Air-fryer crispy pork belly
“This easy recipe for air-fryer roast pork belly gives you perfectly crispy skin and juicy, tender meat with minimal effort. It’s a simple, fuss-free way to enjoy delicious roast pork that’s just like the one at Asian bbq shops.” – Vincent Lim (aka DimSumLim)
Serves 4
1kg pork belly
¼ tsp YumYum or MSG
¼ tsp Chinese five-spice
½ tsp salt, for seasoning
¼ tsp sugar
1 tsp chicken bouillon powder
1 tbsp Shaoxing wine (Chinese cooking wine)
2 tsp white vinegar
approx. 140g (½ cup) salt, for baking
Score the meat side of the pork belly with a sharp knife, making shallow cuts in a crisscross pattern and being careful not to cut down to the fat layer. On the meat side of the pork belly, scatter the YumYum or MSG, Chinese five-spice, salt, white sugar, chicken bouillon powder and Shaoxing wine. Rub the seasoning into the meat evenly.
Use a skewer or fork to poke several small holes in the skin – this will help release excess fat during cooking and create a crispier texture. Wrap the bottom of the pork belly in aluminium foil, forming a foil boat that covers the meat while leaving the skin exposed.
Pour the vinegar over the skin and rub it in thoroughly. Next, cover the skin with a layer of salt. Preheat your air fryer to 180°C for a few minutes, then carefully place the pork belly into the basket.
Air-fry the pork belly for 30 minutes, allowing the salt crust to form and help render out excess fat. After 30 minutes, carefully remove the pork belly from the air fryer. The salt crust should have hardened on the skin.
Gently scrape off the salt crust using a spoon or brush, being careful not to tear the skin. Brush a thin layer of oil over the skin to encourage further crisping during the final cooking stage.
Return the pork belly to the air fryer basket, skin side up, and increase the temperature to 200°C. Air-fry the pork belly for an additional 30 minutes, until the skin turns golden brown and crispy.
Once fully cooked, remove the pork belly from the air fryer and let it rest for about 10 minutes before slicing. Slice the pork belly into thick pieces and serve hot with your favourite accompaniments.
This is an edited extract from The Wolf of Wok Street by Vincent Lim, published by Hardie Grant Books. 📷 Alana Dimou. RRP $50
