Vietnamese Caramelized Pork Belly Skewers (Air Fryer)

Name: Vietnamese Caramelized Pork Belly Skewers (Air Fryer)
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1½ lb (680 g) pork belly, skin removed, cut into ¾-inch (2 cm) cubes, skin removed, cut into ¾-inch (2 cm) cubes; 3 tbsp (45 ml) fish sauce; 3 tbsp (45 g) packed brown sugar; 4 clove (20 g) garlic cloves, minced, minced; 2 medium (50 g) shallots, minced, minced; 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) rice vinegar; ½ tsp (1 g) freshly ground black pepper; 2 whole (20 g) scallions, thinly sliced, thinly sliced, white and light green parts (optional); 1 tbsp (9 g) sesame seeds, toasted, toasted (optional)

From the MyKitchenBank Kitchen

Tender pork belly threaded onto skewers and glazed with a caramelized fish sauce, brown sugar, and garlic mixture. Air-fried until the exterior crisps and the marinade caramelizes into a sweet and savory coating. This Vietnamese-inspired dish delivers restaurant-quality results with minimal hands-on time and none of the splattering mess of stovetop cooking.

Prep: 20 min
Cook: 16 min
Wait: 2 hr
Total: 2 hr 36 min
Makes: 12 skewers (3 per serving)

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Steps

Before you start

Soak 12 wooden skewers (8–10 inch) in water for at least 30 minutes so they don't char
Select pork belly with good color and some marbling; avoid pieces that are mostly fat or too lean
Have all marinade ingredients measured and ready before you start

1
Prepare marinade
- In a small bowl, whisk together fish sauce, brown sugar, minced garlic, minced shallots, soy sauce, rice vinegar, and black pepper until the brown sugar dissolves and the mixture is well combined.
- The marinade should smell fragrant and savory-sweet.
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Ready when: Mixture is smooth and brown sugar is fully dissolved
Tip: Make sure to whisk thoroughly so the brown sugar dissolves completely; lumps will not caramelize evenly
2
Marinate pork belly
- Place pork belly cubes in a shallow dish or resealable bag.
- Pour the marinade over the pork, turning to coat all pieces evenly.
- Cover and refrigerate for at least 2 hours, or up to 8 hours.
- Stir gently once or twice during marinating to ensure even coverage.
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Tip: Longer marinating (6–8 hours) yields deeper flavor, but 2 hours is the minimum for good results
3
Thread skewers
- Remove pork from the refrigerator 10 minutes before skewering.
- Thread pork belly cubes onto soaked wooden skewers, using about 3–4 cubes per skewer and allowing a little space between pieces so heat circulates.
- Reserve the marinade.
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Ready when: All pork pieces are threaded onto skewers with visible gaps between them
Tip: Arrange pork so pieces are not packed tightly; air needs to circulate on all sides for even cooking and crisping
4
Preheat air fryerOven 380°F / 195°C
- Preheat your air fryer to 380°F (193°C) for about 3 minutes.
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Ready when: Air fryer displays ready indicator or beeps
Tip: Preheating ensures the pork begins to develop a crust immediately, locking in juices
5
Arrange and cook first batchOven 380°F / 195°C
- Lightly pat the skewered pork dry with paper towels.
- Place 6 skewers in the air fryer basket in a single layer without overcrowding, making sure they don't touch the heating element.
- Cook at 380°F (193°C) for 8 minutes, shaking the basket gently halfway through to ensure even cooking.
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Ready when: Pork is light golden brown and beginning to show caramelization on edges
Tip: Drying the pork helps it brown better; moisture will steam rather than crisp the surface
6
Glaze and finish first batchOven 380°F / 195°C
- Remove the skewers from the air fryer.
- Brush the reserved marinade liberally over all sides of the pork using a pastry brush.
- Return the skewers to the air fryer and cook for another 4 minutes at 380°F (193°C) until the glaze caramelizes and deepens in color.
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Ready when: Glaze is dark amber, sticky, and clinging to the pork; edges show blackened caramel spots
Tip: The second cook at high heat is what creates that signature caramelized exterior; don't skip it
7
Cook second batchOven 380°F / 195°C
- Transfer the first batch of skewers to a plate and tent loosely with foil to keep warm.
- Repeat the patting dry, air frying for 8 minutes, glazing, and final 4-minute cook with the remaining 6 skewers using the same temperature and marinade technique.
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Ready when: Second batch matches the first in color and caramelization
Tip: Keep the first batch warm but not overly hot so the crust stays crisp while the second batch finishes
8
Rest and serve
- Remove all skewers from the air fryer and let rest for 2–3 minutes before serving.
- This allows the juices to redistribute throughout the meat.
- Transfer to a serving platter and garnish with sliced scallions and toasted sesame seeds if desired.
- Serve warm with rice and fresh herbs like cilantro and mint.
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Ready when: Pork is fully cooked through, tender, and juices run clear when pierced
Tip: Don't skip the rest period; it makes a noticeable difference in tenderness and keeps the crust from shattering when you bite into it

Good to know

Tips

For extra crispiness, lightly spray the pork with cooking oil before the second air fryer round. The marinade already contains enough oil, but a light mist helps the caramel set with more texture.
If your air fryer is smaller (3.5 quart), cook all 12 skewers in three batches of 4, using the same timing. Air flow is more important than speed.
Serve these skewers with a side of cool lettuce wraps, fresh mint, cilantro, and pickled daikon and carrot (pickled vegetables cut the richness beautifully).
Leftovers work great sliced off the skewer and tossed into rice bowls or banh mi sandwiches the next day.

Make ahead

Marinate the pork belly for up to 8 hours in advance. You can also thread the skewers up to 4 hours ahead and store them covered in the refrigerator; bring them to room temperature for 10 minutes before air frying.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place skewers on a lined air fryer basket and cook at 320°F (160°C) for 4–5 minutes until warmed through and the glaze is sticky again. Do not microwave, as this will soften the crust.

Substitutions

fish sauce → soy sauce (use 4 tbsp / 60 ml total, reducing the soy sauce in the marinade to 1 tbsp / 15 ml). Fish sauce is key to the authentic Vietnamese flavor, but soy sauce alone works if fish sauce is unavailable
packed brown sugar → honey or palm sugar (use equal amount). Honey will caramelize slightly faster; palm sugar is closer to the Vietnamese original and adds subtle complexity
rice vinegar → lime juice or white vinegar (use 1 tbsp / 15 ml). Lime juice adds brightness and is common in Southeast Asian cooking; vinegar works too but is slightly sharper
pork belly, skin removed, cut into ¾-inch (2 cm) cubes → chicken thighs or beef sirloin tips (cut into ¾-inch cubes). Reduce cooking time to 6–7 minutes per stage for chicken; beef may need 8–9 minutes per stage to tender up completely