Tuesday, June 30, 2020

Air fryer crispy pork belly

Air fryer crispy pork belly
Recipe: Marinate was adjust to my taste =)

Recipe:

1 Pork belly
Vinegar (to brush on the skin)
Coarse sea salt (enough to fully cover the skin)
Aluminium foil

Marinade:
1/4 teaspoon White pepper
1/2 tablespoon five spice powder
1 teaspoon salt
(I add ginger power/ can add onion power too)
Note: The amount of marinade is estimated only. Adjust accordingly.

1. Wash the pork belly with water and pat dry it with paper towels.

2. Turn the pork belly around and make cuts into the eat, about 0.5 inch deep (so that more dry rub gets into the meat and so that it is easier to cut when done). Massage the dry rub all over the meat part only.

3. Place the pork belly skin side up on a plate and store it in the fridge overnight without any cover. This is a process to dry up the skin to achieve the cracking skin later on.

4. Remove the pork belly from the fridge at least 30 mins before cooking. Prick all over the surface of the pork belly skin with a sharp object (skewer/knife). Try to make as many small holes as possible but avoid pricking too deep into the meat.

5. Lay the pork belly skin side up on a large sheet of aluminum foil (sufficient to wrap the pork belly). Wrap the pork belly tightly with the aluminum foil around the sides with only the skin exposed. The sides of the aluminum foil should be slightly higher than the pork belly so that it can hold the coarse sea salt in the next step.

6. Make sure the skin is completely dry. Lightly brush the skin with vinegar. Cover the pork belly fully with coarse sea salt until you can't see the skin.

7. Place it in the basket of the air fryer with foil under the rack for a quick clean up. Air fry for about 25-30mins in a pre-heated air fryer at 350 F.

8. Remove the pork belly from the air fryer. Gently remove the aluminum foil and scrap off the layer of coarse sea salt.

9. Increase the air fryer temperature to 400F. Return the pork belly into the air fryer. Air fry at 400F for another 10-15mins or until the skin is crackling. * Stay close as skin can burn easy.

10. Let meat rest for 10 mins before cutting. Cut the pork belly and serve.

Note: Adjust the cooking time accordingly as the size and thickness of the pork belly is different.

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