With this recipe pork belly can be air fried to an ultra-crispy even crackling skin. Still keeping the juice and tender under the skin. Traditionally cooking pork belly have to take 4 hours to overnight to finish, but with air fried method it can be done within an hour.
Ingredients
Pork Belly Meat：
• 2 lb. pork belly
• 1 cup water(250ml)
• 1 tsp sea salt
• 2 tsp Chinese five spice powder (3.5g)
• 1 tsp sugar
• ½ tbsp. white pepper
• 2 tbsp. Shaoxing wine (30ml)
Pork Belly Skin:
• ½ tbsp. salt
• ½ tbsp. baking powder
• 1 tbsp. vegetable oil
Instruction
Air fryer
1. Use fork to poke through the meat sides to let the favor in.
2. Add salt, Chinese five spice powder, sugar, and white pepper, Shaoxing wine and water in pressure cooker.
3. Put pork belly meat side down and sprinkle salt over the skin side (the pork skin should be liquid free).
4. Put cooker to meat mode on high pressure for 20 mins and natural release all air.
5. Use tong to take pork out and pat dry when cool. Use a fork to poke holes on skin (only skin not enough to the meat). Put salt and baking powder over skin and brush vegetable oil with brush.
6. Switch to air fryer. Skin side up in air fry tray and air fry 200 C (392 F) to 30 minutes until golden.
Oven
1. Use fork to poke through the meat sides to let the favor in.
2. Add salt, Chinese five spice powder, sugar, and white pepper, Shaoxing wine and water in pressure cooker.
3. Put pork belly meat side down and sprinkle salt over the skin side (the pork skin should be liquid free).
4. Put cooker to meat mode on high pressure for 20 mins and let it natural release all air.
5. Use tong to take pork out and pat dry when cool. Use a fork to poke holes on skin (only skin not enough to the meat). Put salt and baking powder over skin and brush vegetable oil with brush.
6. Switch to oven/ toaster oven. Skin side up in the tray. Switch to Broil setting, set Temperature to 400-425F to 18-25 minutes until golden.
7. When complete wait till the temperature is safe to serve.
