A traditional Chinese dish that is made more conveniently using an air fryer. Seasoned with a blend of Chinese five-spice powder and other herbs, the pork belly’s skin is crisped to perfection, while the meat remains juicy and tender.
cook time
ingredients
Using a small sharp knife or toothpick, prick the entire skin on the pork belly. This is so that the skin can dry up to get crispier when cooked.
In a large pot, boil the pork belly (skin side down) for 2 minutes, remove and cool thoroughly.
On the meat side, make deep cuts about 3cm apart and 70% into the meat, slicing against the grain. This is to ensure a more thorough marination and meat does not curl up during cooking.
To make the spice paste, mix McCormick Coarse Ground Black Pepper, McCormick Onion Powder, McCormick Garlic Powder, McCormick Chinese 5 Spice, Chinese rice wine and Chinese fermented bean curd well into a thick paste.
Rub the paste thoroughly onto the meat, especially into the deep cuts to fully penetrate the marination.
Turn the meat around and wrap the meat portion with aluminum foil exposing only the skin.
Use a paper towel to wipe the skin dry.
Mix the McCormick Sea Salt and baking soda well, apply evenly and thoroughly over the surface of the skin.
Marinate meat, uncovered in the chiller overnight.
The next day, the salt mix should have extracted water from the skin. Scrape it off and toss the salt mix, clean the skin dry with a paper towel and brush the skin with vinegar.
Leave the pork belly at room temperature to thaw for at least 10 minutes and meanwhile preheat an air fryer to 200°C.
Air-fry the pork belly skin side up for 60 minutes.
Leave to cool before slicing. The roasted pork belly is best eaten with French’s Classic Yellow Mustard to balance the richness of the pork.
