Air Fryer Crispy Pork Belly (气炸锅脆皮燒肉)
Using an air fryer to make 气炸锅脆皮燒肉 or Air Fryer Crispy Pork Belly is a great way to achieve that desirable crispy skin while keeping the process relatively simple and less messy than traditional roasting methods. Here’s how you can make Crispy Pork Belly in an air fryer.
Ingredients
- 500 g pork belly skin on
- 1 tablespoon white vinegar
- Salt for both seasoning and drying the skin
- 1 teaspoon Chinese five-spice powder optional
- 1 teaspoon sugar optional
- 1 teaspoon soy sauce optional
Instructions
Prepare the Pork Belly:
- Clean the pork belly and pat it dry with paper towels.
- Using a sharp knife, score the skin of the pork belly in a diamond or crosshatch pattern. Be careful not to cut into the meat.
Season the Meat:
- Turn the pork belly skin side down. Rub the meat (not the skin) with a mixture of five-spice powder, sugar, and soy sauce if you’re using these.
- Sprinkle salt over the skin. This will help to draw out moisture and make the skin crispier.
Refrigerate the Pork Belly:
- Place the pork belly in the refrigerator, uncovered, skin side up, for at least 4 hours or overnight. This step is crucial as it dries out the skin, which is necessary for it to become crispy.
Prepare for Air Frying:
- Preheat the air fryer to 200°C (390°F).
- Remove the pork belly from the refrigerator and pat the skin dry. Brush the skin with white vinegar.
Air Fry the Pork Belly:
- Place the pork belly in the air fryer, skin side up.
- Cook for about 40-50 minutes, or until the skin is crisp and golden. The exact time will depend on your air fryer model and the size of the pork belly.
Rest and Slice:
- Once the pork belly is cooked, let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat.
- Slice the pork belly into bite-sized pieces.
Serve:
- Serve the Air Fryer Crispy Pork Belly with your favorite sides or dipping sauces.
