Super Crispy Roast Pork Belly
I have eaten a lot of roast pork belly in my lifetime. This is one of those meats you can find hanging in the window of Chinese BBQ shops. There are a lot of different methods to make this at home and you all know I can’t be bothered with anything that is too complicated so I hope this simple recipe will make it easy enough for you to give it a try.
I made this once for Chinese New Year and the family thought it was store bought… that is how good this is! Forget lining up at the BBQ shops!
Servings: 4 servings
Ingredients
- 1½ pound pork belly skin-on
- 1 teaspoon ShaoHsing wine
- 2 pinches kosher salt
For the Seasoning Mix
- 1 teaspoon kosher salt
- ¼ teaspoon five spice powder
- ⅛ teaspoon white pepper
Instructions
- In a small bowl, make the seasoning mix by combining 1 teaspoon salt, five spice powder and white pepper. Set aside.
- On the meat side of the pork belly, rub ShaoHsing wine into the meat, until it’s completely absorbed. Even sprinkle the seasoning mix over the meat and rub in.
- Turn the meat over, skin side up.
- With a meat tenderizer or metal skewer, poke holes all over the skin. Using a sharp knife, score the skin to make it easier to cut after it has been cooked. Rub 2 pinches kosher salt over the skin. Dab away any moisture.
- Let marinate uncovered in the fridge for at least 24 hours.
- Once it’s done marinating, dab away any moisture on top of the skin and brush off any remaining salt.
- Wrap the bottom in foil. Do not cover the skin.
- Preheat your air fryer to 350°F. Place the meat in the basket and cook for 25 minutes. Remove the foil and turn air fryer up to 400°F and cook for another 5-8 minutes until golden brown.
- Let rest for 20 minutes.
- With a sharp heavy knife, like a chef's knife or cleaver. cut the meat where it was scored. With the skin side facing you, slice into ¾ inch to 1 inch pieces.