1-hour Crispy Pork Belly

Crispy cantonese-style pork belly in an hour. Using

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Using a fork or something sharp, poke holes all over the skin of the pork belly, making sure to penetrate the skin, but not into the meat.

Step 2

Using a sharp knife, score the meat side of the pork belly in a cross-wise pattern 1-inch apart and 1/4 inch-deep.

Step 3

Combine hoisin sauce and shaoxing wine and brush onto the meat side of the pork belly.

Step 4

Make spice mix by combining sugar, 5-spice, salt, garlic powder, and white pepper.

Step 5

Rub the spice mix all over the meat side of the pork belly.

Step 6

Using aluminum foil, wrap the bottom and sides of the pork belly, only keeping the skin exposed.

Step 7

Brush a layer of rice vinegar over the skin, then sprinkle on a layer of salt, completely covering the skin.

Step 8

Air fry at 200 F for 30 to 40 min, making sure the salt layer has completely dried.

Step 9

Remove the pork belly and brush off the salt. Then brush the skin with some neutral oil.

Step 10

Air fry at 400 F for 30 to 40 min, until the skin is golden brown, puffed, and crispy.

Step 11

Remove from the air fryer, rest for 10 minutes, and enjoy with rice or any sides!