Corn Ribs and Crispy Pork Belly

Serves 1
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Directions

  1. 1Score the meat of the pork belly.
  2. 2Score the meat of the pork belly.
  3. 3Score the meat of the pork belly.
  4. 4Add Chinese five spice, salt, and pepper to the scored pork belly.
  5. 5Add Chinese five spice, salt, and pepper to the scored pork belly.
  6. 6Add Chinese five spice, salt, and pepper to the scored pork belly.
  7. 7Massage the spices into the pork belly meat using gloves.
  8. 8Massage the spices into the pork belly meat using gloves.
  9. 9Massage the spices into the pork belly meat using gloves.
  10. 10Tuck the pork belly into a thin foil bed.
  11. 11Tuck the pork belly into a thin foil bed.
  12. 12Tuck the pork belly into a thin foil bed.
  13. 13Brush vinegar on the pork belly skin.
  14. 14Brush vinegar on the pork belly skin.
  15. 15Brush vinegar on the pork belly skin.
  16. 16Pour salt on the pork belly skin.
  17. 17Pour salt on the pork belly skin.
  18. 18Pour salt on the pork belly skin.
  19. 19Air fry the pork belly at 200°F for 30 minutes.
  20. 20Air fry the pork belly at 200°F for 30 minutes.
  21. 21Air fry the pork belly at 200°F for 30 minutes.
  22. 22Remove the salt crust from the pork belly skin.
  23. 23Remove the salt crust from the pork belly skin.
  24. 24Remove the salt crust from the pork belly skin.
  25. 25Brush a layer of oil on the pork belly skin.
  26. 26Brush a layer of oil on the pork belly skin.
  27. 27Brush a layer of oil on the pork belly skin.
  28. 28Air fry the pork belly at 400°F for another 30 minutes, or until the skin is crispy and puffed.
  29. 29Air fry the pork belly at 400°F for another 30 minutes, or until the skin is crispy and puffed.
  30. 30Air fry the pork belly at 400°F for another 30 minutes, or until the skin is crispy and puffed.

Ingredients

  • 4 units Corn on the cob
  • 4 units Corn on the cob
  • 4 units Corn on the cob
  • Oil
  • Oil
  • Oil
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Paprika
  • Paprika
  • Paprika
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • Pork belly
  • Pork belly
  • Pork belly
  • Chinese five spice
  • Chinese five spice
  • Chinese five spice
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Vinegar
  • Vinegar
  • Vinegar
  • Salt
  • Salt
  • Salt
  • Oil
  • Oil
  • Oil

Equipment

Air fryerKnifeMixing bowlFoilBrush

Tips

  • The smacking method for cutting corn is the best and safest way to cut corn into corn ribs.
  • Poking holes in the pork belly skin allows oils to come out during cooking for a puffier and crispier skin.
  • Brushing vinegar and pouring salt on the pork belly skin will help draw moisture out of the skin, leading to a crispier result.
  • Make sure to remove the salt crust before the second air frying step for the pork belly to ensure even crisping and to prevent excessive saltiness.
  • Ensure the pork belly is in a nice tin foil bed to contain any oils during cooking and for easy cleanup.
  • Glove up when massaging spices into the pork belly for hygiene and to ensure even spice distribution.
  • Air fry the corn ribs until slightly charred for optimal flavor and texture.
  • When air frying the pork belly, start at a lower temperature to render fat and then increase to a higher temperature for crisping the skin.
  • Ensure the pork belly is fully cooked through before serving, using a meat thermometer if unsure (internal temperature for pork belly should be at least 145 A person cut the corn on the cob into smaller pieces by first cutting it in half lengthwise and then cutting those halves into smaller segments, using a smacking motion with a knife to cut through the cob for corn ribs.
  • description: Toss the corn ribs with oil, salt, pepper, paprika, and garlic powder.
  • timestamp: 00:13:958