What is Crispy Pork Belly?

Crispy pork belly is a beloved dish in many Asian cuisines, known for its iconic crackling skin and juicy, savory meat. Traditionally roasted or deep-fried, this version uses the air fryer to achieve the same crispy texture while keeping things easy and less greasy. It’s the perfect balance of rich flavor and irresistible crunch.

Why You’ll Love This Recipe

• Perfect crispy skin: The air fryer delivers beautifully bubbly and golden crackling every time.
• Easy to make: No deep frying or complicated steps—just season, air fry, and enjoy.
• Full of flavor: Chinese five-spice, garlic powder, and shaoxing wine create a savory, aromatic bite.
• Healthier option: Less oil means you can indulge without the guilt.
• Versatile and crowd-pleasing: Serve it as an appetizer, a main dish with rice, or alongside your favorite dipping sauces.

Ingredients

For the Pork Belly:

• Pork Belly: A rich and flavorful cut of meat with layers of fat that become tender and crispy when cooked.
• Salt: Seasons the pork and helps draw moisture from the skin for that perfect crunch.
• White Pepper: Adds subtle heat and earthy flavor to balance the richness of the pork.
• Chinese Five-Spice Powder: A warming blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel for depth of flavor.
• Garlic Powder: Provides a savory kick to the spice mix.
• Shaoxing Wine: Adds a slightly sweet, aromatic flavor to enhance the pork.
• White Vinegar: Helps dry out the pork skin, creating that signature crispy texture.
• Oil: Brushed on the skin to encourage even browning and crispiness.
• Kosher Salt: Forms a salt crust on the pork belly to draw out excess moisture for bubbly crackling.

For the Vietnamese Dipping Sauce (Nuoc Cham):

• Fish Sauce: The salty, umami base for the Vietnamese dipping sauce (nuoc cham).
• Water: Balances the flavors in the dipping sauce.
• Sugar: Adds a touch of sweetness to complement the salty and tangy elements.
• Lime Juice: Brightens the dipping sauce with a pop of acidity.
• Rice Wine Vinegar: Enhances the tanginess of the nuoc cham.
• Thai Chili: Adds a kick of heat to the dipping sauce.
• Garlic: Infuses the nuoc cham with a fragrant, savory note.

For the Spicy Hoisin Sauce:

• Hoisin Sauce: A sweet and savory base for the spicy hoisin sauce.
• Sriracha Sauce: Adds bold heat to balance the sweetness of the hoisin.

How to Make Air Fryer Crispy Pork Belly

Step 1: Prepare the Pork Belly

Rinse the pork belly and pat it dry with paper towels.

Make shallow diagonal cuts on the skin, then rotate and repeat to form a crisscross pattern. Do the same on the meat side, being careful not to cut all the way through.

Step 2: Season the Pork

Mix salt, white pepper, Chinese five-spice powder, and garlic powder. Brush shaoxing wine over the meat side of the pork, then rub the spice mix into the meat.

Lightly brush the pork skin with white vinegar.

Step 3: Air Fry the Pork Belly

Preheat the air fryer to 225°F for 5 minutes.

Place the pork belly on two layers of aluminum foil, folding the edges tightly to create a “boat” around the meat. Evenly layer kosher salt on the skin side.

Cook at 225°F for 35 minutes. Check halfway through and drain any excess fat.

Step 4: Crisp the Skin

Remove the salt crust from the skin and brush it lightly with oil.

Increase the air fryer temperature to 400°F and cook for another 30–35 minutes, until the skin is golden, bubbly, and crispy.

Step 5: Let It Rest and Serve

Allow the pork belly to rest for 5–10 minutes, then slice it into bite-sized pieces.

Serve with Vietnamese dipping sauce (nuoc cham) or spicy hoisin sauce.

Storage

Store leftover crispy pork belly in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for a few minutes to restore its crispiness.

Tips

• Dry the pork skin thoroughly: The drier the skin, the crispier it will get—pat it down well before cooking.
• Don’t skip the salt crust: It’s essential for drawing moisture out of the skin, which leads to the perfect bubbly crackling.
• Rest before slicing: Letting the pork belly rest helps the juices redistribute and ensures tender meat.

Air Fryer Crispy Pork Belly

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Serves: 2-3 Prep Time: 15 Mins Cooking Time: 1 Hour 10 Mins 1 Hour 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

Main Ingredients:

• 2 lb pork belly
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tsp Chinese five-spice powder
• 1/2 tsp garlic powder
• 1 Tbsp shaoxing wine
• 1 Tbsp white vinegar
• 1 Tbsp oil
• 1/3 cup kosher salt

Vietnamese Dipping Sauce (Nuoc Cham):

• 1/4 cup fish sauce
• 1/3 cup water
• 3 Tbsp sugar
• 2 Tbsp lime juice
• 2 tsp rice wine vinegar
• 1 small Thai chili
• 1 clove garlic

Spicy Hoisin Sauce:

• 3 Tbsp
• 2-3 tsp sriracha sauce

Instructions

1. Rinse the pork belly and pat it dry with paper towels. Make shallow diagonal cuts on the skin side then rotate the meat at a slight angle and make shallow diagonal cuts again (to look like criss cross). Repeat the same cuts on the meat side. Be careful not to pierce through the meat.
2. Mix salt, white pepper, Chinese five-spice powder, garlic powder. Add shaoxing wine on the meat side of the pork belly then rub the spice mix all over. On the skin side, lightly brush with vinegar.
3. Preheat your air fryer to 225F for 5 minutes. Place pork belly on two layers of aluminum foil then fold edges to wrap pork belly tightly on all corners, like a tight boat. Add salt on top of the pork belly skin side up evenly to create a layer of salt. Place the pork belly skin-side up in the air fryer basket. Cook at 225°F for 35 minutes. Check halfway through and drain any excess fat if needed.
4. Scrap salt off from the pork belly skin then brush with some neutral oil. Increase the temperature to 400°F and cook for an additional 30-35 minutes until the skin is golden, bubbly, and crispy.
5. Remove the pork belly from the air fryer and let it rest for 5-10 minutes. Slice into bite-sized pieces and serve with your favorite dipping sauces or rice.

The post Air Fryer Crispy Pork Belly – Very Crispy and Juicy! first appeared on Herman at Home.

What are Chinese Steamed Eggs?

Chinese steamed eggs are a traditional dish where beaten eggs are combined with water and steamed until they reach a silky, custard-like consistency. The eggs are then topped with a flavorful soy sauce mixture and garnished with fresh scallions and chili oil. This dish is beloved for its simplicity and is often served as part of a home-cooked meal.

Why You’ll Love This Recipe:

• Silky texture: The smooth, custard-like consistency is so satisfying and comforting.
• Simple ingredients: Made with pantry staples like eggs, soy sauce, and sesame oil.
• Customizable flavors: Add your favorite garnishes like scallions, chili oil, or even shrimp for a twist.
• Quick and easy: Perfect for busy weeknights or when you want something light yet flavorful.
• Versatile dish: Serve it as a side, light main course, or even a snack.

Ingredients:

• Eggs: The base of the dish, providing the silky texture when steamed.
• Water: Combined with the eggs at a 2:1 ratio to create the custard-like consistency.
• Salt: Enhances the natural flavor of the eggs without overpowering them.
• Soy Sauce: Adds a savory, umami-rich flavor that complements the steamed eggs.
• Sugar: Balances the soy sauce with a touch of sweetness.
• Sesame Oil: Adds a nutty, aromatic flavor to the soy sauce drizzle.
• Chopped Scallions: A fresh garnish that adds a burst of color and mild onion flavor.
• Chili Oil: Provides a spicy kick and a vibrant finish to the dish. Feel free to adjust to your spice level!

How to Make Chinese Steamed Eggs:

1. Prepare the Egg Mixture

Crack the eggs into a bowl and beat them thoroughly. Add lukewarm water in a 2:1 ratio to the eggs and mix well. Strain the mixture through a fine strainer into a shallow bowl to remove any lumps or air bubbles. Gently mix in the salt and remove any surface bubbles with a spoon.

2. Steam the Eggs

Heat water in a steamer until boiling. Carefully place the bowl of egg mixture into the steamer. Cover the bowl with a plate to prevent condensation from dripping onto the eggs. Steam for 8-10 minutes, then turn off the heat and let the residual steam finish cooking the eggs for another 5 minutes.

3. Make the Sauce

While the eggs are steaming, in a small bowl, mix soy sauce, sugar, and sesame oil until well combined. Set aside.

4. Assemble and Garnish

Remove the steamed eggs from the steamer. Drizzle the soy sauce mixture over the top, then garnish with chopped scallions and a drizzle of chili oil.

Storage:

Chinese steamed eggs are best enjoyed fresh but can be stored in the refrigerator for up to 1 day and reheated gently before serving.

Tips:

• Achieve silky texture: Straining the egg mixture removes lumps and ensures a smooth custard-like consistency.
• Prevent water spots: Cover the bowl with a plate during steaming to avoid condensation dripping into the eggs.
• Control the heat: Keep the steaming process at a gentle simmer to prevent overcooking or bubbles in the custard.

Chinese Steamed Eggs

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Serves: 2 Prep Time: 10 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 3 eggs
• 2:1 ratio of lukewarm water in liquid measurement
• 1/4 tsp salt
• 2 Tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp sesame oil
• Chopped scallion (garnish)
• Chili oil (garnish)

Instructions

1. Add eggs to a bowl and beat eggs. Add water and mix well. Strain the egg mixture through a fine strainer. Add egg mixture to a medium shallow bowl and remove any additional bubbles on top with a spoon. Add salt and mix slightly again.
2. Heat water in a steamer. Carefully add bowl to the steamer then cover with a plate on top to prevent condensation from dripping into the eggs.
3. Steam for 8-10 mins. Turn off the heat and let residual heat steam for another 5 mins.
4. While eggs are steaming, in a separate bowl, combine soy sauce, sugar, and sesame oil and mix well. Set aside.
5. Remove steamed eggs from steamer then drizzle soy sauce mixture on top. Garnish with chopped scallions and chili oil.

The post Chinese Steamed Eggs – Silky and Soft! first appeared on Herman at Home.

Why you’ll love this recipe

Portobello mushrooms are not only tasty but also packed with several beneficial nutrients, making them a healthy addition to your diet. These mushrooms are low in calories and rich in B vitamins, minerals, and dietary fiber. This is a great way to add more vegetable in your diet, especially if you don’t want to compromise on flavor!

Ingredients

• Portobello mushrooms – Large portobello mushrooms is great to use here so the stuffing can fit inside
• Olive oil – To cook with the Italian sausage and provides more depth of flavor
• Italian sausages – Feel free to omit if you want this dish to be vegetarian! Make sure to remove the casing as it will be tough.
• Garlic – Adds fragrance and aroma to the filling
• Roma tomatoes – Blends well with the Italian sausage and cream cheese
• Spinach – This recipes all for frozen chopped spinach but feel free to use fresh and chop yourself
• Salt, to taste
• Pepper, to taste
• Cream cheese – The primary binding agent for the filling
• Parmesan cheese – More cheesy flavor that packs a punch. Make sure to use freshly grated here.
• Mozzarella cheese – Who doesn’t love cheese? Feel free to omit if you want to keep it to just the cream cheese and parmesan!
• Panko breadcrumbs – Top the filling with crispy breadcrumbs, which come out beautiful and golden brown
• Butter – Melted and added to the breadcrumbs to ensure it is golden brown

How to Make Creamy Stuffed Portobello Mushrooms

1. Gently wash mushrooms and remove the stems. Use a spoon to scrape out the gills inside the mushroom caps and keep stems.
2. In a pan over medium heat, sauté italian sausage with olive oil until browned and cooked through, about 4-5 mins. Remove from pan, drain oil, and set aside.
3. In the same pan, add garlic, tomatoes, spinach, chopped mushroom stems and saute for 3-4 mins. Add back sausage and cook for 1-2 mins until well incorporated. Add salt and pepper to taste.
4. Preheat air fryer at 350F. Mix cream cheese, sautéed vegetables, and sausage and stir to combine. Distribute mixture over the mushroom caps and top with parmesan cheese and mozzarella cheese. Mix melted butter and breadcrumbs together and add on top of mushrooms. Air fry stuffed mushrooms for 15-17 mins.

Storage

Store in an air-tighter container in the fridge for up to 3 days.

Creamy Stuffed Portobello Mushrooms

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Serves: 4 Prep Time: 30 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

4 large portobello mushrooms

1 Tbsp olive oil

2 Italian sausages, casing removed

3 garlic cloves, minced

1 roma tomatoes, diced

1 cup frozen chopped spinach

Salt, to taste

Pepper, to taste

6 oz. cream cheese, softened

4 Tbsp freshly grated parmesan cheese

1 cup shredded mozzarella cheese

1/2 cup panko breadcrumbs

2 Tbsp butter, melted

Instructions

1. Gently wash mushrooms and remove the stems. Use a spoon to scrape out the gills inside the mushroom caps and keep stems.
2. In a pan over medium heat, sauté italian sausage with olive oil until browned and cooked through, about 4-5 mins. Remove from pan, drain oil, and set aside.
3. In the same pan, add garlic, tomatoes, spinach, chopped mushroom stems and saute for 3-4 mins. Add back sausage and cook for 1-2 mins until well incorporated. Add salt and pepper to taste.
4. Preheat air fryer at 350F. Mix cream cheese, sautéed vegetables, and sausage and stir to combine. Distribute mixture over the mushroom caps and top with parmesan cheese and mozzarella cheese. Mix melted butter and breadcrumbs together and add on top of mushrooms. Air fry stuffed mushrooms for 15-17 mins.

The post Creamy Stuffed Portobello Mushrooms first appeared on Herman at Home.

What is Chicken Adobo?

Chicken Adobo is traditional and very popular Filipino dish in which the chicken is marinated and simmered in a soy sauce, vinegar, and black pepper sauce until tender and flavorful. It’s also commonly used with pork, beef, or even vegetables to create a wide range of delicious dishes.

Why you’ll love this recipe

Who doesn’t like pot-pie? This dish holds a special place in my heart as it skillfully combines two beloved classics into one unforgettable meal. It’s a pot-pie fusion that’s so delicious, it’ll have everyone calling their friends and family to rave about it.

Ingredients

• Coconut Oil: Adds a hint of sweetness and richness that pairs perfectly with the coconut milk in the adobo sauce.
• Garlic: Provides a savory depth of flavor that is essential in traditional Chicken Adobo.
• Onion: Adds sweetness and complexity to the dish, enhancing the overall flavor profile.
• Celery: Offers a subtle herbal note and adds texture to the filling.
• Peas & Carrots: Provide bursts of sweetness and color, balancing the savory flavors of the chicken and sauce.
• Salt: Enhances the natural flavors of the ingredients and helps to season the dish.
• Black Peppercorns: You add LOTS of this as it is the main component for the flavors of this dish.
• Red Pepper Flakes: Adds a touch of spice and complexity to the dish, balancing the sweetness of the coconut and brown sugar.
• Flour: Used to thicken the sauce and create a creamy and luscious sauce.
• White Vinegar: Provides acidity and tanginess, a signature characteristic of Chicken Adobo.
• Soy Sauce: Adds depth and umami richness to the sauce, enhancing the overall flavor profile.
• Chicken Broth: Provides a savory base for the sauce and adds depth of flavor.
• Coconut Milk: Offers creaminess and sweetness that complements the savory flavors of the adobo sauce.
• Brown Sugar: Adds a touch of sweetness to balance the acidity of the vinegar and the saltiness of the soy sauce.
• Chicken: The star of the dish, tender and succulent chicken infused with the flavors of the adobo sauce. In my recipe, I used shredded rotisserie chicken but feel free to cook your own chicken breast and thighs.
• Biscuits: I used biscuits for a buttery and flaky crust but you can definitely use puff pastry instead.
• Egg: Used as a glaze to give the biscuits a golden brown finish.

How to Make Coconut Chicken Adobo Pot Pie

1. In a medium pot, add oil, garlic, and onion and saute for 3-4 mins until translucent. Add celery, peas, carrots, salt, black pepper and red pepper flakes and saute for another 3-4 mins. Add the flour, stir and let cook for 1-2 mins until mixture is sticky and thick. Add the vinegar, soy sauce, chicken broth, coconut milk, brown sugar, and shredded chicken and mix to combine. Let the mixture simmer for a few mins until thickened. Sauce should be thickened but still runny.
2. Preheat oven to 350F. Transfer chicken mixture to a 9-inch pie pan then add sliced biscuit dough on top evenly. Brush with egg wash on top of each biscuit. Bake for around 15 mins until bubbly and biscuits are cooked through and golden brown. Let rest for 10 mins before serving.

Storage

I recommend eating this as fresh as possible to ensure you get freshest bite! Otherwise, you can store in the air-tight container in the fridge for 2 days or freeze them.

Coconut Chicken Adobo Pot Pie

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Serves: 4 Prep Time: 30 Mins Cooking Time: 30 Mins 30 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

1 tablespoons coconut oil

4 garlic cloves, minced

1/2 white onion

1 cup chopped celery

1.5 cups frozen peas & carrots

1 tsp salt

2 tsp whole black peppercorns, ground or crushed in mortar in pestle

1/4 teaspoon red pepper flakes

1/4 cup flour

1/4 cup white vinegar

4 cup light soy sauce

1 cup chicken broth

1 cup full-fat coconut milk

2 tsp brown sugar

1 pound shredded chicken

1 can of store-bought biscuits

1 egg, beaten

Instructions

1. In a medium pot, add oil, garlic, and onion and saute for 3-4 mins until translucent. Add celery, peas, carrots, salt, black pepper and red pepper flakes and saute for another 3-4 mins. Add the flour, stir and let cook for 1-2 mins until mixture is sticky and thick. Add the vinegar, soy sauce, chicken broth, coconut milk, brown sugar, and shredded chicken and mix to combine. Let the mixture simmer for a few mins until thickened. Sauce should be thickened but still runny.
2. Preheat oven to 350F. Transfer chicken mixture to a 9-inch pie pan then add sliced biscuit dough on top evenly. Brush with egg wash on top of each biscuit. Bake for around 15 mins until bubbly and biscuits are cooked through and golden brown. Let rest for 10 mins before serving.

The post Coconut Chicken Adobo Pot Pie first appeared on Herman at Home.

Growing up, my taste buds were captivated by the affordability and deliciousness of IKEA meatballs whenever my parents made a visit to the store. And when it comes to Thai cuisine, nothing quite compares to the luxurious creaminess of red curry sauce – not too watery, not too concentrated, just perfect.

In crafting this recipe, I’ve taken a healthier approach by using turkey as the protein of choice. Pairing these succulent turkey meatballs with a luscious coconut curry sauce creates a blend of flavors that will ignite your taste buds. And to ensure every last drop of that delectable sauce is savored, serve it over a bed of steaming rice.

Not only is this dish so flavorful, but it’s also incredibly easy to prepare. With just a few simple steps, you can recreate the magic of Thai cuisine in your own kitchen!

What is Curry Sauce?

Curry sauce is a flavorful sauce originating from South Asian cuisine, made with spices, herbs, onions, garlic, tomatoes, and often coconut milk. It varies from mild to spicy and can be creamy or robust. It’s versatile, adding depth to dishes like meat, poultry, seafood, and vegetarian options.

Why you’ll love this recipe

Thai meatballs with coconut curry sauce are just purely delicious! Imagine juicy turkey meatballs swimming in creamy, aromatic curry sauce. It’s like a flavor explosion in every bite! Plus, using turkey makes it a healthier choice, and serving it with rice soaks up all that delicious sauce. Trust me, once you try it, you’ll be hooked!

Ingredients

Meatballs

• Ground Pork or Turkey – Either works well in this recipe! If I am trying to be healthier, I choose ground turkey because it is leaner and absorbs so much flavor.
• Lemongrass – Earthy and citrusy flavors that adds so much depth to the meatballs.
• Garlic – A bit of acid here to create a blend of complex flavors.
• Ginger – Adds a fragrant zest to this dish.
• Lime juice – Provides a bright, citrusy flavor that balances the richness of the dish and adds a refreshing zing.
• Cilantro – Gives a unique depth to the flavor.
• Sugar – A bit of sweetness to balance the spicy and savory.
• Fish Sauce – Adds a unique depth of umami flavor with a salty and slightly fishy taste that enhances the overall savoriness of the dish without overpowering it.
• Egg – Binds the ingredients together, giving structure.
• Panko Breadcrumbs – I prefer Panko breadcrumbs because it is crispier and binds well with the turkey.
• Salt – Enhances flavor and seasoning.
• Black Pepper – Adds a subtle heat and depth to the meatballs.

Coconut Curry Sauce

• Onion – Adds slight sweetness and depth of flavor.
• Red Bell Pepper – Provides sweetness and a hint of smokiness.
• Ginger – Adds warmth and a spicy kick.
• Red Curry Paste – You can find these at any grocery store but they usually come in a small jar. This is the key ingredient for that easy and delicious curry sauce.
• Coconut Milk – Another key ingredient for the coconut curry sauce – Make sure to use full-fat version for extra creaminess.
• Fish Sauce – Adds umami richness and depth of flavor.
• Brown Sugar – Balances out the heat with a touch of sweetness.
• Corn Starch – adding a bit of water to corn starch creates a slurry that thickens the sauce
• Cilantro – Adds freshness and a pop of herbal flavor.

How to Make Thai Meatballs with Coconut Curry Sauce

1. Combine all of the meatball ingredients together until well incorporated. Using either a ball scooper or your hands, form 2 Tbsp meatballs. Place them evenly on a baking tray and bake at 400F for 20 mins.
2. While meatballs are baking, heat pan on medium. Add diced onions and red bell peppers and cook until translucent, about 2-3 mins. Add ginger and red curry paste and stir for 30 seconds. Then add coconut milk, chicken broth, fish sauce, brown sugar, and cornstarch slurry and mix to incorporate. Simmer for a few mins until the sauce has thickened slightly. Add salt to taste. Add meatballs to the sauce and mix to coat evenly. Turn off heat after well incorporated.
3. Serve meatballs with rice and top with chopped cilantro as a garnish.

Storage

I recommend eating this as fresh as possible to ensure you get freshest bite! You can store in the air-tight container for 2 days or freeze them for up to 6 months.

Thai Meatballs with Coconut Curry Sauce

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Serves: 2 Prep Time: 25 Mins Cooking Time: 35 Mins 35 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 6 voted )

Ingredients

Meatballs

1 pound ground pork or turkey

2 Tbsp lemongrass, minced

3 cloves garlic, minced

1 Tbsp ginger, minced or grated

2 Tbsp lime juice

3 Tbsp cilantro, finely chopped

1 tsp sugar

2 Tbsp fish sauce

1 egg

1/2 cup panko breadcrumbs

1/2 tsp salt

1/2 tsp black pepper

Coconut Curry Sauce

1/2 onion, diced

1/2 red bell pepper, diced

1 Tbsp ginger, minced

2 Tbsp red curry paste

1 cup full-fat coconut milk

1 cup low sodium chicken broth

2 Tbsp fish sauce

1 Tbsp brown sugar

1 Tbsp cornstarch + 1 Tbsp water mixed together (cornstarch slurry)

Salt to taste

Chopped cilantro

 

Instructions

1. Combine all of the meatball ingredients together until well incorporated. Using either a ball scooper or your hands, form 2 Tbsp meatballs. Place them evenly on a baking tray and bake at 400F for 20 mins.
2. While meatballs are baking, heat pan on medium. Add diced onions and red bell peppers and cook until translucsent, about 2-3 mins. Add ginger and red curry paste and stir for 30 seconds. Then add coconut milk, chicken broth, fish sauce, brown sugar, and cornstarch slurry and mix to incorporate. Simmer for a few mins until the sauce has thickened slightly. Add salt to taste. Add meatballs to the sauce and mix to coat evenly. Turn off heat after well incorporated.
3. Serve meatballs with rice and top with chopped cilantro as a garnish.

The post Thai Meatballs with Coconut Curry Sauce first appeared on Herman at Home.

What is Gochujang?

Gochujang paste is like the MVP of Korean cooking. It’s this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder. You’ll find it in a lot of Korean dishes, adding that delicious kick and depth of flavor. It’s basically a must-have in your pantry if you’re into Korean cooking or just want to spice up your meals with something delicious.

Why you’ll love this recipe

You’ll love this spicy Gochujang peanut noodle for several reasons! First, the combination of creamy peanut sauce and spicy Gochujang paste creates a flavor explosion that’s both bold and addictive. The creamy richness of the peanut sauce is perfectly complemented by the spice of the Gochujang, resulting in the perfect blend of flavors that will leave your taste buds tingling with delight.

Ingredients

• Noodles – I used thicker cut wheat noodles but feel free to use whichever you like!
• Szechuan chili flakes – these aren’t as spicy as it sounds but a little goes a long way for flavor and spice.
• Garlic – can’t be skipped!
• Green onion – complements the dish well with extra kick of flavor.
• Peanut butter – one of the key ingredients for that nutty flavor. You can use creamy or crunchy for this!
• Gochujang – the other key ingredient here. This gives the dish spice and also helps thicken up the sauce.
• Soy sauce – adds umami flavor to the dish.
• Avocado oil – this will be heated up and poured over the above ingredients. I like avocado oil because it is more heart healthy but feel free to use any neutral oil with a high smoke point.
• Noodle water – save a bit of that starchy water that was used to cook the noodle to loosen up the sauce to desired consistency.
• Garnishes – You can garnish with sesame seed, green onions, soft boiled, or fried egg. Anything to your heart’s desire!

How to Make Spicy Gochujang Peanut Noodles

1. Add water to pot and bring to boil. Add noodles and cook until chewy and al-dente (follow instructions on package). Save about 1/3 cup of the starchy water for later.
2. Heat avocado oil but be careful not to let it burn (about 3-4 minutes). Add chili flakes, garlic, green onion, peanut butter, gochujang, and soy sauce to a bowl then add hot oil and let it sizzle. Mix well to combine.
3. Add starchy cooked noodle water to loosen the sauce and add more little by little as needed to ensure thickened, creamy consistency. Add salt to taste.
4. Pour sauce over cooked noodles and mix well. Garnish with green onions and sesame seeds. Add optional soft boiled or fried egg.

Tips

1. This noodle dish is incredibly versatile. You can customize it with your favorite protein or vegetables to make it your own. And don’t forget to adjust the spice level to your liking by adding more or less Gochujang paste and Szechuan chili flakes.

Storage

Store in an air-tight container in the fridge up to 2-3 days

Spicy Gochujang Peanut Noodles

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Serves: 2 Prep Time: 10 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

4 oz. wheat noodles

1 Tbsp Szechuan chili flakes

1 small clove garlic, minced

1 Tbsp chopped green onion

3 Tbsp peanut butter

2 Tbsp gochujang

1 Tbsp soy sauce

3 Tbsp avocado oil

1/3 cup cooked noodle water, plus more to adjust for sauce consistency

Salt to taste

Garnish: Sesame seed, green onions, soft boiled or fried egg

Instructions

1. Add water to pot and bring to boil. Add noodles and cook until chewy and al-dente (follow instructions on package). Save about 1/3 cup of the starchy water for later

2. Heat avocado oil but be careful not to let it burn (about 3-4 minutes). Add chili flakes, garlic, green onion, peanut butter, gochujang, and soy sauce to a bowl then add hot oil and let it sizzle. Mix well to combine.

3. Add starchy cooked noodle water to loosen the sauce and add more little by little as needed to ensure thickened, creamy consistency. Add salt to taste.

4. Pour sauce over cooked noodles and mix well. Garnish with green onions and sesame seed. Add optional soft boiled or fried egg.

The post Spicy Gochujang Peanut Noodles first appeared on Herman at Home.

What is Gochujang?

Gochujang paste is like the MVP of Korean cooking. It’s this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder. You’ll find it in tons of Korean dishes, adding that delicious kick and depth of flavor. It’s basically a must-have in your pantry if you’re into Korean cooking or just want to spice up your meals with something delicious

Why you’ll love this recipe

If you’re a fan of pasta, creamy, bold flavors and love experimenting in the kitchen, I highly recommend trying out this Gochujang pasta! This fusion dish combines the heat of Gochujang paste with the creaminess of coconut milk and the richness of Parmesan cheese, resulting in a mouthwatering flavor explosion that’s truly unforgettable.

Ingredients

• Pasta – I like fusilli or penne pasta for this recipe but feel free to use any you like.
• Butter – a bit of unsalted butter makes this creamier and richer.
• Garlic – a little bit adds a lot of aroma and flavor.
• Gochujang – this Korean spicy-sweet chili paste is the star of the dish so a little goes a long way!
• Coconut milk – full-fat version is best for this to get the creamiest sauce.
• Parmesan cheese – use freshly grated for the best flavor.
• Reserved pasta water – make sure to reserve some of that pasta water to loosen the sauce later.
• Salt and black pepper – season to taste!

How to make Creamy Gochujang Pasta

1. Bring large pot of water to a boil and cook pasta according to package to al dente. Drain pasta and save about 1 cup of reserved pasta water.
2. In a pan over medium-high heat, add butter and garlic and stir for 30 secs until fragrant. Then add gochujang and mix well for 1 min. Then add coconut milk and parmesan cheese and stir until dissolved for about 1 min. Then add about 3/4 cup pasta water and mix until smooth. Let sauce simmer until thickened and creamy. Add additional pasta water as needed to ensure the sauce is creamy.
3. Add cooked pasta to sauce and stir well to combine. Transfer pasta to a plate and garnish with more parmesan cheese. Top with any protein as desired.

Tips

Feel free to get creative with your Gochujang pasta by adding your favorite protein – grilled chicken, shrimp, or tofu would all be fantastic options. And don’t forget to adjust the spice level to your liking by adding more or less Gochujang paste. Trust me, once you try this addictive dish, you’ll be craving it again and again!

Storage

Store in an air-tight container in the fridge up to 2-3 days

Creamy Gochujang Pasta

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Serves: 2 Prep Time: 15 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

10 oz. pasta (I like fusilli or penne for this)

2 Tbsp unsalted butter

3 cloves garlic, minced

3 Tbsp gochujang

1 cup full-fat coconut milk

1/2 cup freshly grated parmesan cheese

3/4 - 1 cup reserved pasta water

salt and ground black pepper to taste

Instructions

1. Bring large pot of water to a boil and cook pasta according to package to al dente. Drain pasta and save about 1 cup of reserved pasta wate.

2. In a pan over medium-high heat, add butter and garlic and stir for 30 secs until fragrant. Then add gochujang and mix well for 1 min. Then add coconut milk and parmesan cheese and stir until dissolved for about 1 min. Then add about 3/4 cup pasta water and mix until smooth. Let sauce simmer until thickened and creamy. Add additional pasta water as needed to ensure the sauce is creamy.

3. Add cooked pasta to sauce and stir well to combine. Transfer pasta to a plate and garnish with more parmesan cheese. Top with any protein as desired.

The post Creamy Gochujang Pasta first appeared on Herman at Home.

What is Gochujang?

Gochujang paste is like the MVP of Korean cooking. It’s this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder. You’ll find it in tons of Korean dishes, adding that delicious kick and depth of flavor. It’s basically a must-have in your pantry if you’re into Korean cooking or just want to spice up your meals with something delicious

Why you’ll love this recipe

I love Gochujang chicken for so many reasons! First off, there’s the flavor. The sweet, spicy, and savory combination is just out of this world. It hits all the right notes on my taste buds and keeps me coming back for more. Then there’s the texture – that perfect balance of crispy on the outside and juicy on the inside. And let’s not forget about the nostalgia factor. Gochujang chicken reminds me of cozy family gatherings and fun nights out with friends. It’s comfort food at its finest – familiar, satisfying, and delicious.

Ingredients

• Chicken thighs – I like boneless, skinless chicken thighs because it is much easier to prepare and eat
• Gochujang – As explained above, it is the star of the dish!
• Gochugaru – This is dried Korean chili powder that is another key ingredient in Korean food! This is a must use for that extra flavor and spice.
• Soy sauce – for that umami flavor. Feel free to use less sodium version if you prefer.
• Brown sugar – Contrasts the savory and spicy from the other ingredients
• Garlic – adds a ton of aroma and flavor
• Sesame oil – a little goes a long way to adding some nutty flavor

How to make Air Fryer Gochujang Chicken

1. In a bowl, add chicken thighs, garlic, gochujang, gochugaru, soy sauce, brown sugar, sesame oil, and salt. Marinate for at least one hour or overnight preferred.
2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 10-12 mins until browned and cooked through. Flip halfway through.
3. Serve with a plate of rice, kimchi, and a side of vegetable.

Tips

You can serve it with rice and veggies for a wholesome meal, toss it in a salad for a spicy kick, or even slap it between two buns for an awesome chicken sandwich. The possibilities are endless!

Storage

Store in an air-tight container in the fridge up to 3 days

Air Fryer Gochujang Chicken

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Serves: 2 Prep Time: 1 Hour 15 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

Gochujang Chicken

1.5 lbs boneless, skinless chicken thighs

3 cloves garlic

3 Tbsp gochujang

1 tsp gochugaru (korean hot pepper powder)

2 Tbsp light soy sauce

1.5 Tbsp brown sugar

1 tsp sesame oil

salt to taste

Glaze:

3 Tbsp light soy sauce

1.5 Tbsp gochujang

2 tsp brown sugar

1 tsp sesame oil

Instructions

1. In a bowl, add chicken thighs, garlic, gochujang, gochugaru, soy sauce, brown sugar, sesame oil, and salt. Marinate for at least one hour or overnight preferred.

2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 10-12 mins until browned and cooked through. Flip halfway through.

3. Serve with a plate of rice, kimchi, and a side of vegetable.

The post Air Fryer Gochujang Chicken first appeared on Herman at Home.

Why You’ll Love This

The chicken comes out charred and perfectly cooked with minimal work! This is an easy recipe that you can make anytime, especially on weekdays.

Ingredients

• Chicken thighs – I like boneless, skinless because it is easier to eat without having to take out the bone
• Garlic – lots of it for all that aroma!
• Lemongrass – I used frozen per-chopped lemongrass to save on time but you can definitely use fresh. Make sure you remove the outer layers and mince it finely
• Fish sauce – a staple in Vietnamese cooking
• Soy sauce – important ingredient for all of that umami flavor
• Dark soy sauce – this sauce is thicker and richer than regular soy sauce and is amazing to use as a marinade
• Brown sugar – to add a touch of sweetness to the marinade
• Lime juice – to add a bit of acid to balance the savory and sweetness

How to Make Vietnamese Lemongrass Chicken (in the Air Fryer)

1. In a bowl, add chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Mix well to combine and marinate at least 1 hour or overnight preferred.
2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 11-13 mins, flipping halfway, until browned and cooked through.
3. Remove chicken from air fryer and cut into thin slices. Serve with rice, Nuoc Cham dipping sauce, salad, and top with a fried egg.

Tips

Prep and marinate the chicken the night before or the day of before your meal. Makes it so easy to pop it in the air fryer and cook then eat! Don’t forget the Nuoc Cham (Vietnamese Fish Sauce) dipping sauce with this chicken (included in the recipe card below).

Storage

Store in an airtight container in the fridge for up to 3 days

Air Fryer Lemongrass Chicken

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Serves: 2 Prep Time: 1 Hour Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 13 voted )

Ingredients

Lemongrass Chicken

1.5 lbs boneless, skinless chicken thighs

6 cloves garlic

3 Tbsp minced lemongrass

4 Tbsp fish sauce

1 Tbsp light soy sauce

1 Tbsp dark soy sauce

2 Tbsp brown sugar

1 lime, juiced

Dipping sauce (Nước chấm)

1/4 cup fish sauce

1/3 cup water

3 Tbsp sugar

2 Tbsp lime juice

2 tsp rice wine vinegar

1 small thai chili

1 clove garlic

1 tsp chili garlic sauce

Instructions

1. In a bowl, add chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Mix well to combine and marinate at least 1 hour or overnight preferred.

2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 11-13 mins, flipping halfway, until browned and cooked through.

3. Remove chicken from air fryer and cut into thin slices. Serve with rice, Nuoc Cham dipping sauce, salad, and top with a fried egg.

The post Vietnamese Lemongrass Chicken (cooked in the Air Fryer!) first appeared on Herman at Home.

The Vietnamese Pork Chop is often served alongside a plate of steamed jasmine rice, fresh herbs such as cilantro and mint, and pickled vegetables like carrots and daikon radish. My recipe also includes the classic dipping sauce “Nuoc Cham” made with fish sauce, water, sugar, lime juice, garlic, and chili garlic sauce.

Why you’ll love this recipe

Vietnamese pork chop is flavorful, juicy, and so easy to make with this recipe. You can easily marinate it for a few hours or overnight then pop it in the air fryer for an easy meal!

Ingredients

For the pork chops:

• Pork chops – Using bone-in pork chops adds more flavor and tenderness to the dish. The bone helps to insulate the meat during cooking, resulting in a juicier and more succulent chop.
• Fish sauce – Adds a unique depth of umami flavor, imparting a salty and slightly fishy taste that enhances the overall savoriness of the dish without overpowering it.
• Dark soy sauce – Provides a rich color and a slightly sweeter, more intense flavor than light soy sauce.
• Light soy sauce – Lighter in color and saltier than dark soy sauce, it contributes to the dish’s overall saltiness and umami flavor without making it too dark.
• Honey – A touch of natural sweetness to help balance the savory and umami flavors.
• Sugar – Works in partnership to the honey to balance all of the savory and umami flavors.
• Lime juice – A bit of acid here to create a blend of complex flavors.
• Garlic – Adds pungent, aromatic flavors to the dish.
• Onion powder – Provides a subtle sweetness and onion flavor without being too overpowering.
• Oyster sauce – A great sauce to infuse more umami and rich layer of flavor to the dish.

For the dipping sauce:

• Fish sauce – The key ingredient for the dipping sauce and full of umami!
• Water – Helps to dilute the fish sauce and rest of the ingredients.
• Sugar – Adds sweetness to the savory and umami flavor.
• Lime juice – Adds brightness and acid to balance the other flavors.
• Rice wine vinegar – Compliments the lime juice for added brightness and acid.
• Thai chili – The chili brings some heat to the dipping sauce but only a little is needed here
• Garlic – Brings an aroma unlike anything else.
• Chili garlic sauce – Rounds out the dipping sauce with a bit of spicy.

How to make Vietnamese Pork Chop

1. Prepare pork chop by tenderizing meat with back of knife (blunt side of knife)
2. Cut slits on sides of the pork chop to prevent curling when cooking
3. Add all marinade ingredients and pork chops into bowl and marinade overnight
4. Preheat air fryer for a few mins. Add pork in and air fry at 400F for 10-12 minutes depending on thickness (10 mins for thinner and 12 mins for thicker)
5. Flip pork and cook for another 4-6 minutes, depending on thickness, until charred
6. To plate, add rice, pork chop, veggies on side, and fried egg on top. Enjoy!

Tips

• Tenderize the pork chop with blunt side (back side) of the knife and use scissors to cut slits on the edges of the pork chop to prevent it from curling
• Preheat the air fryer for a few mins before putting in the pork chops so it cooks evenly and has a beautiful char.

Storage

Store in an air-tight container in the fridge up to 3 days

Air Fryer Vietnamese Pork Chop

Print

Serves: 2 Prep Time: 15 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Pork Chop & Marinade

4-5 medium pork chops (1 inch thick) or 2 large pork chops (1.5 inch thick)

3 Tbsp fish sauce

1 Tbsp dark soy sauce

2 Tbsp light soy sauce

1.5 Tbsp honey

1.5 Tbsp sugar

2 Tbsp lime juice

4 cloves garlic, minced

2 tsp onion powder

1 Tbsp oyster sauce

Dipping sauce (Nuoc Cham)

1/4 cup fish sauce

1/3 cup water

3 Tbsp sugar

2 Tbsp lime juice

2 tsp rice wine vinegar

1 small Thai chili

1 clove garlic

1 tsp chili garlic sauce

Instructions

1. Prepare pork chop by tenderizing meat with back of knife (blunt side of knife)
2. Cut slits on sides of the pork chop to prevent curling when cooking
3. Add all marinade ingredients and pork chops into bowl and marinade overnight
4. Preheat air fryer for a few mins. Add pork in and air fry at 400F for 10-12 minutes depending on thickness (10 mins for thinner and 12 mins for thicker)
5. Flip pork and cook for another 4-6 minutes, depending on thickness, until charred
6. To plate, add rice, pork chop, veggies on side, and fried egg on top. Enjoy!

The post Air Fryer Vietnamese Pork Chop first appeared on Herman at Home.