Pork Belly - Air Fryer

6 hours

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
4. Prick the skin
5. Lightly salt skin with coarse salt
6. Leave open in fridge for one night

Cooking

1. Create a boat with aluminimum foil to capture fat
2. Completely cover skin in layer of rock or flake salt

Slow Cook

3. 2 hours @ 130c (aiming minimum 80c internal)
4. 3 hours @ 105c (aiming for minimum 91c internal)

Fast Cook

3. 2.5 hours @ 140c

Crackle

1. Level / slightly arch pork belly so fat runs off
2. 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

• Soak meat overnight with acidic sauce (vinegar, pineapple juice, etc.)
• Increase length of second part of cooking the bigger the meat
• Collagen breaks down to gelatin at 77c, hence getting it higher temperature earlier
• Foil burning bits of crackle

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