It is incredibly easy to make and tastes just like (or even better) crispy pork belly that you buy from a Chinese restaurant. This video will show you how to make the pork belly crispy and at the same time keep the meat tender and moist.
*Keys to successful crispy crackling*
1. Poke a lot of holes in the skin
2. Air dry the skin overnight/at least 6 hrs in the fridge
3. Brush some oil on the skin before roasting
Ingredients
3lbs pork belly
seasoning:
1 teaspoon of five-spice powder
2 teaspoons of bean sauce
a sprinkle of white pepper
2 tsp bicarbonate soda, 1 tsp salt, and a few tablespoons of water on the pork skin
steps
1. cut slits in the pork belly towards the skin about two fingers apart
2. marinate pork meat side with white pepper, bean sauce, and Chinese 5 spice powder
3. flip over and massage the salt, and bicarbonate soda into pork skin with water and let it sit in the fridge uncovered overnight
4. boil a wok of water and put pork belly in for 10 minutes
5. poke holes in pork belly skin
6. put in air fryer skin facing down first for 25 minutes then flip over and poke holes in pork skin again and air fry for another 20 minutes at 200 degrees Celcius
7. Once done. Cool down the pork belly at room temperature for 20 mins before you cut it. Otherwise, the skin can crack very easily.
Cut it into small pieces and transfer it to the serving plate.
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