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  1. HOLIDAY HITS DAY 8: AIR FRYER CANTONESE ROAST PORK BELLY

    RECIPE

    1 slab pork belly, skin on
    Salt
    1 egg white
    1 tbsp hoisin sauce
    1 tsp shaoxing wine
    Neutral oil
    Rice vinegar

    SPICE MIX

    1 tsp sugar
    1 tsp 5-spice
    2 tsp salt
    1 tsp garlic powder
    1 tsp white pepper

    Using a fork or something sharp, poke holes all over the skin of the pork belly, making sure to penetrate the skin, but not into the meat.
    Score the meat side of the pork belly in a cross-wise pattern 1-inch apart and 1/4 inch-deep.
    Combine hoisin sauce and shaoxing wine and brush onto the meat side of the pork belly.
    Rub the spice mix all over the meat side of the pork belly.
    Using aluminum foil, wrap the bottom and sides of the pork belly, only keeping the skin exposed.
    Brush a layer of rice vinegar over the skin, then combine the salt and egg white into a paste using it to cover the skin
    Air fry at 200 F for 30 min, making sure the salt layer has completely dried.
    Remove the pork belly and brush off the salt. Then brush the skin with some neutral oil.
    Air fry at 400 F for 30 to 40 min, until the skin is golden brown, puffed, and crispy.
    Rest for at least 10 min before carving.

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