Directions
- 1Slice the pork belly into 1-inch-thick slabs.
- 2Using a fork, prick both sides of the pork all over.
- 3To make the marinade, combine hoisin sauce, light soy sauce, Cooks’ Ingredients White Miso Paste, Shaoxing cooking wine, brown sugar, garlic salt, Chinese five-spice powder, and white pepper powder in a small bowl.
- 4Mix well.
- 5Place the pork into a zip-lock bag and pour in the marinade.
- 6Massage the pork for about a minute until all pieces are evenly coated.
- 7Press out as much air as possible, seal the bag tightly, and refrigerate overnight to marinate.
- 8Place the marinated pork into the air fryer and cook at 195°C for 16 minutes total.
- 9After 8 minutes, brush the top side with honey glaze, flip the pork, and continue cooking for another 8 minutes.
- 10For extra char, glaze the pork one last time, increase the temperature to 200°C, and cook for a further 3 to 4 minutes.
- 11Remove from the air fryer and let the pork rest for 10 minutes before slicing.
- 12Serve with rice, a fried egg, and blanched pak choi.
- 13Finish by sprinkling Cooks’ Ingredients Spicy Sriracha Sprinkle over the egg.
Ingredients
- 500 g pork belly
- 150 g Thai jasmine rice
- 200 g pak choi
- 1 egg
- 1 sprinkle Cooks' Ingredients Spicy Sriracha Sprinkle
- 2 tbsp hoisin sauce
- 1 tbsp light soy sauce
- 1 tbsp Cooks' Ingredients White Miso Paste
- 1 tbsp Shaoxing cooking wine
- 2 tbsp brown sugar
- 1 tsp Chinese five spice powder
- 0.5 tsp white pepper powder
- 0.5 tsp garlic salt
- 4 tbsp honey
- 1 tbsp warm water
Equipment
forksmall bowlzip-lock bagair fryer
Tips
- Prick both sides of the pork all over with a fork to tenderize the meat and allow the marinade to absorb better.
- Refrigerate overnight to marinate for best flavor.
- For extra char, glaze the pork one last time, increase the temperature to 200°C, and cook for a further 3 to 4 minutes.
- Let the pork rest for 10 minutes before slicing.
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