Chinese Crispy Pork Belly (air fryer)
Crispy Pork Belly is not just for celebrations, but it's easy and great way to meal prep since it freezes well when portioned for quick weeknight meals. I like having it with bok choy, noodles, or simply over rice. It's all about the crispy puffy skin and the rendered fat keeping the pork moist.
Whole pork bellies have become easier to find compared to years ago where I could only find it in rolled into frozen boxes making it a challenge to defrost it flat. Costco is where I get my belly.
https://www.instagram.com/reel/C71rn2mPHia/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
INGREDIENTS
10 lb pork belly skin-on, sliced in half to fit air fryer.
- 4.5 T sea salt
- 2 T white pepper
- 2.5 T five spice powder
- 2.5 T Monk fruit
- 4 T Chinese wine (Shaoxing) plus 2 tsp as needed to form a paste
- 3 C rock salt
- 3 egg white beaten
- 3 T white vinegar
INSTRUCTIONS
Pat dry pork belly skin with paper towel and poke holes all across the skin of the pork, do not go all the way through the meat. A fork or meat tenderizer roller makes it easy.
- On the meat side, use a knife to make 1" cuts lengthwise across the pork belly. In a small bowl, combine salt, white pepper, five spice powder, sugar, and Shaoxing wine to make a paste. Evenly spread the paste on the meat side of the pork and crevices careful not to touch the skin, or the skin will not crisp up.
- Place the punctured and marinated pork on a cookie sheet that fits in the air fryer, leaving the skin side up. Refrigerate uncovered for 24 hours 48 hours for best results of a dry skin.
- Once the skin is dry, mix together salt and a beaten egg white. Brush the skin with a layer of white vinegar, then evenly layer the salt/egg mixture directly on the skin.
- Bake or smoke at 300F for 30 minutes, then remove the salt from the skin and brush off any excess salt. At this point the skin should be softened.
- Bake at 450F for 30-45 minutes or until the skin has puffed up and golden brown. Air fryer works great for this.