Crispy Pork Belly

• 总时间: 10 hours 25 minutes

配料

500-600g pork belly

1 tbsp shaoxing wine

seasoning:

1 tsp chinese 5 spice

1 tsp garlic powder

1 tsp sugar

½ tsp salt

¼ tsp white pepper

¼ tsp msg

white vinegar

sauce (mix together) - taste and adjust to taste

2 garlic, minced

1 spring onion, minced

1 small shallot, minced

1-3 red chillies, minced (depending on tolerance)

1 tbsp fresh coriander, minced

1 ½ tbsp sugar

2 tbsp fish sauce

1 lime, juiced

½ tbsp toasted rice powder

enough coarse salt to cover pork belly skin

neutral oil

步骤

Make cuts on the meat part of the pork belly, making sure to not cut past the skin (this make it easier to cut as well as helps to season more part of the meat)

Place the pork belly, skin side up, on a piece of foil, and fold to make a little boat, making sure the pork belly is secure.

Using a fork, poke holes on as much of the skins surface as possible, making sure to not poke too hard to touch the fat below.

Wipe any moisture on the skin and brush some vinegar on the skin then place uncovered in the fridge overnight for best results, or for at least 8 hours.

Before cooking, remove the pork belly from the fridge at least 30 mins before hand

Pat the skin dry with a kitchen towel, brush more vinegar then cover the skin with enough coarse salt.

Place into the air fryer and cook for 40 mins at 170°C (I placed it in the mid shelf of my our place wonder oven, using the air fryer function)

After 40 mins, scrap off all the salt, brush on some oil then cook for 20-30 minutes at 220°C or until the skin has puffed up and is crispy. (I placed my tray on the top shelf of the wonder oven) - you may need to increase the temperature higher depending on your air fryer

Once cooked, remove from air fryer, let it rest for 10 minutes before slicing