Crispy Air Fried Pork Belly

Instructions

1. Blanch the pork belly in boiling water for 8 mins and wipe dry.
2. Prick the pork belly skin all over and pat dry with kitchen towel for 6-8 mins to absorb the water.
3. In a bowl, mix the remaining ingredients, except for the coarse salt and vinegar.
4. Marinate the bottom of the pork belly, avoiding the skin.
5. Pour the vinegar into a dish and lay the pork belly down on its skin. Refrigerate over night.
6. Remove pork belly from fridge and rinse with water.
7. Prick the skin all over again and pat dry before returning to the fridge for another 4-6hrs.
8. Remove from fridge and spread the coarse salt all over the skin.
9. Cook in the air fryer at 160C for 35 mins. Remove the coarse salt and cook at 200C for a further 20 mins.
10. Allow to cool for 10 mins before cutting and serving.
11. Enjoy!