What Is Vietnamese Beef Noodle Soup (Pho)?

Pho is a traditional Vietnamese soup featuring a fragrant beef broth, rice noodles, and a variety of toppings like thinly sliced beef, beef balls, fresh herbs, and bean sprouts. The broth is typically simmered for hours to develop its deep flavor, but this Instant Pot version gives you the same richness with less effort and time.

Why You’ll Love This Recipe

• Time-saving magic: Thanks to the Instant Pot, you’ll get a flavorful broth in just over an hour instead of the traditional all-day simmer.
• Rich and aromatic: The combination of beef bones, ginger, onion, and pho spices creates a broth that’s deeply flavorful and full of comforting warmth.
• Customizable toppings: From tender beef slices to fresh herbs, you can tailor the garnishes to suit your taste.
• Perfectly balanced: The broth hits all the right notes—savory, slightly sweet, and deeply satisfying.
• Restaurant-quality at home: Skip the takeout and enjoy authentic pho in your own kitchen.

Ingredients

For the soup:

• Beef knuckle bones, oxtail, or marrow bones: These create the rich, flavorful base for the broth.
• Beef brisket, shank, chunk, or roast: Adds tender meat to the soup and enhances the broth’s flavor.
• Water: The main liquid for the soup, adjusted to the Instant Pot’s max line.
• White onion: Provides a sweet and savory undertone to the broth.
• Ginger: Adds warmth and depth to the soup’s flavor.
• Pho spice sachet: A pre-made blend of star anise, cinnamon, cloves, and other spices for authentic pho flavor. Link included here for the exact one I used!
• Sugar: Balances the savory elements of the broth with a touch of sweetness.
• Fish sauce: Adds umami and depth to the broth.
• Salt: Enhances all the flavors in the soup.

Noodles, garnishes, and sauces:

• Vermicelli noodles: The essential base for the soup, offering a chewy texture.
• Thinly sliced beef brisket or ribeye: Cooks quickly in the hot broth, adding tender, flavorful protein.
• Beef balls: A classic pho topping with a chewy, meaty bite.
• Bean sprouts: Adds a fresh, crunchy texture to the soup.
• Green onions and cilantro: Fresh herbs that elevate the aroma and flavor.
• Limes: Provides a zesty tang that brightens the broth.
• Sriracha and hoisin sauce: For customizable spice and sweetness in every bowl.

How to Make Beef Pho (Vietnamese Noodle Soup)

Parboil the bones:

Boil the beef bones for 5 minutes to remove impurities, then discard the water and set the bones aside.

Prepare the broth:

In a 6-quart Instant Pot, sauté the onion and ginger until browned for added depth of flavor. Add the bones, beef, water, pho spices, sugar, fish sauce, and salt. Pressure cook on high for 1 hour 30 minutes with the sealing knob in the sealing position, followed by a 15-minute natural release.

Strain the broth:

Remove and discard the bones and pho spices. If desired, shred the meat to include in the soup.

Cook the noodles and prepare garnishes:

While the broth cooks, cook the vermicelli noodles according to the package instructions. Prepare toppings like thinly sliced beef, bean sprouts, green onions, cilantro, and lime wedges.

Assemble and serve:

Place cooked noodles in a bowl, add thinly sliced beef, beef balls, and your favorite garnishes. Pour the hot broth over everything and serve immediately with Sriracha and hoisin sauce on the side.

Storage

Pho is best enjoyed fresh, but leftover broth can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.

Tips

• Parboil for clear broth: Removing impurities from the bones ensures a clean and clear broth.
• Sear the aromatics: Browning the onion and ginger before cooking brings out their sweetness and enhances the broth’s depth.
• Serve the broth hot: Pouring steaming broth over the noodles and toppings cooks the beef and keeps everything warm and flavorful.

Easy Beef Pho (Vietnamese Noodle Soup)

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Serves: 2-3 Prep Time: 15 Mins Cooking Time: 1 Hour 45 Mins 1 Hour 45 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

Equipment:

• 6-quart Instant Pot

Soup

• 2.5-3 pounds of beef knuckle bones, oxtail, or beef marrow bones
• 1 pound beef brisket, shank, chunk, or roast
• 8 cups water (or up to the pressure cooker max line)
• 1 large white onion, cut into half
• 1 large chunk of ginger (about 2 oz.), skin removed
• 1 sachet of pre-made pho spices
• 1 Tbsp sugar
• 3 Tbsp fish sauce
• 1-1.5 tsp salt to taste

Noodles and Garnishes

• Vermicelli noodles
• Thinly sliced beef brisket or rib eye
• Beef balls
• Bean sprouts
• Green onions
• Cilantro
• Limes

Sauces:

• Sriracha sauce
• Hoisin sauce

Instructions

1. Parboil all beef bones (no need to parboil meat) for 5 mins to remove impurities which will help achieve clearer broth. Transfer bones to a plate and discard water.
2. In a 6-quart instant pot, saute onion and ginger for a few mins until browned. Add bones, meat, water, spices, sugar, fish sauce. Pressure cook all bones and beef for 1 hour 30 mins (knob in sealing position) + 15 min natural release. Discard bones and beef (can keep meat if you’d like for the soup).
3. While soup is cooking, cook vermicelli noodles and prepare garnishes such as cilantro, green onions, limes, and bean sprouts. When the soup is ready, add noodles, thinly sliced beef, beef balls, and desired garnishes to a bowl and pour hot soup.
4. Add desired sauces and enjoy immediately while soup is hot.

The post Easy Beef Pho (Vietnamese Noodle Soup) – Made in the Instant Pot! first appeared on Herman at Home.

What Are Crispy Fried Shrimp Balls?

Crispy Fried Shrimp Balls are a classic Asian-inspired appetizer made with shrimp paste that’s coated in thin strips of spring roll wrappers before being fried to perfection. Each bite offers a delightful crunch on the outside and tender, flavorful shrimp on the inside. They’re popular in dim sum culture and party platters but easy enough to make at home!

Why You’ll Love This Recipe

• Super crispy texture: The thin strips of spring roll wrappers fry up to golden, crackly perfection.
• Bursting with flavor: Juicy shrimp mixed with ginger, sesame oil, and soy sauce creates a mouthwatering umami punch.
• Easy to make: With a few basic ingredients and simple steps, these shrimp balls come together effortlessly.
• Party-perfect: They’re bite-sized, fun, and always a crowd-pleaser.
• Customizable: Switch up the dipping sauce or spice level to suit your preferences.

Ingredients

• Shrimp: Peeled and deveined shrimp are the base for a tender, flavorful filling.
• Egg white: Acts as a binder to help the shrimp mixture hold its shape.
• Green onion: Adds a mild, fresh onion flavor and a pop of color.
• Cornstarch: Helps create a smooth, sticky texture for the shrimp paste.
• Soy sauce: Brings savory depth and umami flavor.
• Oyster sauce: Adds a touch of sweetness and richness to the mixture.
• Sugar: Balances the savory elements with a hint of sweetness.
• Ginger: Fresh ginger provides a warm, aromatic kick.
• Sesame oil: Adds a nutty, fragrant finish to the shrimp paste.
• Salt: Enhances all the flavors in the mix.
• White pepper: Adds subtle heat and spice.
• Spring roll wrappers: The secret to the crispy, golden coating.
• Oil for frying: Neutral, high-heat oil like vegetable or canola works best.
• Dipping sauce options: Sweet chili sauce or sriracha mayo complement the crispy shrimp balls perfectly.

How to Make Crispy Fried Shrimp Balls

Prepare the shrimp mixture:

Finely chop or pulse shrimp in a food processor, leaving some texture. In a mixing bowl, combine shrimp, egg white, green onion, cornstarch, soy sauce, oyster sauce, sugar, ginger, sesame oil, salt, and white pepper. Mix until the mixture becomes sticky.

Shape the shrimp balls:

Wet your hands with water to prevent sticking, then scoop about 1 tablespoon of the shrimp mixture and form it into a ball, roughly the size of a golf ball.

Coat with spring roll strips:

Roll each shrimp ball in the strips of spring roll wrappers, pressing gently to ensure the strips adhere. Use your hands to lightly squeeze and pack the wrappers around the shrimp ball. Trim any excess wrapper strips with scissors.

Fry the shrimp balls:

Heat oil to 350°F. Fry the shrimp balls in small batches for 3-4 minutes, or until they’re golden and crispy. Remove and drain on paper towels.

Serve with dipping sauce:

Enjoy them hot with your choice of sweet chili sauce or sriracha mayo for dipping.

Storage

These shrimp balls are best eaten fresh while they’re crispy, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to restore some crispiness.

Tips

• Forming the shrimp balls: The shrimp ball is very sticky so wet your hands when shaping into balls or use a small ice cream scooper to avoid the stickiness.
• Don’t overcrowd the fryer: Frying in small batches ensures even cooking and crispiness.
• Trim excess wrapper strips: Cutting any long, dangling wrapper strips gives the shrimp balls a cleaner appearance and prevents uneven frying.

Crispy Fried Shrimp Balls

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Serves: 3-4 Prep Time: 20 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 pound shrimp, peeled, deveined 1 egg white 1 green onion, green parts only, finely chopped 1 Tbsp cornstarch 1 Tbsp soy sauce 1 tsp oyster sauce 1 tsp sugar 1 tsp ginger, grated 1 tsp sesame oil 1/2 teaspoon salt 2-3 dashes white pepper 15-20 spring roll wrappers, cut into thin strips Oil for frying

Instructions

1. For the shrimp, finely chop or roughly pulse shrimp in a food processor (leave some texture). In a bowl, combine shrimp, egg white, green onion, cornstarch, soy sauce, sugar, ginger, sesame oil, salt, and white pepper. Mix until a sticky paste.
2. Wet your hands with a bit of water then scoop 1 tablespoon of the shrimp mixture and form it into a ball (size of a golf ball). Alternatively, you can use a small ice cream scooper to form a small ball. Add shrimp ball to a plate of spring roll wrapper strips and toss the strips into the shrimp ball. The shrimp ball is very sticky at this point so gently roll it in the strips until covered entirely. Then, use your hands to gently squeeze the shrimp balls until tightly packed. Trim any excess wrappers with scissors that are too long.
3. Heat oil to 350°F (or place a wooden chopstick in oil and if bubbles form, it is ready). Fry shrimp balls in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
4. Serve hot with sweet chili sauce or sriracha mayo for dipping.

The post Crispy Fried Shrimp Balls first appeared on Herman at Home.

What is Mochi?

Mochi is a traditional Japanese treat made from glutinous rice flour, known for its signature chewy and slightly stretchy texture. It’s often stuffed with sweet or savory fillings, like the red bean paste used here. These mochi balls are a fusion twist, using an air fryer for a crispy exterior while keeping the signature soft, chewy bite on the inside.

Why You’ll Love This Recipe

• Easy to Make: No special equipment is needed other than an air fryer, and the steps are super straightforward!
• Incredible Texture: These mochi balls are crispy on the outside, soft and chewy on the inside, with a smooth red bean filling that melts in your mouth.
• Unique Flavor: The nutty sesame seeds complement the subtly sweet red bean paste, making it a flavor combo that’s both exciting and comforting.
• Versatile Treat: Perfect as a snack, dessert, or even to share at gatherings. They’re handheld and great on the go!
• Healthier Alternative: Air frying gives you that perfect golden exterior with far less oil than deep frying.

Ingredients

• Water: Used to dissolve the sugar and hydrate the glutinous rice flour for the dough, keeping it soft and pliable.
• Sugar: Adds a hint of sweetness to the dough and helps with structure.
• Glutinous Rice Flour: The star ingredient! Glutinous rice flour creates the chewy, stretchy texture mochi is famous for.
• Red Bean Paste: A sweet and smooth paste made from adzuki beans. It’s the perfect filling to balance the nutty sesame coating.
• Sesame Seeds: These add a wonderful nutty crunch and golden exterior when air-fried.
• Vegetable Oil: Used to brush the mochi balls before air frying, ensuring they turn golden and crispy.

How to Make Air Fryer Red Bean Mochi Balls

Make the Dough:

In a pan over medium heat, add the water and sugar. Stir until the sugar is completely dissolved.

In a large bowl, combine 3/4 cup glutinous rice flour with the sugar water and mix until a dough forms. Add 1 teaspoon of vegetable oil and knead the dough until smooth and pliable.

Shape and Fill the Mochi Balls:

Divide the dough into 8 equal pieces and roll each into a sphere.

Flatten one piece of dough in your palm, place about 1/2 to 1 ounce of red bean paste in the center, and carefully pinch the edges together to seal. Roll into a smooth ball, ensuring no filling is visible.

Coat in Sesame Seeds:

Rinse sesame seeds using a fine mesh strainer to make them slightly damp (not wet). Pat with a paper towel to remove excess water.

Roll each mochi ball in the sesame seeds, pressing gently to coat evenly.

Air Fry the Mochi Balls:

Place the sesame-coated mochi balls in the air fryer, ensuring at least 1 inch of space between them.

Brush each ball lightly with vegetable oil.

Air fry at 200°F for 12-14 minutes, then increase the temperature to 350°F and cook for another 5-7 minutes, or until the balls are golden and crispy.

Serve:

Enjoy these mochi balls immediately while they’re warm and crispy on the outside!

Storage

These mochi balls are best eaten fresh, as the texture will change over time. If you must store them, place in an airtight container for up to one day and reheat in the air fryer briefly.

Tips

• Avoid Overfilling the Mochi: Too much red bean paste can make it difficult to seal the dough and cause it to break during cooking.
• Keep Sesame Seeds Damp: Lightly wet sesame seeds help them stick to the mochi dough evenly without falling off.
• Work Quickly with the Dough: Glutinous rice dough can dry out fast, so keep unused portions covered with a damp cloth as you work.

Air Fryer Red Bean Mochi Balls

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Serves: 4 Prep Time: 25 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

1/2 cup water

1/4 cup sugar

3/4 cup and

1/2 cup glutinous rice flour, divided

8 oz. red bean paste

1/3 cup sesame seeds

1/4 cup vegetable oil

Instructions

1. In a pan over medium heat, add water and sugar and stir until dissolved.
2. In a large bowl, add 3/4 cup glutinous rice flour and sugar water and mix until forms a dough. Add 1 tsp of oil and knead the dough until comes together in a smooth dough ball.
3. Divide dough into 8 pieces and roll into spheres. Flatten the dough then add about 1/2-1 oz. red bean filling inside, pinch the edges together and roll into sphere until round and filling is inside. Add sesame seed to a fine mesh strainer and run water through to wet each sesame seed. Transfer to a plate with paper towel. Sesame seed should be moist but not wet. Roll ball in sesame seeds and coat evenly.
4. Add balls to air fryer with 1 inch space in between and brush with oil all over. Air fry for 12-14 mins at 200F then 5-7 mins at 350F until golden brown. Enjoy immediately!

The post Air Fryer Red Bean Mochi Balls – Soft and Chewy! first appeared on Herman at Home.

What is a Soy Salmon Coconut Rice Bowl?

This recipe is a perfect harmony of flavors—savory, sweet, and a little spicy—featuring marinated salmon cubes cooked to perfection in an air fryer and paired with rich, fragrant coconut rice. Topped with avocado and a spicy mayo drizzle, this bowl is a complete meal that’s both indulgent and balanced.

Why You’ll Love This Recipe

• Easy and Quick: Perfect for busy nights, it’s ready in about 30 minutes with minimal effort.
• Incredible Flavor: Juicy salmon, creamy coconut rice, and a hint of spice from the sriracha mayo make each bite irresistible.
• Healthy and Satisfying: Loaded with protein, healthy fats, and carbs for a well-rounded meal.
• Air Fryer Friendly: Cooking the salmon in the air fryer keeps it tender, crispy, and less oily.
• Customizable: Swap out toppings like avocado, jalapeños, or even add veggies like steamed broccoli or edamame.

Ingredients

For the Coconut Rice:

• Jasmine Rice: This fragrant rice is the perfect base for absorbing the rich coconut milk flavors.
• Coconut Milk: Adds a creamy, slightly sweet richness to the rice that pairs beautifully with the salmon.
• Water: Helps balance the coconut milk for perfectly fluffy rice.
• Sugar: A touch of sweetness that enhances the coconut flavor.
• Salt: Brings out the natural flavors of the rice and coconut milk.
• Toasted Shredded Coconut: Optional garnish for extra texture and a nutty finish.

For the Soy Salmon:

• Salmon: Use fresh or thawed salmon cubes for juicy, tender bites of protein.
• Salt: Seasoning to highlight the salmon’s natural flavor.
• Smoked Paprika: Adds a subtle smoky depth to the salmon.
• Garlic and Ginger: Fresh aromatics that bring warmth and complexity to the marinade.
• Soy Sauce: A salty, umami-rich base for the marinade.
• Brown Sugar: Balances the saltiness of soy sauce with a hint of sweetness.
• Sriracha Sauce: Adds just the right amount of heat to spice things up.
• Jalapeño: Optional for those who love an extra spicy kick.

For the Spicy Mayo Sauce:

• Kewpie Mayo: Creamy, tangy, and slightly sweet, this Japanese mayo is perfect for the sauce.
• Lime Juice: Adds brightness to balance out the richness of the mayo.
• Sriracha Sauce: More heat for that spicy mayo kick.

How to Make Soy Salmon Coconut Rice Bowl

Make the Coconut Rice

Rinse 2 cups of jasmine rice thoroughly until the water runs clear. Drain well. In a rice cooker, combine the rinsed rice, 1 cup of coconut milk, 1 cup of water, 1 tablespoon of sugar, and a pinch of salt. Turn on the rice cooker to the normal setting and let it cook until the rice is fluffy and fragrant.

Cook the Soy Salmon

Cut 1 pound of salmon into 1-inch cubes and place in a bowl. Add 1/2 teaspoon of salt, 1/2 teaspoon smoked paprika, 3 cloves of minced garlic, 2 teaspoons of minced ginger, 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, and 1-2 teaspoons of sriracha. Mix well to coat. Let the salmon marinate for 10 minutes.

Add the salmon cubes to an air fryer and cook at 400°F for 8-10 minutes, shaking halfway through, until tender and cooked through.

Make the Spicy Mayo Sauce

In a small bowl, mix 1/4 cup of kewpie mayo, 1-2 teaspoons of lime juice, and 1-2 teaspoons of sriracha. Adjust the sriracha for your desired level of heat.

Assemble the Bowl

Add a scoop of coconut rice to a bowl and garnish with toasted shredded coconut if desired. Top with the cooked salmon cubes and sliced avocado. Drizzle generously with the spicy mayo sauce and garnish with jalapeño slices if you like an extra kick.

Storage

This dish is best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave.

Tips

• Marinate for Flavor: Even just 10 minutes of marinating the salmon will make a huge difference in flavor. If you have time, marinate for up to 30 minutes.
• Perfect Rice Texture: Rinse the rice thoroughly to prevent it from being too sticky and ensure light, fluffy coconut rice.
• Air Fryer Tip: Avoid overcrowding the salmon in the air fryer. Cook in batches if needed to ensure even crisping.

Soy Salmon Coconut Rice Bowl

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Serves: 2 Prep Time: 20 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Coconut Rice

• 2 cups jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1 Tbsp sugar
• Pinch of salt
• Toasted shredded coconut (garnish)

Soy Salmon

• 1 pound fresh or thawed frozen salmon, cut into 1-inch cubes
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 3 cloves garlic, minced
• 2 tsp ginger, minced
• 2 Tbsp soy sauce
• 1 Tbsp brown sugar
• 1-2 tsp sriracha sauce
• 1 avocado, sliced

Spicy Mayo Sauce

• 1/4 cup kewpie mayo
• 1-2 tsp lime juice
• 1-2 tsp sriracha sauce

Instructions

1. Add jasmine rice to a rice cooker, rinse thoroughly until water runs clear, and drain excess water. Add coconut milk, water, sugar, and salt then turn on the rice cooker using the normal cook setting until the rice is done and fluffy.
2. In a bowl, add salmon cubes, salt, paprika, garlic, ginger, soy sauce, brown sugar, and sriracha sauce and mix well. Let marinate for 10 minutes. Add salmon cubes to an air fryer and cook at 400F for 8-10 mins until cooked through and tender.
3. To assemble, add coconut rice to a bowl, garnish with optional toasted shredded coconut, then add salmon cubes and sliced avocado. Drizzle with a spicy mayo sauce.

The post Soy Salmon Coconut Rice Bowl first appeared on Herman at Home.

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 is Coconut Shrimp?

Coconut shrimp is a popular dish where juicy shrimp are coated with shredded coconut and breadcrumbs, then fried (or in this case, air fried!) until crispy. The coconut adds a tropical, slightly sweet flavor that perfectly complements the savory shrimp. It’s commonly served with a tangy or spicy dipping sauce for a burst of flavor.

Why You’ll Love This Recipe

• Crispy and delicious: The panko and coconut create the ultimate crunchy coating without deep frying.
• Quick and easy: Ready in under 30 minutes, thanks to the air fryer!
• Healthier option: Using the air fryer reduces oil while still delivering that crispy texture.
• Perfect flavor balance: The savory shrimp, nutty coconut, and spicy mayo make every bite irresistible.
• Impressive yet simple: Looks fancy but is super easy to make for any occasion.

Ingredients

For the Coconut Shrimp:

• Large Shrimp: Peeled, deveined, and tails on for easy eating and a beautiful presentation.
• All-Purpose Flour: Helps the coating stick to the shrimp.
• Eggs: Acts as a binder to help the coconut-panko mixture adhere evenly.
• Panko Breadcrumbs: Adds extra crunch compared to regular breadcrumbs.
• Shredded Coconut: Provides a nutty, slightly sweet flavor and golden crispiness. Use unsweetened for a balanced flavor or sweetened for a touch of sweetness.
• Smoked Paprika: Adds a subtle smoky flavor to the coating.
• Garlic Powder: Brings an extra layer of savory depth to the shrimp.
• Salt: Enhances the overall flavor of the shrimp and coating.
• Black Pepper: Adds a hint of sharpness to balance the coconut.
• Avocado Oil Spray: Helps the shrimp crisp up evenly in the air fryer without excess oil. You can use any oil you have if you don’t have Avocado Oil.

For the Spicy Mayo Dipping Sauce:

• Kewpie Mayo: A creamy Japanese mayonnaise that makes the dipping sauce extra rich.
• Thai Sweet Chili Sauce: Provides a sweet and tangy base with a little spice.
• Lime Juice: Adds brightness and a bit of acidity to balance the creamy sauce.
• Sriracha Sauce: Gives the dipping sauce its signature kick of heat.

How to Make Air Fryer Coconut Shrimp

Step 1: Prepare the Coating

Place the flour in a shallow bowl. In a second bowl, beat the eggs. In a third bowl, mix panko breadcrumbs, shredded coconut, smoked paprika, garlic powder, salt, and black pepper.

Step 2: Coat the Shrimp

Pat the shrimp dry with a paper towel. Dredge each shrimp in flour, shaking off the excess. Dip it into the beaten eggs, ensuring it’s fully coated, then press into the coconut-panko mixture until evenly covered.

Step 3: Air Fry the Shrimp

Preheat the air fryer to 375°F (190°C) for a few minutes. Lightly spray the air fryer basket with avocado oil spray. Arrange the shrimp in a single layer, ensuring they aren’t touching. Lightly spray the tops with oil.

Cook for 7–9 minutes, flipping halfway through, until golden brown and crispy.

Step 4: Make the Dipping Sauce

While the shrimp is cooking, mix the kewpie mayo, Thai sweet chili sauce, lime juice, and sriracha sauce in a small bowl. Adjust the spice level to your preference.

Step 5: Serve and Enjoy

Serve the hot, crispy coconut shrimp with the spicy mayo dipping sauce on the side.

Storage

These shrimp are best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in the air fryer for a few minutes to restore crispiness.

Tips

• Don’t overcrowd the air fryer: Cook in batches to ensure the shrimp cook evenly and stay crispy.
• Use unsweetened coconut: For a more balanced flavor, opt for unsweetened shredded coconut. If you prefer a sweeter touch, sweetened coconut works great too.
• Reheat for crunch: If reheating, use the air fryer or oven to bring back that crispy texture – microwaving will make them soft.

Air Fyrer Coconut Shrimp

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Serves: 2 Prep Time: 40 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Main Ingredients:

• 1 lb large shrimp (peeled, deveined, tails on)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup panko breadcrumbs
• 1/2 cup shredded coconut (unsweetened preferred, but sweetened works for a sweeter touch)
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• Freshly cracked black pepper
• Avocado oil spray

Spicy Mayo Dipping Sauce:

• 1/4 cup kewpie mayo
• 2 Tbsp Thai sweet chili sauce
• 1-2 tsp lime juice
• 1-2 tsp sriracha sauce

Instructions

1. Place the flour in a shallow bowl. Beat the eggs in another shallow bowl. In a third bowl, combine panko breadcrumbs, shredded coconut, paprika, garlic powder, salt, and black pepper.
2. Pat the shrimp dry with a paper towel. Dredge each shrimp in flour, shaking off the excess. Dip the shrimp into the beaten eggs, ensuring it’s fully coated. Press the shrimp into the coconut-panko mixture, coating evenly.
3. Preheat the air fryer to 375°F (190°C) for a few minutes. Lightly spray the air fryer basket with cooking spray. Arrange the shrimp in a single layer, ensuring they don't touch and aren't overcrowded (you may need to cook in batches). Spray the tops of the shrimp lightly with cooking spray.
4. Cook for 7-9 minutes, flipping halfway through, until the shrimp are golden brown and cooked through.
5. While shrimp is cooking, mix ingredients for the spicy mayo sauce in a small bowl.
6. Serve the crispy coconut shrimp hot with the dipping sauce on the side.

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