Crispy Pork Belly

Serves 1
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Directions

  1. 1Place the pork belly in a pot.
  2. 2Place the pork belly in a pot.
  3. 3Place the pork belly in a pot.
  4. 4Add chopped red onion.
  5. 5Add chopped red onion.
  6. 6Add chopped red onion.
  7. 7Add crushed garlic.
  8. 8Add crushed garlic.
  9. 9Add crushed garlic.
  10. 10Pour in white vinegar.
  11. 11Pour in white vinegar.
  12. 12Pour in white vinegar.
  13. 13Add whole black peppercorns.
  14. 14Add whole black peppercorns.
  15. 15Add whole black peppercorns.
  16. 16Sprinkle with salt.
  17. 17Sprinkle with salt.
  18. 18Sprinkle with salt.
  19. 19Add patis.
  20. 20Add patis.
  21. 21Add patis.
  22. 22Pour in water.
  23. 23Pour in water.
  24. 24Pour in water.
  25. 25Cover and boil for 1 hour or until the pork is tender.
  26. 26Cover and boil for 1 hour or until the pork is tender.
  27. 27Cover and boil for 1 hour or until the pork is tender.
  28. 28After 1 hour, let it cool completely.
  29. 29After 1 hour, let it cool completely.
  30. 30After 1 hour, let it cool completely.
  31. 31Prick the skin with a fork.
  32. 32Prick the skin with a fork.
  33. 33Prick the skin with a fork.
  34. 34Pat dry with paper towels.
  35. 35Pat dry with paper towels.
  36. 36Pat dry with paper towels.
  37. 37Brush with white vinegar.
  38. 38Brush with white vinegar.
  39. 39Brush with white vinegar.
  40. 40Season with salt.
  41. 41Season with salt.
  42. 42Season with salt.
  43. 43Refrigerate overnight to dry out the skin.
  44. 44Refrigerate overnight to dry out the skin.
  45. 45Refrigerate overnight to dry out the skin.
  46. 46Wrap the pork belly in foil, leaving the skin exposed.
  47. 47Wrap the pork belly in foil, leaving the skin exposed.
  48. 48Wrap the pork belly in foil, leaving the skin exposed.
  49. 49Place on a baking rack.
  50. 50Place on a baking rack.
  51. 51Place on a baking rack.
  52. 52Bake or air fry at 150°C for 20 minutes.
  53. 53Bake or air fry at 150°C for 20 minutes.
  54. 54Bake or air fry at 150°C for 20 minutes.
  55. 55Brush the skin with a little cooking oil.
  56. 56Brush the skin with a little cooking oil.
  57. 57Brush the skin with a little cooking oil.
  58. 58Bake or air fry at 180°C for 20 minutes.
  59. 59Bake or air fry at 180°C for 20 minutes.
  60. 60Bake or air fry at 180°C for 20 minutes.
  61. 61Increase the temperature to 200°C and cook for 10-15 minutes.
  62. 62Increase the temperature to 200°C and cook for 10-15 minutes.
  63. 63Increase the temperature to 200°C and cook for 10-15 minutes.
  64. 64Slice the crispy pork belly.
  65. 65Slice the crispy pork belly.
  66. 66Slice the crispy pork belly.
  67. 67Dip a slice of crispy pork belly in the sauce.
  68. 68Dip a slice of crispy pork belly in the sauce.
  69. 69Dip a slice of crispy pork belly in the sauce.

Ingredients

  • Pork belly
  • Pork belly
  • Pork belly
  • Red onion
  • Red onion
  • Red onion
  • Garlic
  • Garlic
  • Garlic
  • White vinegar
  • White vinegar
  • White vinegar
  • Whole black peppercorns
  • Whole black peppercorns
  • Whole black peppercorns
  • Salt
  • Salt
  • Salt
  • Patis
  • Patis
  • Patis
  • Water
  • Water
  • Water
  • Cooking oil
  • Cooking oil
  • Cooking oil

Equipment

PotLidTongsForkPaper towelsBaking dishFoilOven/Air fryerBasting brushOven mittsKnifeChopping boardSmall bowl

Tips

  • Make sure to rest the pork belly for 15 minutes before slicing.
  • Refrigerate the pork belly overnight to dry out the skin for a crispier result.