Pork Belly - Air Fryer

4 hours

Ingredients

• 1kg pork belly
• 1 cup of salt

Optional

• 2 tsp 5 spices
• 2 tsp white pepper

Preparation

1. Cut meat into 3cm cubes and season between meat
2. Pour hot water to clean skin and pat dry
3. Thin layer of vinegar to dry skin
4. Prick the skin
5. Slice skin with 2cm cross hatch using (stanley) knife
6. Completely cover skin with coarse salt
7. Fill bottom half of container with vinegar
8. Leave open in fridge for one night

Cooking

1. Create a boat with aluminimum foil to capture fat
2. 2-3 hours @ 140c

Crackle

1. Remove layer of salt
2. Level / slightly arch pork belly so fat runs off
3. 20-30 minutes @ 240c or 30-40 minutes @ 200c

Meat

1. Pour all juices & fat into sauce pan
2. Cover meat with foil and rest

Gravy

1. 1 tablespoon of flour with water for base
2. Add flour to sauce pan
3. Medium heat until boiling then simmer

Tips

• Start 1 hour earlier than expect, can always let it rest
• Collagen breaks down to gelatin at 77c
• Foil burning bits of crackle
• Consider sous vide pork belly for melt in mouth

Links

• https://blog.thermoworks.com/pork/crispy-slow-roasted-pork-belly/
• https://kirbiecravings.com/crispy-golden-pork-belly/
• https://www.recipetineats.com/crispy-slow-roasted-pork-belly/
• https://cjeatsrecipes.com/air-fryer-crispy-pork-belly/

Parent