Super crispy air fryer Chinese pork belly
This will guarantee you amazing results every single time - and because you're cooking in the air fryer there's less fuss and less mess
Ingredients
- 700-800 g pork belly with scored skin
- 2 teaspoons garlic powder
- 2 teaspoons Chinese five spice powder
- 2 teaspoons sea salt
Instructions
- Begin by rubbing the garlic powder and Chinese five spice into the meat.
- Turn the pork belly over, so the skin is on top. Then pat the pork skin dry with kitchen paper.
- Sprinkle the salt over the pork skin and rub all over.
- Get a large piece of foil and place the pork on top before rolling the sides so the foil acts as a tray covering the pork meat but leaving the skin exposed. This is to help retain the juices and keep the meat tender.
- Air fry the pork belly at 180c for 30-35 minutes.
- Remove the pork belly from the air fryer, then scrape off the salt using a knife or spoon.
- Return the pork belly back to the air fryer and turn up the heat to 200c and air fry for another 30-35 minutes.
- Once done, let rest for 10 minutes and then, using a large sharp knife or meat cleaver, slice into small bite-sized pieces. I find turning the belly over skin side down makes this much easier go do.
- Serve with steamed rice, vegetables and a soy and chilli dipping sauce.
Video
Nutrition
Calories: 795kcalSaturated Fat: 29g