Thursday, 1 March 2018

Air Fried Crispy Pork Belly 脆皮烧肉 (Version 2)

Main Ingredients :
  • 1 slab of pork belly with skin (about 1 kg)
  • 1 tsp Himalayan Pink Salt (or to taste)(for seasoning)
  • ½ tsp Grounded Pepper (or to taste)(for seasoning)
  • ½ tsp Five Spice Powder (or to taste)(for seasoning)
  • ½ tsp Himalayan Pink Salt (or to taste)(to be rubbed on skin just before air frying)

  1. To clean and prep the meat, rub a little salt on all sides of pork belly and rinse with water. If you prefer, you may also simmer whole slab of pork in boiling water for a few minutes.
  2. Pat the entire pork belly slab with paper towel till dry.
  3. Use a needle tenderizer to keep poking on the surface of skin. Do not have to poke too deep into meat. The scoring process would enable more crispy skin. 
  4. Rub seasonings evenly on all sides of the pork belly slab.
  5. Chill seasoned pork belly slab in refrigerator overnight (or at least half a day). Do not cover. Skin face up and keep dry.
  6. Allow meat to return to room temperature before cook.
  7. Rub a little Himalayan Pink Salt on skin only. 
  8. Air fry pork belly slab at highest temperature of air fryer for 10 to 20 minutes to seal the flavors and juice into the meat (E.g. 250C for 10 minutes; 200C for 20 minutes). 
  9. When time’s up, adjust air fryer temperature to 180C for 30 minutes.
  10. After 30 minutes, continue to air fry at 200C to 220C for another 10 minutes. The skin should be very crispy by then.
  11. Remove from air fryer. Allow to rest for 15 minutes before slice.

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