After 2 1/2 hours, remove the tray from the oven. Turn the oven up to 475°F. Remove the pork from the foil and place it directly on the wire rack over the baking tray. Put it back in the oven for 5-10 minutes, until browned. Remove the pork belly from the oven. Allow it to rest for 10-15 minutes. Directions. For the Pork Belly: Heat the oil over medium-high heat in a large skillet or wok. Cook pork belly until lightly browned on the bottom, about 3 minutes. Flip pork belly and cook until lightly browned, about 2 minutes longer. Transfer pork belly to a plate and set aside. Instructions. Cut the pork chop into 1" pieces. Combine the remaining ingredients into a marinade, then marinate the pork in the fridge. Longer is better, ideally go at least 30 minutes, but overnight is best. Place the pork into the air fryer basket with at least 1/4" gap between pieces, in a single layer. Instructions. Heat up a wok or pan and cook the meat on medium-high heat with the chicken bouillon powder for 15 minutes or until the pieces become golden and crispy. Transfer onto a plate for later, keeping the oil in the wok. Bring the heat to medium and pour the lemongrass, chili, garlic, ginger and shallots. Mix the ground pork with sugar, pepper cinnamon as well as vegetables oil, fish sauce garlic, lemongrass, shallots and in the bowl of a large size. Allow to marinate for 20-30 mins. After marinating, make meatballs that measure 1.5 inch in size. They should match similar to the size and shape of slider patties. Prepare the meatball seasoning (not the dipping sauce). Combine the crushed garlic, chopped spring onion, coriander stems and chili, fish sauce, salt, and honey in a bowl and mix to incorporate then set aside. Set the meat grinder on the bench with the 8mm cutting plate into the grinder head and a bowl underneath. Transfer the pork to the air fryer basket with space in between the pieces. Cook in batches if needed. Brush the pork with a thin layer of the glaze. Air fry at 400°F (200°C) for a total of 12 to 16 minutes. Flip the pork every 3 to 4 minutes (*Footnote 3), and brush both sides with glaze every time you flip. On March 18, 2019. Bun Cha Cha is not your typical Vietnamese restaurant. It trades in bun cha, a popular northern Vietnamese street food of grilled meat served with bún aka rice vermicelli, a thread-like, stickier version of rice noodle, and fish sauce with condiments to dip. There are plenty of Vietnamese restaurants in Shanghai. CBUW.