Serves 1
Directions
- 1Place the pork belly in a pot.
- 2Add chopped red onion.
- 3Add crushed garlic.
- 4Pour in white vinegar.
- 5Add whole black peppercorns.
- 6Sprinkle with salt.
- 7Add patis.
- 8Pour in water.
- 9Cover and boil for 1 hour or until the pork is tender.
- 10After 1 hour, let it cool completely.
- 11Prick the skin with a fork.
- 12Pat dry with paper towels.
- 13Brush with white vinegar.
- 14Season with salt.
- 15Refrigerate overnight to dry out the skin.
- 16Wrap the pork belly in foil, leaving the skin exposed.
- 17Place on a baking rack.
- 18Bake or air fry at 150°C for 20 minutes.
- 19Brush the skin with a little cooking oil.
- 20Bake or air fry at 180°C for 20 minutes.
- 21Increase the temperature to 200°C and cook for 10-15 minutes.
- 22Slice the crispy pork belly.
- 23Dip a slice of crispy pork belly in the sauce.
Ingredients
- Pork belly
- Red onion
- Garlic
- White vinegar
- Whole black peppercorns
- Salt
- Patis
- Water
- 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.
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