Crispy Roast Pork Belly

Ingredients

• ~1 kg pork belly
• 1 tsp chicken powder
• 1/2 tbsp five spices powder
• 2 tbsp sugar
• 2/3 tbsp salt
• 1 tbsp Chinese rose wine
• 5 tbsp white vinegar
• 500 g coarse salt

Direction

1. Blanch the pork belly in boiling water for 8 minutes and wipe dry.
2. Use the skin pricker to prick the pork belly skin all over. Pat dry with a towel to absorb the water. The process may take 6-8 minutes.
3. Mix all the remaining ingredients and marinate the bottom part of the pork belly. Keep the marinade off the skin.
4. Pour the white vinegar into a dish. Lay the pork belly skin side down on the dish and refrigerate overnight.
5. Remove the pork belly from the fridge, rinse off the white vinegar from the pork belly skin with water.
6. Use the skin pricker to prick the pork belly skin all over again and pat dry.
7. Return the pork belly to the fridge for 4-6 hours. Then remove from the fridge and spread the coarse salt all over the pork belly skin.
8. Put the pork belly into the Air fryer and roast at 160˚C for 35 minutes. Remove the coarse salt and roast at 200˚C for another 20 minutes. Leave it to cool for 10 minutes, then cut into small pieces and serve.