Pork Belly - Air Fryer

Ingredients

• 1kg pork belly
• 1 cup of salt

Optional

• 2 tsp 5 spices
• 2 tsp white pepper
• Chinese cooking wine

Preparation

1. Pour hot water to clean skin and pat dry
2. Cut meat into 3cm cubes and season between meat
3. Slice skin with 2cm cross hatch using (stanley) knife and little fat
4. Lightly salt skin
5. Leave open in fridge for two nights

Cooking

1. Create a boat with aluminimum foil to capture fat
2. Completely cover skin in layer of rock or flake salt
3. 1.5 hours @ 120c (aiming minimum 80c internal)
4. 2.5 hours @ 95c (aiming for minimum 91c internal)
5. Separate skin from meat

Crackle

1. Wipe off all rock salt from skin
2. Slightly arch pork belly so fat runs off\
3. Light sprinkle of grounded salt
4. 20 minutes @ 200-230c

Meat

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

Gravy

1. 1 tbspp flour with water for base
2. Add flour to saucepan
3. Medium heat until boiling
4. Lower heat and summer for few minutes

Suggestions

• Soak meat overnight with acidic sauce (vinegar, pineapple juice, etc.)

Notes

• Increase length of second part of cooking the bigger the meat
• Collagen breaks down to gelatin at 77c, hence getting it higher temperature earlier
• Don't foil the skin as it reduces the crackle

Links

• https://blog.thermoworks.com/pork/crispy-slow-roasted-pork-belly/
• https://kirbiecravings.com/crispy-golden-pork-belly/

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