Ingredients:

• 4 to 6 Ontario pork belly slices (about 1 lb/454 g)
• 1 tbsp (15 mL) each ground ginger and garlic powder
• 1 tsp (5 mL) salt
• 1 tbsp (15 mL) canola oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp (15 mL) minced fresh ginger
• 1/2 tsp (2 mL) Chinese 5 spice powder
• 4 cups (1 L) vegetable broth
• 4 cups (1 L) water
• 2 oz (60 g) rice vermicelli noodles
• 1 tbsp (15 mL) each hoisin sauce and fish sauce
• 1/2 cup (125 mL) each fresh cilantro leaves and mint leaves
• 1 green onion, thinly sliced
• 1 lime, cut into wedges

Cooking Instructions:

1. Lay pork belly slices onto a small baking sheet in a single layer. In a small bowl, stir together ginger, garlic powder and salt. Sprinkle evenly over both sides of pork belly slices. Let stand for 15 minutes.
2. In a soup pot, heat oil over medium-low heat. Cook onion, garlic and ginger for 3 minutes or until softened. Stir in Chinese 5 Spice to coat. Pour in broth and water; bring to a boil. Reduce heat and simmer for 5 minutes. Add noodles, hoisin and fish sauces and let cook for 2 minutes or until noodles are tender.
3. Meanwhile, lay pork belly slices in air fryer in a single layer. Air fry at 400ºF (200ºC) for about 10 minutes or until crisp and golden, turning halfway through. (Cook in batches if necessary) Chop pork belly bite-size size pieces.
4. Divide noodles among bowls and ladle broth mixture over top. Add pork belly and sprinkle with cilantro, mint and green onion. Squeeze lime wedge over top of soup before enjoying.

Tip: If you do not have an air fryer, you can pan-fry the pork belly slices in a large nonstick skillet. Use a little bit of oil in the pan and cook, turning occasionally until slightly crisp on edges.