FAQ)
- 1 30g packet tom yum paste (Lobo brand recommended)
- 1 tin full-fat coconut milk
- 125g instant ramen-style noodles, or similar noodles (see FAQ)
- 2–4 eggs (1 yolk per person, or see FAQ if you want to sub the yolk out)
- 1 lime
- Handful of coriander * Alternatives to pork and prawns are covered in our recipe FAQs above. You will also find details on making the dish gluten-free.
Instructions
- Preheat the air fryer to 130°C.
- Combine white pepper, salt for the rub, and Chinese five-spice. Rub this mixture over the flesh of the pork, avoiding the skin.
- Lightly prick the skin of the pork all over without piercing through to the meat below.
- Secure the pork belly in a tight parcel of tin foil, leaving only the skin exposed.
- Brush the skin with vinegar and cover it with 2-3 tbsp of salt, ensuring even coverage for a crispy finish.
- Place the pork in the air fryer to slow cook for 45 mins.
- Bring 250ml of water to a boil; add tom yum paste and coconut milk. Simmer, squeeze in half a lime, and season to taste with salt or fish sauce. Set aside.
- Remove the pork from the air fryer, scrape off and discard the salt crust, then brush the skin with oil.
- Return the pork to the air fryer at 200°C and air fry for 12-20 mins until the skin puffs and turns crispy. Rest for 5-10 mins in a foil tent to keep it warm.
- Cut the raw prawns in half down the back and set aside.
- Cook noodles according to packet instructions, then drain and divide into 2 or 4 bowls, depending on the servings.
- Heat the tom yum base and add the prawns. Lightly poach for a minute, then remove and divide the prawns among the bowls.
- Slice the pork belly and add it to the noodle bowl. Finish with hot tom yum broth, lime slices, and an egg yolk per bowl. The heat of the broth will cook the yolk when stirred in. Omit the yolk if desired, or substitute with half a soft-boiled egg per bowl.
- Serve immediately.
- Prep Time: 15 min
- Cook Time: 75 min
- Category: Soups
- Cuisine: Thai