Simplified Recipe • Super Crispy Pork Belly 脆皮烧肉 Airfryer/ Oven • Chinese Roasted Pork • Crunchy!
Roland can always achieve extremely crispy and light roasted pork with this recipe. This is our second crispy pork belly video following the first one we did almost 1 year ago. Only this time round, to make it simple, Roland omitted the use of fermented beancurd because some of you cannot get hold of it.
See the ingredient list below for your easy reference.
Hope you can recreate this easy recipe in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 3 or 4
450g of pork belly
Five spice marinade – see below
0.5 teaspoon of baking soda
3.5 teaspoons of coarse sea salt
Some cooking oil
Five Spice Marinade
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4 tablespoons of Chinese white rice wine
2 teaspoons of salt
1.5 teaspoons of five spice powder
A few dashes of white pepper
Bake at 180C for 25 mins
Followed by 200C for 8 mins
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If you like this recipe, you might like these too:
Singapore Chicken Satay
Singapore Satay Sauce
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Hiii Mr & Mrs Roland! I tried this today and it came out perfect! Used a small pizza pan on the airfyer basket for minimal mess. Turned out excellent and got lots of compliments from my family!
P/s: I have upgraded my cooking skills massively this year from following your channel! My existing airfryer has been put to good use and I have also upgraded all my cooking utensils plus got a pressure cooker to try out all your other delicious recipes. Love your channel so much. Keep going! Much blessings from Kota Kinabalu, Malaysia. Debbie xox
I would like to say that your recipes rock, and they are so easy to follow!
The recipe you shared using an oven uses baking powder for the skin. So, for this recipe, is it indeed baking soda?
this is my go to for Christmas! I have done this exact recipe for 3 years. Thank you!
This is the good way without boil the pork in the start.👍
Add some soft brown sugar in your mix
A recipe for Crispy duck would also be nice, or "Creepy duck" as the Vietnamese chef in Germany said. He smiled and said: Sir! Your creepy duck is ready!
Chef Roland my roast pork skin is bitter. Is it too much baking soda. Please advise. Tq
The skin is the only challenge. Its impossible to not have juicy meat since the entire thing is basically just fat 😀
Hi Roland, can I check with you what’s the reason why we can’t use olive oil on the skin? Thanks in advance!
super video 👍👍👍🌹🌹🌹
Hi , just want to know why you use baking SODA for the air fryer version while baking POWDER for the oven version?
Can it be deep fried using this method?
Looks so good.. thank you..👍👍 Roland can I do chicken wings in the Air Fryer
Or do you have a recipe for chicken in Air-fryer please 🇬🇧🇬🇧
Very good 👍👍👍
You don need to wash the pork belly bought from market before cooking?
Pok yo pok befa yu put it on yu okk!
😍😍😍
Thank you for sharing 👍❤️😋
Too much salt for a pound of pork belly…?
You don't have to remove foil before increasing the temperature to 200
Roland, Sir! Please forgive my crude description, but you appear to have made Super Bacon, with Asian flavors. Thank You!!!!!🤤🤤🤤🤤🤤
Thanks for this video! I tried it today and is so yummy. I’m So happy now. I will used this recipes again
your seasoning is not perfectly done ?
Süper 💯💯💯💯💯💯💯💯💯
Best air frier in your opinion folks? This dish looks like it should rock…best accompanying dishes? Pak Choi with gentle soy sauce perhaps? 💪
Hi Roland, when putting in the fridge, do I wrap it with the plastic wrap or just leave it all open?
Roast direct from the fridge?
can the air fryer part be replaced by an oven?
"Just going to halve it, because I like my meat to be big and thick "
Yummie!
" pardon me for my knife skills…" 🙂
Mr. Roland can you tell what went wrong with my roast pork by airfryer. My roast pork the skin is abit tough. I use air fryer first apply vinegar n salt at 180°
for 25 mins. Then 2nd time airfry another 20 mins at 200°
Please advise what went wrong.
Thanks
Mr. Roland can you please let me know why my roast pork skin is hard instead of crispy. Your advice is greatly appreciated. Tq
I tried this recipe, it wasn't as puffed as yours.
I wash the bicarb and salt off. Pat dry again and roast . Amazing result, then again I have 2 large digital Rational Commercial ovens. The secrets from yourself and the skill of these ovens produce 16kg of beautiful belly and roast every time. Seriously, everytime.
Good video like 👍 my friend cooking
Aluminum reacts with salty and acidic foods. I wouldn't let something marinade inside aluminum foil for 1 or 2 days. It's way better and safer to use a container made of a chemically inert material, like ceramic, glass or stainless steel and then wrap it with aluminum foil just before cooking.
OMG! You are brilliant 💓 air fryer saved me a mess to clean up oven! It's much easier to clean air fryer:) i was bit sceptical, I used my bacon which we smoked few days ago, therefore it was already marinated in my spice and much more dry, I followed punching skin , aluminium foil, salt and baking soda on the skin. Left in fridge overnight, cleaned skin next day and did the rest like you showed in video. Came like Haven! Skin so crunchy and GOOD!!! Next time will buy bacon I will follow you from beginning to end, with less salt ;). Thanks so much you guys are fantastic! Xxx
Can I try this in conventional oven ? If so, what are the temperature and time settings? Thanks ! You are a genius !
Oh also for my vegan frens , can I substitute pork for tempeh tofu or potatoes or cauliflower ? Actually all the above lol
Will definitely make it . I live in Asia and love it . Is there an extra ingredient I can use as I can find everything here and also what kind of sauce would you recommend to go with ?
I know a place here where they serve it with a green chilli and vinegar sauce but would you recommend other ones ? Cheers .
My oh my another recipe that will surely work. I am rushing to ntuc tomorrow to get my pork belly! Can normal salt so instead of coarse sea salt?
Will definitely try this!😍😍
Tried this recipe once and never had to buy it ever again! Have made it many times since! Omitted the baking soda and air dried for 2 nights! Perfect 🙂 thanks so much
During the fridge period, do we need to cover the meat?
If your cleaver isn't sharp I highly recommend cutting it skin side down. If you try it skin side up the cleaver won't break the skin and the force will be directed to all the rendered fat on the sides and it just splatters all over your kitchen. Learnt it the hard way.
Lu