Directions
- 1Take a skin-on pork belly and make half-inch deep cuts across the meat side.
- 2Poke small holes across the skin.
- 3In a bowl, combine kosher salt, white pepper, five spice powder, sugar, and Shaoxing wine to form a paste.
- 4Spread the paste along the meat, ensuring not to touch the skin.
- 5Brush the skin with white vinegar.
- 6Fold tin foil along the edges of the pork.
- 7Evenly spread a cup of kosher salt across the skin to cover it.
- 8Air fry at 250°F for 30 minutes.
- 9Remove the dried kosher salt and brush off any excess from the pork.
- 10Brush a layer of neutral oil all over the skin.
- 11Air fry a second time at 400°F for 30 to 40 minutes until the skin is puffed and crispy.
Ingredients
- skin-on pork belly
- 1 cup kosher salt
- white pepper
- five spice powder
- sugar
- Shaoxing wine
- white vinegar
- neutral oil
Equipment
air fryerknifebowlwhiskforktin foilbrushtongs
Tips
- This method consistently produces a crispy, puffed-up skin and juicy, tender meat.
- Find the full recipe with all key tips on cjeatsrecipes.com.
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