1Rinse the pork belly, and pat it dry with paper towels.
2Rinse the pork belly, and pat it dry with paper towels.
3Rinse the pork belly, and pat it dry with paper towels.
4Make shallow diagonal cuts on the skin side, then rotate the meat at a slight angle, and make shallow diagonal cuts again (to make a criss-cross pattern).
5Make shallow diagonal cuts on the skin side, then rotate the meat at a slight angle, and make shallow diagonal cuts again (to make a criss-cross pattern).
6Make shallow diagonal cuts on the skin side, then rotate the meat at a slight angle, and make shallow diagonal cuts again (to make a criss-cross pattern).
7Repeat the same cuts on the meat side. Be careful not to pierce through the meat.
8Repeat the same cuts on the meat side. Be careful not to pierce through the meat.
9Repeat the same cuts on the meat side. Be careful not to pierce through the meat.
10Stir together the salt, five-spice powder, white pepper, and garlic powder in a small bowl.
11Stir together the salt, five-spice powder, white pepper, and garlic powder in a small bowl.
12Stir together the salt, five-spice powder, white pepper, and garlic powder in a small bowl.
13Brush the shaoxing wine on the meat side of the pork belly, then rub the five-spice mixture all over.
14Brush the shaoxing wine on the meat side of the pork belly, then rub the five-spice mixture all over.
15Brush the shaoxing wine on the meat side of the pork belly, then rub the five-spice mixture all over.
16Brush the vinegar over the skin side of the pork.
17Brush the vinegar over the skin side of the pork.
18Brush the vinegar over the skin side of the pork.
19Preheat your air fryer to 225°F for 5 minutes.
20Preheat your air fryer to 225°F for 5 minutes.
21Preheat your air fryer to 225°F for 5 minutes.
22Place the pork belly, skin side up, on 2 layers of aluminum foil, then fold the edges to wrap the pork belly tightly on all corners (like a tight boat).
23Place the pork belly, skin side up, on 2 layers of aluminum foil, then fold the edges to wrap the pork belly tightly on all corners (like a tight boat).
24Place the pork belly, skin side up, on 2 layers of aluminum foil, then fold the edges to wrap the pork belly tightly on all corners (like a tight boat).
25Add salt on top of the pork belly, skin side up, evenly to create a layer of salt then firmly press it down to form a packed layer.
26Add salt on top of the pork belly, skin side up, evenly to create a layer of salt then firmly press it down to form a packed layer.
27Add salt on top of the pork belly, skin side up, evenly to create a layer of salt then firmly press it down to form a packed layer.
28Place the pork belly in the air-fryer basket.
29Place the pork belly in the air-fryer basket.
30Place the pork belly in the air-fryer basket.
31Cook for 35 minutes then drain oil that has accumulated in the aluminum foil.
32Cook for 35 minutes then drain oil that has accumulated in the aluminum foil.
33Cook for 35 minutes then drain oil that has accumulated in the aluminum foil.
34Remove the pork belly from the air fryer then scrape the salt off from the pork belly skin.
35Remove the pork belly from the air fryer then scrape the salt off from the pork belly skin.
36Remove the pork belly from the air fryer then scrape the salt off from the pork belly skin.
37Discard the salt.
38Discard the salt.
39Discard the salt.
40Brush the pork belly skin with some oil then add the pork back in the air fryer, skin side up.
41Brush the pork belly skin with some oil then add the pork back in the air fryer, skin side up.
42Brush the pork belly skin with some oil then add the pork back in the air fryer, skin side up.
43Increase the temperature to 400°F and cook until the skin is golden, bubbly, and crispy, 30–35 minutes.
44Increase the temperature to 400°F and cook until the skin is golden, bubbly, and crispy, 30–35 minutes.
45Increase the temperature to 400°F and cook until the skin is golden, bubbly, and crispy, 30–35 minutes.
46Remove the pork belly from the air fryer, and let it rest for 5–10 minutes.
47Remove the pork belly from the air fryer, and let it rest for 5–10 minutes.
48Remove the pork belly from the air fryer, and let it rest for 5–10 minutes.
49Slice into bite-sized pieces, and serve with Spicy Hoisin sauce and rice.
50Slice into bite-sized pieces, and serve with Spicy Hoisin sauce and rice.
51Slice into bite-sized pieces, and serve with Spicy Hoisin sauce and rice.
52Enjoy!
53Enjoy!
54Enjoy!
Ingredients
2 lb pork belly
2 lb pork belly
2 lb pork belly
1 teaspoon kosher salt, plus 1/3 cup of kosher salt, divided
1 teaspoon kosher salt, plus 1/3 cup of kosher salt, divided
1 teaspoon kosher salt, plus 1/3 cup of kosher salt, divided