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Crispy Roast Pork Belly

Course Rice Dish
Cuisine Chinese
Keyword Crispy Roast Pork Belly

Prep Time 30 minutes

Cook Time 1 hour
Drying Time 12 hours

Servings 4 people
Author Scruff

Ingredients
0.8 - 1 kg pork belly
3 cups water
1 tsp sea salt,
1 tsp sugar
Skin Rub
1/2 tbsp vinegar
1 tsp sea salt
Meat Rub
1/4 tsp Chinese 5 spice powder
1/4 tsp sea salt

Instructions
1. If there is any hair on the pork skin, scrape it off with a knife. Then wash the pork belly under a tap.
2. In a fry pan on medium high, add the water, salt and sugar.
3. Once boiling add the pork belly skin side down and cook for 8 minutes on each side.
4. Once done, remove the pork belly and let it cool on a rack. Pat dry with some paper towel when it is cool
enough to do so.
5. Get a meat skewer and punch holes lots of holes into the skin of the pork belly - this usually takes me
about 5 - 10 minutes. Do not punch holes so deep that it reaches the meat.
. Brush the pork skin with vinegar and then sprinkle half the salt. Let it rest for 10 minutes and repeat the
process.
7. Put the pork belly into the fridge uncovered and allow the skin to dry for a minimum of 12 hours. If you can,
check on it every now and then to wipe off any moisture that comes to the surface.
. Take your pork belly out of the fridge and apply the meat rub on the sides and the bottom of the pork belly.
9. Preheat your air fryer for 5 minutes then cook the pork belly for 40 minutes at 200 C (392 F).
10. Once done, let it rest for 15 minutes before cutting.