Crispy Pork Belly
HB-6775 · Hand-built original · Chinese
Thick strips of pork belly are seasoned with five spice on the meat side, dried low in the air fryer, then blasted hot until the skin puffs and crackles.
ChineseMain course1 hr3 servings9 kcalGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: pork belly
Pairs well with: fried rice, spring rolls, bok choy, hot and sour soup
Servings:3quantities adjust to match
Ingredients
- Pork & Seasoning: 1 lb pork belly, thick cut
- 1 tbsp salt
- 1 tsp sugar
- ½ tsp white pepper
- 1 tsp five spice powder
- 1 tbsp vinegar
- Optional Garnish: Cucumbers
- Scallions
Method
- Cut the pork belly into large thick strips, blanch them in boiling water for 2 minutes, then lift them out and let them cool slightly.
- Score shallow slits across both the meat side and the skin side of each strip.
- Stir the salt, sugar, white pepper and five spice powder together and rub that blend only into the meat side, working it down into the slits.
- Sprinkle the skin side lightly with extra salt and brush it all over with the vinegar.
- Lay the strips skin-side up in the air fryer at around 250°F for 30 minutes to dry the surface.
- Brush the skin with a little oil and air fry at 400°F for 20 minutes, until the skin has bubbled up and turned crisp.
- Slice the rested pork belly to your preferred thickness and serve it with the cucumbers and scallions.
Total: 1h 0m
Nutrition (per serving, where published)
9 kcalCalories
0.1 gProtein
2 gCarbs
0 gFat
0 gSaturates
0.2 gFibre
0 gSugars
2261 mgSodium
0 mgCholesterol
1 mgPotassium
4 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data