Crispy Pork Belly

• Marinate pork belly for overnight

Nutrition values are AI-estimated based on ingredients.

• 1 block pork belly
• Several tablespoons salt
• 1 tablespoon sugar
• 1 tablespoon five-spice powder
• 1 pinch white pepper
• 1 tablespoon Shaoxing wine
• Vinegar
• Water
• Ice
• Aluminum foil

1. 1Blanch pork belly in boiling water, skin-side down, then briefly flip to boil skin side.
2. 2Immediately transfer blanched pork belly to an ice bath to cool.
3. 3Place cooled pork belly on a wire rack over a baking sheet.
4. 4Score the pork skin into a criss-cross pattern.
5. 5Prepare spice rub by combining salt, sugar, five-spice powder, white pepper, and Shaoxing wine to form a paste.
6. 6Generously massage the spice paste onto the meat sides and edges of the pork belly, taking care to avoid the skin.
7. 7Brush the pork skin with vinegar.
8. 8Refrigerate the pork belly on the wire rack overnight.
9. 9The next day, remove the pork belly from the fridge and pat dry with a paper towel.
10. 10Use a toothpick to repeatedly poke small holes across the entire surface of the pork skin.
11. 11Tightly wrap the meat sides and edges of the pork belly in aluminum foil, leaving only the skin exposed.
12. 12Brush the exposed pork skin with vinegar once more.
13. 13Generously sprinkle salt over the entire pork skin, completely covering it.
14. 14Place the prepared pork belly into the air fryer basket and air fry at 250°F for 30 minutes.
15. 15Increase the air fryer temperature to 430°F and continue air frying for 40 minutes until the skin is exceptionally crispy.

These instructions are our analysis of the original video. Watch on YouTube →