[Ingredients]
- 300g pork belly, pat dry
[Seasoning]
- 1/2tsp salt
- 1/2tsp five spice powder
- 1/2tsp ground white pepper
- 1/2tsp sesame oil
- 1/2tsp vinegar
[Steps]
1. Rub salt, five spice powder, pepper and sesame oil together on the meat side of the belly. Leave skin side unseasoned.
2. Place belly, skin side up, on a dish and let marinate uncovered (so the skin will dry up) for 4hrs.
3. Poke skin with a fork or with any sharp tool, but don't go through to the meat.
4. Rub the skin with vinegar and leave it to dry. Using a hair dryer will help speed it up. The skin needs to be very dry to achieve a crunchy skin.
5. Place into air fryer and cook at 180degC for 15mins, then increase speed to 200degC and cook for another 3-5mins.
6. Remove from fryer and leave to cool for 30mins before slicing.
Adapted from @honeybeesweets.sg
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