Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Nutrition per serving
Calories3428.3 kcal (171%)
Total Fat347.1 g (496%)
Carbs3.2 g (1%)
Sugars2.5 g (3%)
Protein58.2 g (116%)
Sodium1096.8 mg (55%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Bring a shallow pan of water (does not need to cover pork completely) to a simmer. Parboil pork belly skin side down 10 mins. Remove and pat dry.
Step 2
Flip the belly over so the meat faces upwards. Brush meat with Shaoxing wine, then season with the dry rub. Do not get any on the skin as the seasoning can burn.
Step 3
Flip over so the skin faces upwards. Brush skin with white vinegar, then sprinkle salt evenly across the skin.
Step 4
Refrigerate uncovered, overnight, at least 12hrs for the skin to dry out.
Step 5
Take the pork out of the fridge 1 hr before roasting. If you see any moisture on the skin, pat it dry.
Step 6
Preheat the multi cooker for 5 mins BAKE/ROAST, 120ºC
Step 7
Wrap the pork belly tightly in a double layer of foil, leaving the skin exposed. Bake at 120ºC for 30 mins. At this point, the skin will look light brown and a few beads of rendered fat may appear on the surface. Remove basket from multi cooker.
Step 8
Preheat the multi cooker for 5 mins AIR CRISP 210ºC
Step 9
Meanwhile, brush the skin with a thin layer of vegetable oil, which will help conduct heat towards the surface of the skin. Return basket to the multi cooker. Air fry at 210ºC for 20-25 mins until the skin is evenly golden and crackled.
Step 10
Let the pork rest at least 20 mins before slicing.
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