Ingredients
- 1 5/24 kilograms pork belly
- 1 teaspoon chicken powder
- 1/2 tablespoon five spices powder
- 2 teaspoons sugar
- 2/3 teaspoon salt
- 1 tablespoon Chinese rose wine
- 5 tablespoons white vinegar
- 500 grams coarse salt
Instructions
- Blanch the pork belly in boiling water for 8 mins and wipe dry.
- Prick the pork belly skin all over and pat dry with kitchen towel for 6-8 mins to absorb the water.
- In a bowl, mix the remaining ingredients, except for the coarse salt and vinegar.
- Marinate the bottom of the pork belly, avoiding the skin.
- Pour the vinegar into a dish and lay the pork belly down on its skin. Refrigerate over night.
- Remove pork belly from fridge and rinse with water.
- Prick the skin all over again and pat dry before returning to the fridge for another 4-6hrs.
- Remove from fridge and spread the coarse salt all over the skin.
- Cook in the air fryer at 160C for 35 mins. Remove the coarse salt and cook at 200C for a further 20 mins.
- Allow to cool for 10 mins before cutting and serving.
- Enjoy!
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