Air fryer pork belly, a dish that perfectly combines traditional cuisine with modern healthy cooking concepts, is gradually becoming a new favorite among food lovers. It cleverly uses the magical power of the air fryer to replace grease with hot air, sweeping away the fat of the pork belly without reducing its mellow meat flavor, but making every bite more refreshing and delicious, leaving you with endless aftertaste.
The charm of cooking pork belly in an air fryer lies in its deep excavation and sublimation of the essence of the ingredients. The carefully selected pork belly with alternating fat and lean parts is carefully baked in the air fryer. The fat part gradually melts under the caress of the hot air, turning into a rich meaty aroma, while the lean part becomes more and more firm, showing an attractive golden color. Take a bite, the skin is just crispy, making a slight “crunch” sound, and then the tender and juicy lean meat blooms between the teeth. It is a rich and indescribable wonderful taste, as if performing a perfect symphony, letting the tip of the tongue immerse in it.
Air Fryer Pork Belly
Ingredients
- 1 piece Pork Belly
- 3 pieces ginger
- 2 scoops salt
- 1 scoop Allspice
- White pepper Half spoon
- 1 tablespoon White Vinegar
- 1 tablespoon Kosher salt
Instructions
- Put a piece of fresh pork belly, skin side down, into a pot of cold water, add 3 slices of ginger, bring to a boil, cook on medium heat for 20 minutes, remove and rinse.
- Use a fork to poke holes in the skin of the pork as often as possible. The skin of cooked pork is easy to poke.
- With the skin side down, cut the pork belly several times, with each cut about a finger knot apart, making sure not to cut it through.
- Mix salt, five-spice powder and white pepper evenly.
- Fold a small box out of aluminum foil and wrap the pork with the skin facing up.
- Use paper towels to wipe the surface of the meat dry, then brush it with white vinegar, let it dry for a while and brush it again, repeat two or three times. Then put the meat in the refrigerator overnight. Do not cover the meat, so that the skin can dry
- Take the air-dried meat out of the refrigerator and sprinkle coarse salt evenly on the surface. Then put it into the air fryer for 25 minutes. I used a Tfal air fryer with a fixed temperature of 180C. You need to remove the stirring rod in the middle.
- After 25 minutes, take out the meat, remove the salt layer on the surface, remove the aluminum foil, and bake it in the air fryer for 15 minutes
- The roasted pork belly has a golden and crispy skin, and the meat is fat but not greasy.
- Place the meat skin side down, cut the meat from the original cut, then cut into small pieces and serve.
